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
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
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!!
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.
Keywords: pumpkin gingerbread muffins, one bowl, vegan, dairy free, easy