Dark, spicy, and sweet these pumpkin gingerbread muffins are a great fall breakfast treat!
Molasses and ginger combine with pumpkin for a sweet, flavorful, and oh-so-moist muffin that is great with morning coffee or tucked into lunch boxes for a mid-morning snack.
Dense & Moist
Pumpkin molasses muffins are a dense and moist muffin that have a wonderful rich texture.
All that pumpkin and molasses mean that they will stay fresh for at least a week at room temperature when kept in an airtight container.
Blackstrap molasses is my favorite and the style I always have in the pantry for baking. However, it can be a bit too strong for some folks.
Use whatever molasses you have in the pantry and prefer in this recipe.
While ginger is obviously the flavor most needed for gingerbread, one could also use cinnamon, nutmeg, or other spice instead. Or heck, even in addition too the ginger.
Kick up the flavor and texture of the ginger muffins with these ideas, added to the batter:
- 3/4 cup chopped nuts to the batter
- 1/2 cup chopped crystalized ginger
- 1 cup of raisins or dried cranberries
- Up to 1 cup of chocolate chips
Make it Even Sweeter
Want to make the muffins a bit sweeter? Drizzle the baked and cooled muffins with a bit of vanilla glaze.
One could add some cream cheese frosting but admittedly that will move these more into the cupcake than muffin category (though not necessarily a bad thing).
How to Freeze Extras
The baked muffins freeze beautifully. Simply place the baked muffins into an airtight bag or container.
Thaw as needed, use up within 6 months for best flavor (and before freezer burn).
Looking for More Pumpkin Bread Recipes?
- 1/2 Cup Salted Butter, softened
- 3/4 Cup Brown Sugar, lightly packed
- 1 Egg
- 1 Cup Pumpkin Puree
- 1/4 Cup Molasses
- 1 3/4 Cup Unbleached, All Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Ground Ginger
- Preheat oven to 375 degrees Fahrenheit.
- Grease a muffin tin.
- In a bowl, whisk together the flour, baking soda, and ginger. Set aside.
- Cream together the butter and brown sugar until lightly and fluffy.
- Add the egg and beat well.
- Mix in the pumpkin and molasses, beating until everything is thoroughly incorporated.
- Slowly add the flour mixture and stir until everything is completely mixed.
- Divide the batter evenly among the 12 muffin cups.
- Bake in the preheated oven for 15 to 20 minutes or until an inserted tester comes out clean.
- Cool in pan on wire racks for 5 minutes. Remove from pan to cool completely on wire racks.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 179mgCarbohydrates: 32gFiber: 1gSugar: 17gProtein: 3g
I try but cannot guarantee this nutritional information is 100% accurate.