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pumpkin gingerbread muffins

Pumpkin Gingerbread Muffins

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 18 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


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.


Units Scale
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 15oz can pumpkin purée
  • 1/2 cup avocado oil (or vegetable oil)
  • 1 cup firmly packed light brown sugar
  • 1/2 cup molasses
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons granulated sugar (for topping)


  1. Preheat the oven to 350 degrees and grease a muffin pan with nonstick cooking spray or line with parchment paper liners. This recipe makes 18 muffins, so you’ll need two muffin trays.
  2. In a medium bowl, whisk together the flour, baking powder, ginger, pumpkin spice, cinnamon and salt. Set aside.
  3. In a separate bowl, stir together the pumpkin, avocado oil, brown sugar, molasses, eggs, and vanilla until smooth and well combined.
  4. Add the dry ingredients and stir to mix until just combined.
  5. Spoon the batter into the prepared muffin pan and sprinkle the tops with sugar.
  6. Bake for 25 to 30 minutes, until a toothpick inserted into the center of the muffin comes out clean.

Keywords: Pumpkin Gingerbread Muffins