Pumpkin Molasses Gingerbread Muffins
Fragrant pumpkin molasses gingerbread muffins combine warming spices, rich molasses, and hearty walnuts for a cozy treat perfect for fall mornings or holiday gatherings.
Ingredients
- 1 cup flour ⓘ
- 1/2 cup whole wheat flour ⓘ
- 1/2 teaspoon baking soda ⓘ
- 2 teaspoons baking powder ⓘ
- 3/4 teaspoon ground ginger ⓘ
- 1/8 teaspoon ground cloves ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 6 tablespoons unsalted butter, softened ⓘ
- 1/2 cup molasses ⓘ
- 1/3 cup sugar
- 1 egg ⓘ
- 3/4 cup pumpkin puree ⓘ
- 1/3 cup milk ⓘ
- 1 cup chopped walnuts ⓘ
- 1/8 teaspoon salt ⓘ
Instructions
- Preheat oven to 350°F (175°C). Grease 10 muffin cups or line with paper cups.
- In a medium bowl, sift together the flours, baking soda, baking powder, ground ginger, ground cloves, ground cinnamon, and salt. Set aside.
- In a large bowl, beat the softened unsalted butter until creamy.
- Add the molasses, sugar, and egg to the butter and mix well.
- Stir in the pumpkin puree and milk until combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped walnuts.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the pan and serving.
Tips & Substitutions
For a lighter texture, consider using half all-purpose flour and half whole wheat flour. You can substitute the walnuts with pecans or omit them entirely for a nut-free version. If you prefer a sweeter muffin, increase the sugar by a couple of tablespoons. Ensure your butter is softened to room temperature for easier mixing.
Serving Suggestions
These Pumpkin Molasses Gingerbread Muffins are perfect for a cozy breakfast or as a delightful snack. Serve them warm with a pat of butter or alongside a cup of coffee or tea. They also pair beautifully with a side of Smothered Cabbage Wedge for a savory contrast. For an extra touch, drizzle with maple syrup or serve with cream cheese spread.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 2 months. To reheat, simply microwave for 15-20 seconds or warm in an oven preheated to 350°F (175°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Molasses Gingerbread Muffins contains roughly 355 calories, with 8g protein, 75g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (69% of the Daily Value), iron (47% of the Daily Value), and calcium (38% of the Daily Value), and a good source of protein and potassium. It also contributes 19g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin; just make sure to cook and puree it until smooth. One cup of fresh pumpkin will yield about the same as a can, but be sure to drain any excess moisture for best results.
What can I use instead of molasses?
If you don't have molasses, you can substitute with honey or maple syrup, but keep in mind that this may alter the flavor slightly. Using dark corn syrup can also work in a pinch, though it lacks the rich flavor of molasses.
How can I make these muffins gluten-free?
To make gluten-free muffins, substitute the all-purpose flour with a gluten-free flour blend. Check that your baking powder and baking soda are gluten-free as well. These adjustments will allow you to enjoy these delicious muffins while adhering to gluten-free dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).