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.
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