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.
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.
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 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:
Pumpkin Gingerbread Muffins
- 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
- 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.
- Place the flour, sugar, baking powder, bicarbonate of soda, salt and spices into a large bowl and mix together with a wooden spoon.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pumpkin Gingerbread Muffins will keep in an airtight container, at room temperature, for 5 days.