Annie's Noms

Dessert with a sprinkle of beauty.

  • Home
  • About
    • Why Food Blogging?
    • Life Beyond The Kitchen
  • Recipes
  • Conversions
    • Cup to Gram Conversions
    • UK/US Substitutions
    • Oven Temperatures
  • Beauty
  • FAQ
  • Contact
  • Privacy Policy

Pumpkin Gingerbread Muffins

24.11.20 By Annie N Leave a Comment

These Pumpkin Gingerbread Muffins are rich, soft and packed full of flavour. Perfect for the Holiday season, enjoy them for breakfast, a snack or just to treat yourself.
These Pumpkin Gingerbread Muffins are rich, soft and packed full of flavour. Perfect for the Holiday season, enjoy them for breakfast, a snack or just to treat yourself.
These Pumpkin Gingerbread Muffins are rich, soft and packed full of flavour. Perfect for the Holiday season, enjoy them for breakfast, a snack or just to treat yourself.

These Pumpkin Gingerbread Muffins are rich, soft and packed full of flavour. Perfect for the Holiday season, enjoy them for breakfast, a snack or just to treat yourself.

These Pumpkin Gingerbread Muffins are rich, soft and packed full of flavour. Perfect for the Holiday season, enjoy them for breakfast, a snack or just to treat yourself.

Hiya guys. I can’t believe November is almost over and it’s Thanksgiving for my US readers this week! Today I’m sharing these Pumpkin Gingerbread Muffins as my final pumpkin recipe, but also as a nod to the holidays with gingerbread!

I’m slowly starting to get myself sorted when it comes to Christmas. I’m trying to hold off until black friday for the large gifts, in the hopes I can save some money. My husband wants a pizza oven, so a pizza oven he shall get!

Honestly, I’m just glad he actually wants something as normally I have no clue what to get him! Same as my dad, if he wants something, he just buys it. The men in my life are almost impossible to buy for.

These Pumpkin Gingerbread Muffins are rich, soft and packed full of flavour. Perfect for the Holiday season, enjoy them for breakfast, a snack or just to treat yourself.

My gift guides went down really well last year and everyone seemed to love them. So, I’m doing it again this year. It takes a lot of work to make all the graphics etc, but it’s worth it. And I hope it helps me feel Christmassy as it hasn’t been the best year for everyone.

I’ll also be kicking off Christmas on the blog with my gift guides this week. I’ve been trawling the internet for the last few weks trying to find the best gifts for kids, for her, for him, beauty lovers, foodies, the home etc.

I have some exciting recipes planned for the next few weeks as well, but for now, it’s all about these Pumpkin Gingerbread Muffins.

These Pumpkin Gingerbread Muffins are rich, soft and packed full of flavour. Perfect for the Holiday season, enjoy them for breakfast, a snack or just to treat yourself.

LET’S TALK ABOUT THESE MUFFINS AND HOW TO MAKE THEM!

These Pumpkin Gingerbread Muffins could not be simpler to make. You don’t need any fancy equipment, just a spoon and bowl!

The batter for these muffins is thick and richly coloured. It looks and tastes like a true gingerbread. However, there’s just that little earthy hint from the pumpkin. It really adds an extra little something to the muffins!

This will be my last pumpkin recipe of the year, so I wanted to go out with a tasty bang!

These Pumpkin Gingerbread Muffins are rich, soft and packed full of flavour. Perfect for the Holiday season, enjoy them for breakfast, a snack or just to treat yourself.

These Pumpkin Gingerbread Muffins are SPICY. I really wanted to make sure they packed a punch, so there’s 1 1/2 tsp of ground ginger in there. You can take it down to 1tsp if you would rather. Spices are very personal and some people like more than others.

Along with dark brown sugar and black treacle, there’s 3/4 cup of pumpkin purée in the batter. There’s no milk in this recipe and I used dairy free margarine instead of butter.

Don’t be afraid of the fact this batter is sticky! That’s the black treacle. Of course you can use molasses too. Molasses is not readily available in the UK, we get black treacle which isn’t as strong as molasses. It still adds plenty of depth to these muffins though, let me tell you! If you do use molasses, use the lightest molasses you can find and be aware you may need to add a bit more sugar.

More Gingerbread recipes:

Gingerbread Cookie Bars
Gingerbread Crinkle Cookies
Gingerbread Latte Cupcakes
Maple Gingerbread Popcorn

These Pumpkin Gingerbread Muffins are rich, soft and packed full of flavour. Perfect for the Holiday season, enjoy them for breakfast, a snack or just to treat yourself.
Print

Pumpkin Gingerbread Muffins

These Pumpkin Gingerbread Muffins are rich, soft and packed full of flavour. Perfect for the Holiday season, enjoy them for breakfast, a snack or just to treat yourself.

Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Author Annie N

Ingredients

  • FOR THE MUFFINS:
  • 1/2 stick (56g) dairy free margarine or butter
  • 2 1/2 cups (350g) plain/all-purpose flour
  • 1 cup (200g) dark brown sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda/baking soda
  • 1 1/2 tsp ground ginger, take it down to 1tsp if you want it less spicy
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • Pinch of salt
  • 2 large eggs
  • 3/4 cup (180g) pumpkin puree, not pie filling
  • 1/3 cup (120g) black treacle/the lightest, unsulphured molasses you can find
  • FOR THE GINGER ICING:
  • 3 tbsp icing sugar, sifted
  • 1/8 tsp ground ginger
  • 1 tbsp milk, I used oat. Use whatever you prefer

Instructions

  1. Preheat the oven to 180C and line a 12 hole muffin tin. Place the margarine/butter in a small, heat proof bowl and microwave in 20 second increments until it's fully melted. Leave to one side.

  2. Place the flour, sugar, baking powder, bicarbonate of soda, salt and spices into a large bowl and mix together with a wooden spoon.

  3. Add in the eggs, cooled, melted margarine, pumpkin puree and black treacle and mix until the mixture forms a sticky, smooth batter. This will be a thick batter, but don't be tempted to beat it. Just mix until everything is combined and there are no lumps of flour.

  4. Divide the mixture between your muffin liners. I used a cookie scoop and placed 2.5tbsp of batter into each liner. You want to fill the liners about 3/4 of the way.

  5. Place in the oven for 18-22 minutes, until risen and an inserted skewer into the centre comes out clean. Leave to cool in the pan, before transferring to a wire rack with kitchen paper underneath.

  6. For the glaze: Sift the icing sugar into a small bowl, add the ginger and 1/2tbsp of milk. Start bringing the mixture together and then add the remaining 1/2tbsp of milk. Mix until you have a smooth paste which will ribbon off of a spoon, but not so runny it vanishes! This ratio of icing sugar to milk was perfect for this glaze. The glaze should stick to the spoon, but then drizzle easily.

  7. Drizzle the glaze all over the muffins and leave for 10 minutes to set. Of course, you can omit the glaze if you'd rather.

  8. Pumpkin Gingerbread Muffins will keep in an airtight container, at room temperature, for 5 days.

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Breakfast, Muffins, Recipes Tagged With: breakfast, muffins, pumpkin, pumpkin gingerbread, pumpkin gingerbread muffins, pumpkin muffins

« Tom Ford Mercurial Eye Quad Extreme Swatches and First Impressions
Holiday Gift Guide For Kids! »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Meet Annie
Recipe Developer, Food Photographer, Writer, lover of tennis and makeup! Photo
More about me...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Categories

Archives

Popular Posts

Hourglass Veil Mineral Primer VS Coola Daydream Mineral Primer - Which is best? | Annie's Noms

Hourglass Veil Mineral Primer vs Coola Daydream Mineral Primer – which one is best?

The Pretty Pintastic Party Button

The Pretty Pintastic Party #136

These thick and chewy Chocolate Crinkle Cookies are rolled in tons of powdered sugar and baked until crisp. They're way too good to share!

Chocolate Crinkle Cookies

Mini Reviews - Beauty Products I've been trying recently | Annie's Noms

Mini Reviews – Beauty Products I’ve been trying recently

Herby Chicken Strips with Homemade BBQ Sauce

Secret Recipe Club – Skinny Cheesecake Brownie Bites

About

Annie is a self-taught baker, recipe developer and food photographer. She has a slight obsession with tennis, motorsport, makeup, handbags and sunglasses! More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent recipes

This Dairy Free Eggnog is just as rich and creamy as traditional homemade eggnog, but is made with oat milk, plant based cream and no alcohol. You don't have to miss out on this festive drink just because you can't have dairy!
These Pumpkin Gingerbread Muffins are rich, soft and packed full of flavour. Perfect for the Holiday season, enjoy them for breakfast, a snack or just to treat yourself.
These Pumpkin Cheesecake Jars are no bake, dairy free and ready in minutes! With a gingernut base and spiced pumpkin topping, these are the perfect Autumn dessert!

Copyright © 2020 Annie Ngai - Privacy Policy