A simple, one bowl recipe for pumpkin gingerbread muffins full of brown sugar, molasses, warming spices, and a hint of citrus. Topped with a sweet maple vanilla glaze. This easy recipe makes an even dozen of high-topped, super moist, and flavorful muffins that are perfect for cozy breakfasts! Dairy free + vegan friendly.
Easy pumpkin gingerbread muffins
These flavorful pumpkin gingerbread muffins are an update to one of my favorite seasonal treats: the ever-popular spiced gingerbread muffins that I find myself baking up multiple batches of once Autumn rolls around and my kitchen becomes a blur of sugar and flour and any number of other delicious sweet things.
There’s a dark chocolate banana version too. It’s one bowl recipe goodness that keeps on giving.
They’re packed with cozy fall spices, deep molasses notes, just the right amount of sweetness, and of course, the addition of pumpkin makes them basically a vegetable.
What you’ll love about these pumpkin gingerbread muffins
This pumpkin gingerbread muffin recipe is nearly the same as my go-to gingerbread muffins recipe, with the obvious addition of pumpkin. It’s a natural choice this time of year – though I truly love baking with pumpkin year round – and it pairs wonderfully with the warming holiday gingerbread spices.
I add dark molasses, dark brown sugar, and loads of cinnamon and ginger to the batter, and the result is a moist and densely-crumbed muffin with a craggly domed top, that beams with cozy caramel notes and holiday spice, a fresh hint of orange, and is a favorite winter breakfast treat around here.
A couple of things I really love about this recipe: As promised, these spiced beauties come together in one big bowl, absolutely no mixer required. The batter makes a perfectly even and satisfying 12 muffins. No extra pan to wash. No awkward leftover batter or second batch to worry about, which I find very gratifying. It’s the little things…
The ingredients you’ll need
These pumpkin gingerbread muffins come together quickly with mostly pantry staples in one big bowl. Here’s what you’ll need to make them:
- pumpkin: of course! Pumpkin puree adds flavor, moisture, and a hint of natural sweetness.
- egg: you’ll need one egg for these muffins. For vegan pumpkin muffins, a flax egg also works well (see recipe notes).
- vanilla: just a splash to enhance all the other flavors .
- warming spices: lots of coziness in the form of cinnamon, ginger, cloves, and nutmeg. I sometime also add fresh orange zest for a bit of holiday brightness!
- salt: a pinch of Kosher salt to intensify all the other flavors. My favorite for baking is Diamond Crystal.
- oil: I love to use olive oil in my baking, but you can use canola, vegetable, or avocado oil.
- molasses: for that classic, intense, slightly bitter flavor of gingerbread. I use the regular Grandma’s molasses for most baking.
- almond milk: almond milk adds moisture and a subtle nuttiness, and makes these muffins dairy free. Feel free to switch it up with your favorite milk.
- white and brown sugar: a combination of both granulated sugar and dark brown sugar adds sweetness and caramel flavor.
- baking powder and soda: we’re using both baking powder and baking soda for these muffins, for perfect muffin tops.
- all purpose flour: regular AP flour makes up the base of these pumpkin spice muffins. For the best texture, be careful not to overmix when adding the flour.
Find all the exact measurements and recipe instructions below.
Last but not least: For an even more indulgent sweet treat, dip the muffin tops in a sweet and simple vanilla maple glaze, and transform the already lovely and flavorful muffins into something akin to a gingerbread cake doughnut. Happy baking!!
Pumpkin Gingerbread Muffins: FAQs
These gingerbread muffins will keep covered in an airtight storage container for 2-3 days at room-temperature. The muffins will get sweeter, spicier, and more moist over time. After that, it’s best to keep in the fridge or freezer for up to a week.
Like most quick breads, these gingerbread muffins freeze well, too. I wrap each tightly in plastic then in aluminum foil. They’ll keep for up to 3 months in the freezer. Simply thaw at room temperature or in the microwave (for about 30 seconds at half power) when ready to eat. Enjoy!!
For vegan gingerbread muffins, simply replace the egg with a flax egg. Be sure to use almond milk, and organic sugar produced without the use of animal products.
Other easy and delicious muffin recipes you’ll love:
If you make these pumpkin gingerbread muffins, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
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One Bowl Pumpkin Gingerbread Muffins with Maple Vanilla Glaze
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 Muffins 1x
- Diet: Vegetarian
Description
A simple, one bowl recipe for pumpkin gingerbread muffins full of brown sugar, molasses, warming spices, and a hint of citrus. Topped with a sweet maple vanilla glaze. This easy recipe makes an even dozen of high-topped, super moist, and flavorful muffins that are perfect for cozy breakfasts! Dairy free + vegan friendly
Ingredients
Pumpkin Gingerbread Muffins
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg ¹
- 1 tsp (5g) pure vanilla extract
- zest of half an orange (optional)
- 1–1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp Kosher salt
- 1/2 cup (112g) vegetable oil
- 1/3 cup (80g) molasses ²
- 1/3 cup (75g) unsweetened almond milk ³
- 1/3 cup (66g) granulated sugar
- 1/3 cup (71g) dark brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2–1/4 cups (270g) all-purpose flour, spooned and leveled
Maple Vanilla Glaze
- 1 cup powdered sugar, sifted
- 1–2 Tbsp milk
- 1 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
Instructions
Pumpkin Gingerbread Muffins
- Preheat the oven to 400° F. Line a 12-cup muffin tin with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
- In a large mixing bowl, whisk together the pumpkin and egg until completely combined. Whisk in the vanilla, orange zest (if using), spices, and salt.
