Pumpkin Gingerbread Muffins

Here’s a beautiful, easy recipe for Pumpkin Gingerbread Muffins

Pumpkin Gingerbread Muffins Recipe - by RecipeGirl.com

You’ll be loving these warm muffins on chilly fall and winter mornings.  They’re the spice of the season, and they’re good, old-fashioned comfort food.

Pumpkin Gingerbread Muffins Recipe - by RecipeGirl.com

Bake them for fall holidays, a weekend treat, or as after-school snacks.  They’ll be a favorite around your house!

Pumpkin Gingerbread Muffins Recipe - by RecipeGirl.com

abc

Pumpkin Gingerbread Muffins

Yield: 12 muffins

Prep Time:15 minutes

Cook Time:20 minutes

Ingredients:
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup (1 stick) salted butter, softened
  • 1/4 cup molasses
  • 1 large egg, beaten
  • 1 cup canned unsweetened pumpkin puree
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Directions:
  1. Preheat oven to 350°F.
  2. In a large bowl, combine the sugar, butter and molasses; beat well with an electric mixer. Add the egg and pumpkin, beating until smooth.
  3. In a separate bowl, whisk together the flour, baking soda and salt. Add to pumpkin mixture, stirring just until moistened (the batter will be thick and lumpy).
  4. Fill lightly greased muffin cups half full. Bake 20 minutes, or until toothpick inserted in center comes out clean.
SOURCE: RecipeGirl.com

Here are a few more fall themed muffin recipes you might enjoy:

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments

  • Chanel wrote:

    Really curious as to why these are called ginger bread… as I can’t seem to find one recipe with everything I want, I’m going to use yours and add to it. 🙂

  • Stacey wrote:

    Just looking at this recipe, I am wondering why these are called “gingerbread” when there is no ginger in them?

    • Lori Lange wrote:

      haha, good point! The molasses indicates a “gingerbread” flavor, I guess.

  • Debbie wrote:

    Hi Lori,
    I thought they turned out very moist, but why no spices? I thought they needed something to kick it up a little. I added walnuts and raisins also. Thank you for sharing

    • Lori Lange wrote:

      sure- add some spices!

  • Diana wrote:

    I just realized I misread the recipe and used 1/2 cup of butter instead of 2 cups. They turned out great and I definitely would use 1/2 cup of butter again.

  • Diana wrote:

    I just found your website and tried this recipe. Loved them! Thanks for the great recipe!