These Pumpkin Gingerbread Muffins are soft, spiced treats perfect for fall. Each bite is filled with warm pumpkin goodness and a zing of ginger that makes them so cozy!
Baking these muffins fills the house with the best smells—who can resist that? I love enjoying them warm with a tiny pat of butter on top. Yum! 🧡
Key Ingredients & Substitutions
Flour: All-purpose flour works well for these muffins, but whole wheat flour can be a healthy substitute. It gives a nutty flavor and adds fiber.
Brown Sugar & White Sugar: The combo gives these muffins sweetness and depth. If you only have one type, use more brown sugar for its moisture. Coconut sugar can also replace both for a lower glycemic option.
Spices: Ground ginger, cinnamon, cloves, and nutmeg really create that warm flavor! If you’re missing one, you could use pumpkin pie spice as a substitute. I find a bit of black pepper adds a nice hint of heat, but it’s optional.
Pumpkin Puree: Canned pumpkin gives the best results, but homemade puree works too! Just be sure to use plain pumpkin, not pie filling.
Buttermilk: If you don’t have buttermilk, you can make a substitute by mixing milk with a splash of vinegar or lemon juice and letting it sit for 5-10 minutes.
How Do I Make Sure My Muffins Are Tender and Not Overmixed?
The key to soft muffins is gentle mixing. When combining wet and dry ingredients, use a folding motion. This means pulling from the bottom and over the top without vigorously stirring. Overmixing can make muffins dense and tough, so it’s perfectly fine if the batter is a bit lumpy.
- Always whisk dry ingredients well before adding the wet ingredients.
- Use a spatula or wooden spoon for folding; this helps combine without overworking the batter.
- Fill muffin tins about 3/4 full; this allows them to rise beautifully without spilling over.
By following these tips, you’ll create wonderfully light and fluffy Pumpkin Gingerbread Muffins!
How to Make Pumpkin Gingerbread Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper (optional, for a subtle warmth)
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup buttermilk
- 1/3 cup vegetable oil or melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
For Topping:
- Optional: coarse sugar or sanding sugar for topping
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 20 minutes to bake. Don’t forget to allow a few minutes for cooling before enjoying your delicious muffins!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a muffin tin with paper liners or grease the tin with a little oil or butter to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, white sugar, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and optional black pepper until everything is well combined. This ensures your spices are evenly distributed throughout the muffins.
3. Combine the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, buttermilk, oil, egg, and vanilla extract until the mixture is smooth and uniform. This step adds moisture and flavor to your muffins!
4. Combine Wet and Dry Ingredients:
Carefully pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture together just until everything is combined. It’s perfectly fine if the batter is a bit lumpy—just don’t overmix, as this can make the muffins tough.
5. Fill the Muffin Cups:
Divide the muffin batter evenly among the prepared muffin cups. Fill each about 3/4 full to allow room for rising. If you’d like, sprinkle a little coarse sugar on top of each muffin for a sweet, crunchy finish!
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Keep an eye on them as ovens can vary slightly in temperature.
7. Cooling Time:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. This helps prevent them from getting soggy.
8. Enjoy!
Serve these delightful Pumpkin Gingerbread Muffins warm, or at room temperature. They’re perfect for breakfast, a cozy snack, or even dessert. For an extra treat, dust with powdered sugar before serving!
These muffins are moist with a tender crumb, filled with warming spices and pumpkin flavor—absolutely perfect for any occasion!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast a sugar pumpkin until tender, then scoop out the flesh and puree it in a blender or food processor. Make sure to drain any excess moisture to avoid a watery batter.
How Should I Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag.
Can I Make These Muffins Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend that includes xanthan gum. This will help maintain the texture of the muffins. Always double-check to ensure that your baking powder is gluten-free as well!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute! Mix 1/2 cup of regular milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly before using.
