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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.
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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

  • 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.