Pumpkin Gingerbread Muffins

Name: Pumpkin Gingerbread Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 3/4 cup all-purpose flour; 3/4 cup white whole wheat flour (or additional all-purpose flour); 1 tsp baking soda; 1/2 tsp kosher salt; 1 1/2 tsp ground ginger; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 1 cup pumpkin purée (not pumpkin pie filling); 1/2 cup pure maple syrup; 1/2 cup unsulphured molasses (do not use blackstrap; it will be too bitter); 1/4 cup Land O Lakes® Unsalted Butter in Half-Sticks; 2 large eggs (at room temperature); 2 tbsp coarse sparkling sugar or turbinado sugar

By Erin Clarke · WellplatedPublic

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These easy pumpkin gingerbread muffins are the best of both worlds! Fantastically moist and perfectly spiced, they are a fresh delight.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 12

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Recipe source

This recipe was taken from Pumpkin Gingerbread Muffins · by Erin Clarke. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 12 people

Cooking for

0.75 cupall-purpose flour
0.75 cupwhite whole wheat flour (or additional all-purpose flour)
1 tspbaking soda
0.5 tspkosher salt
1.5 tspground ginger
1 tspground cinnamon
0.25 tspground nutmeg
0.25 tspground cloves
1 cuppumpkin purée (not pumpkin pie filling)
0.5 cuppure maple syrup
0.5 cupunsulphured molasses (do not use blackstrap; it will be too bitter)
0.25 cupLand O Lakes® Unsalted Butter in Half-Sticks
2large eggs (at room temperature)
2 tbspcoarse sparkling sugar or turbinado sugar

Steps

1
Place a rack in the center of your oven and preheat the oven to 190°C. Lightly coat a standard 12-cup muffin pan with nonstick spray.
2
In a medium mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In a separate, larger mixing bowl, stir together the pumpkin puree, maple syrup, molasses, melted butter, and eggs until well blended.
3
Add the dry ingredients to the wet ingredients, then by hand with a rubber spatula or wooden spoon, stir very gently to combine; stop as soon as the flour disappears. The batter will seem loose and a little lumpy.
4
Divide the batter among the muffin cups, filling them no more than 3/4 of the way to the top. Sprinkle the tops of each muffin with 1/2 teaspoon sparkling sugar.
5
Bake the muffins for 20 to 22 minutes, until the tops spring back lightly when touched and a tester inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let the muffins cool in the pan for 5 minutes. Carefully remove the muffins from the pan and transfer to the rack to cool completely. These taste even better as they rest. Enjoy!

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Per portion

Calories: ~89.8 kcal
Protein: ~1.5 g
Fat: ~0.4 g
Carbs: ~20.2 g
Fiber: ~1 g
Sodium: ~98.4 mg

4 ingredients still need USDA food links. baking soda, ground nutmeg, ground cloves, large eggs (at room temperature) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 12-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Eggs
Wheat

Partial · 10/14 ingredients linked