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.
Nutrition & Diet Analysis (per serving)
1054
kcal
53% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
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).
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).