These pumpkin gingerbread muffins are a cozy treat perfect for the holiday season, combining the warm and spicy flavors of ginger, cinnamon, and molasses with a moist and tender crumb.

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I love the flavor of gingerbread and since I’ve also been on a pumpkin kick lately, I decided to combine the two and make pumpkin gingerbread muffins! I’m so thrilled with how these turned out. They’re sweet and slightly spicy with all the flavor of gingerbread. They have a tender, moist crumb and they’re really easy to make. I hope you will give them a try!

If you’re looking for more pumpkin recipes, try my vegan pumpkin cookies, pumpkin chili, or pumpkin oatmeal cookies. For a tasty gingerbread recipe, try these no bake gingerbread cookies or these gingerbread sandwich cookies.


Ingredients & Substitutions

  • Flour: The primary dry ingredient, it provides structure and body to the muffins. The protein in flour forms gluten when mixed with wet ingredients, giving the muffins their structure.
  • Baking Powder: A leavening agent that helps the muffins rise and become light and fluffy by producing carbon dioxide gas when combined with moisture and heat.
  • Salt: Enhances the flavor of the muffins and helps to balance the sweetness while also strengthening the overall structure of the muffins.
  • Ground Ginger, Pumpkin Pie Spice, Ground Cinnamon: These spices add warmth and a flavorful, aromatic complexity to the muffins, contributing to the signature gingerbread and pumpkin spice flavor.
  • Pumpkin Purée: The main wet ingredient, it imparts moisture, natural sweetness, and a distinct pumpkin flavor to the muffins. It also adds a pleasingly moist texture.
  • Avocado Oil: Adds moisture to the muffins, keeping them tender and contributes to their rich, moist texture. You can substitute with vegetable oil, if needed.
  • Brown Sugar: Provides sweetness and a hint of caramel flavor, enhancing the overall taste and moisture content of the muffins. You can use light or dark brown sugar.
  • Unsulphured Molasses: Gives the muffins their characteristic gingerbread flavor, adding depth, color, and a slightly spicy, and sweet taste. Be sure to use unsulphured molasses, not blackstrap molasses because the flavor is much less strong than blackstrap molasses.
  • Eggs: Act as a binding agent, providing structure and stability to the muffins, while also contributing to their moisture and tenderness.
  • Vanilla Extract: Enhances the overall flavor profile, imparting a subtle and sweet vanilla essence to the muffins.
  • Sugar: This is used to sprinkle on top of the muffins before baking, creating a sweet and slightly crunchy topping that adds extra sweetness and texture to the finished muffins.

How to Make Pumpkin Gingerbread Muffins