- Add the oil, molasses, and milk, stirring until completely combined after each addition. Add the sugars, and stir to combine.
- Add the baking powder and baking soda, and stir to combine. Fold in the flour until just mixed. Do not overmix.
- Use a cookie scoop to divide the batter evenly between the muffin cups, filling each about 3/4 full.
- Bake for 10 minutes at 400° F. Turn the oven temperature down to 375° F., and bake for an additional 7-9 minutes, until the muffin tops are set, and a cake tester inserted into the center of each muffin comes out clean.
- Let cool in the muffin tin for 5-10 minutes, then transfer to a baking rack to cool completely. Serve warm or at room-temperature.
Maple Vanilla Glaze (or Frosting)
- In a small bowl, stir together the powdered sugar and milk until the glaze is smooth and creamy. Stir in the maple syrup and vanilla. Add more or less milk to create a thicker/thinner consistency, if preferred.
- If glazing: While the muffins are still warm, dip the tops of each in the glaze, then place on a baking rack to cool and set.
- If frosting: Wait for the muffins to fully cool, then use a knife or small offset spatula to spread on the frosting. Enjoy!!
Notes
¹ You can replace the egg with a flax egg for vegan gingerbread muffins. Simply stir together 1 Tbsp ground flaxseed with 2.5 Tbsp water in a small bowl. Let sit for 5 minutes while you’re getting the rest of the ingredients together (it will thicken up), and add to the batter in place of the egg.
² I use the regular Grandma’s molasses for most baking (you’ll want to avoid black strap molasses which is too intense for these muffins).
³ If you’d prefer not to use almond milk, substitute your favorite dairy or non-dairy milk instead.
- Category: Baking, Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin gingerbread muffins, one bowl, vegan, dairy free, easy
These muffins were divine! I will be adding this recipe to my “faves” for sure! Such a perfect balance of spice and not too sweet like so many muffins tend to be. ❤️
★★★★★
Thank you so much, Tara!!
These are amazing!! Oh my goodness. Thank you for this delicious recipe.
★★★★★
Thank you so much, Laurie!!
Can I use fresh pumpkin in this recipe or does it have to be canned?
Hi Megan! I haven’t tried using fresh pumpkin puree, but as long as it’s not too watery it should be okay. Enjoy!
How many calories in this?
Hi Livianca! I’ve stopped including nutrition information on my recipes, but there are lots of online nutrition calculators if you’re interested! Happy baking! 🙂
I made these with 2 percent milk instead of almond milk (I’m allergic to almond). I didn’t use the optional orange peel because I wanted the spicy flavour without competing orange. I did half with glaze and half without. Very moist and the perfect blend of spices. I’ll make these again!
★★★★★
Thanks so much, Cathy!!
Absolutely incredible! I made these with 2 percent milk instead of almond milk (I’m allergic to almond). I didn’t use the optional orange peel because I wanted the spicy flavour without competing orange. I did half with glaze and half without. Very moist and the perfect blend of spices. I’ll make these again!
★★★★★
Wondering if you can use pumpkin pie spice instead of adding them all individually? If so how much? Excited to try this recipe.
Sure! I’d probably try 1-1/2 tsp of pumpkin pie spice. Enjoy!!
Has anyone tried to bake this as a “cake” in a 9×9 pan? If so, advice for baking temp and time?
Hi Ramona! I haven’t tried these muffins as a cake, but you’ll definitely want to approach the baking time differently – with muffins we use an initial higher temp for tall muffin tops which I don’t think would translate well to a cake. I would try 350° F for 25-35 mins, but can’t guarantee results as I haven’t tested this! Please give an update if you do 🙂
These are fantastic. I doubled the recipe and made 12 cupcakes and a loaf. I also added golden raisins to the batter. I made the glaze for them as well. Thank you so much!
Thanks so much, Andrea!!
these are phenomenal! so so flavorful. I subbed gf flour and oat milk, and they turned out beautifully. great recipe!
★★★★★
Thank you, Toni!! So happy to hear they turned out just as good with the gf and df subs!
If I substitute the flour with a gluten free flour (coconut or almond) do I need to adjust the measurements?
