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.
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…
They’re also 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 one-bowl spiced gingerbread muffins, with the obvious substitution of pumpkin for the mashed banana. Pumpkin is a natural choice this time of year – though I truly love it year round – and 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.
For an even more indulgent sweet treat, dip the muffin tops in the 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
- One bowl dark chocolate banana muffins
- One bowl spiced gingerbread muffins (vegan friendly)
- Bakery style lemon blueberry muffins
- Cinnamon streusel apple muffins
- Chocolate pumpkin muffins (vegan friendly)
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, LauraPrint