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One Bowl Pumpkin Gingerbread Muffins via forkknifeswoon.com | @forkknifeswoon

One Bowl Pumpkin Gingerbread Muffins with Maple Vanilla Glaze


  • Author: Laura Bolton
  • 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

Scale

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)
  • 11/2 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
  • 21/4 cups (270g) all-purpose flour, spooned and leveled

Maple Vanilla Glaze


Instructions

Pumpkin Gingerbread Muffins

  1. 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.
  2. 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.
  3. Add the oil, molasses, and milk, stirring until completely combined after each addition. Add the sugars, and stir to combine.
  4. Add the baking powder and baking soda, and stir to combine. Fold in the flour until just mixed. Do not overmix.
  5. Use a cookie scoop to divide the batter evenly between the muffin cups, filling each about 3/4 full.
  6. 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.
  7. 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)

  1. 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.
  2. 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.
  3. 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