★★★★★
Hi Lauren! I haven’t tested this with just almond or coconut flour (you likely would need to make other changes), but you could substitute a 1:1 gluten-free all-purpose flour. I’ve had good luck in muffins with King Arthur Flour’s version. Happy baking!
I never leave comments, but I just had to tell you that these are the best! I made them so many times this fall, because they bake beautifully, taste amazing, and make your house smell divine. My absolute favorite recipe find this year. xo
★★★★★
Thank you so, so much, Lulu!! That means more than you know 🙂 xo
These were great! The maple vanilla glaze went perfectly with the pumpkin spice/molasses flavor. SO GOOD.
★★★★★
Thank you so much, Sara!!
I made these with only half the sugar the recipe called for ( used brown sugar only) and they were delicious . Planning for another batch with some added raisins! This recipe is a keeper!
★★★★★
Thanks so much, Char!!
Delicious! I’ve made these several times, both with the glaze & without. We prefer without the glaze. I’ve also substituted whole wheat pastry flour which turned out perfectly.
★★★★★
Thanks so much, Angie!!
I love that these muffins takes one bowl to make, are perfectly sweet, and are a unique mashup of gingerbread and pumpkin. They are delicious and easy and best of all they are husband-approved so I will not have to eat the whole batch by myself 😂. Make these muffins!
★★★★★
Have you made this in a loaf format yet? If so for about how long do you think you would bake it for?
Hi Shana! My best guess would be 350℉ for 45-55 minutes.
Perfect recipe, though I would add some chopped crystallized ginger to add even more zing!
★★★★★
Yum! Thank you!!
Love this recipe….delicious!!! But I only have 2% milk in the house or lowfat buttermilk. Can I substitute with either of these?
Hi Annie! I would use the 2%, as the buttermilk might throw off the leavening. Enjoy!!
Perfect. Thank you so much.
Made them today with frozen butternut squash that I puréed up. I also used 1% milk. I haven’t glazed them. We like them just fine without, though I think they’d be wonderful with soaked raisins mixed in.
★★★★★
Yum! So happy you enjoyed them! 🙂
These are amazing! Extremely moist, perfectly spiced, and the orange zest really adds a bright pop of flavor! I doubled the recipe and I’m so glad I did- my kids devoured them! Definitely a keeper!
★★★★★
Thank you so much, Coby!!
These are exactly what I want in a muffin – pumpkin ginger spicy, super moist, and delicious. I made them with the orange zest but I think I would skip that next time.
★★★★★
So happy to hear that. Thanks, Katie!!
I’m obsessed!! Has anyone made these as gluten free??
★★★★★
? Has anyone substituted almond or nut flour?
FANTASTIC! The batter tasted like caramel so I had to lick the bowl clean!
Thank you, Erin!! 🙂
I made these for my kids last weekend and they can’t get enough of them! Thanks for the recipe, I love your blog!
★★★★★
Thanks, Alice!! They’re a favorite around here too this time of year 🙂
There are many recipes that won’t allow you to print on this site. It is giving the 404 error for this recipe in particular, is there a way to fix this? I love having a printed copy of a recipe as I am working in the kitchen. 🙂 This one looks delicious!
Hmmmm that’s super frustrating! I’m not sure why that’s happening but I will look into getting that fixed asap! Thank you for letting me know 🙂
Hi Amber, I think I’ve got the print function working now 🙂
here’s the direct link: https://www.forkknifeswoon.com/one-bowl-pumpkin-gingerbread-muffins-maple-vanilla-glaze/print/17432/
Would I be able to use a plant milk sub?
Thanks
Hi, Erin! Yep, I’ve used almond milk with no issues. Enjoy!!
I don’t taste the pumpkin at all — the flavor was overwhelmed by the molasses. They tasted so-so on the first day, but despite careful wrapping they were hard the second day and I had to throw them out.
★★
Hi Robin – I’m sorry to hear that you didn’t enjoy the muffins 🙁 The pumpkin is subtle, and these do highlight the gingerbread flavors more prominently. Would you mind telling me how long you baked them for? I’m wondering if maybe the batter was overmixed, or maybe they were in the oven for a minute or two too long, which could have made them tough. Thanks for your feedback, I’m always looking to improve my recipes, even the favorites.
I have a holiday potluck and would like to bring these. How should i adjust bake times if i wanted to make mini muffins?
Hi, Blair! I haven’t made these into mini muffins, but another reader make my banana gingerbread muffins, which are very, very similar, into 48 mini muffins, and she said she baked them at 375°F for 10 minutes. Hope that helps! Happy holidays!!
Yum! These must smell heavenly when they’re cooking. I love that they’re a one-bowl project!
★★★★★
They do, indeed! Thank you, Joy!!
I have made these now three years running to snack on Thanksgiving morning, to ride us all over until the main event at 2. I skip the glaze and serve them with pumpkin butter instead. Everyone loves them! And I love how easy they are.
★★★★★
Thanks so much, Angie!! Love that these have become part of your thanksgiving tradition! 🙂