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Pumpkin Gingerbread Muffins

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Deliciously spiced Pumpkin Gingerbread Muffins that capture the essence of autumn with their warm flavors and tender texture.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 2 large eggs
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 2 tbsp molasses
  • 1 tsp ground ginger

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your muffin tin by lining it with paper liners or greasing it lightly.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. In a separate bowl, beat the eggs until they’re frothy. Add the pumpkin puree, brown sugar, vegetable oil, milk, vanilla extract, and molasses. Whisk until it’s smooth and well combined.
  5. Fold the wet mixture into the dry ingredients using a spatula.
  6. Spoon the batter into your prepared muffin tin, filling each cup about 2/3 full.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once they’re done, let them cool in the tin for about 5 minutes before transferring them to a wire rack.

Notes

These muffins freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer bag.

Nutrition

Keywords: pumpkin muffins, gingerbread muffins, fall baking, autumn treats, cozy recipes

Find it online: https://crunchytable.com/moist-minute-one-bowl-pumpkin-gingerbread-muffins/