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–+ servings

Gingerbread Pumpkin Muffins

A delightful fall treat combining pumpkin and gingerbread flavors, perfect for breakfast, snacks, or dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 1.5 cups oat flour Gluten-free flour adds a nutty flavor.
  • 1 teaspoon baking powder Helps the muffins rise.
  • 1 teaspoon baking soda Works with acidic ingredients.
  • 1 teaspoon ground cinnamon Adds warmth and sweetness.
  • 1 teaspoon ground ginger Provides gingerbread flavor.
  • 0.5 teaspoon ground nutmeg Enhances spiciness.
  • 0.25 teaspoon ground cloves Offers earthiness.
  • 0.5 teaspoon salt Balances sweetness.
Wet Ingredients
  • 1 cup canned pumpkin puree Keeps muffins moist.
  • 0.5 cup brown sugar, packed Adds sweetness.
  • 0.25 cup maple syrup Natural sweetener.
  • 2 large eggs Binds ingredients.
  • 0.33 cup vegetable oil Keeps muffins tender.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 0.5 cup chopped walnuts or pecans (optional) Adds crunch.
  • 0.5 cup raisins or chocolate chips (optional) For sweetness.

Equipment

  • muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin.
  2. In a large mixing bowl, whisk together the dry ingredients.
  3. In another bowl, mix the wet ingredients until smooth.
  4. Combine wet and dry ingredients, stir gently, and fold in any mix-ins.
  5. Divide the batter among muffin cups, filling each about ¾ full.
  6. Bake for 18-22 minutes, checking for doneness with a toothpick.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Calories: 150kcalProtein: 3g

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