these whole grain pumpkin gingerbread muffins are tender and delicious! coming together in just 30 minutes, they’re full of holiday flavor making them a perfect addition this time of year!
Back with another pumpkin gingerbread flavor combo! Since I loved the pumpkin gingerbread baked oatmeal so much, I knew I had to turn these flavors into either a bread or a muffin.
I gave Owen a choice between two pans and the muffin pan won out – so muffins it was!
Truth be told I was 100% okay with that because I loved these bakery-style pumpkin streusel muffins so much that I was more than happy to make another batch with these flavors!
These muffins are tender and delicious and most importantly, packed with holiday flavor!
I used a combination of all-purpose and white whole wheat flour in here, but if all you have on hand is all-purpose that would absolutely work as well!
I also left off my favorite streusel topping in favor of a simple powdered sugar dusting but you can do a powdered sugar glaze or throw some streusel on just before baking. Either would be absolutely delicious.
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these whole grain pumpkin gingerbread muffins are tender and delicious! coming together in just 30 minutes, they’re full of holiday flavor making them a perfect addition this time of year!
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup white whole wheat flour
- 1 1/2 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup pumpkin puree
- 1 large egg
- 2 teaspoon pure vanilla extract
- 1/2 cup canola oil
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/3 cup molasses
- 1/3 cup milk
Instructions
- Preheat oven to 400°F and spray a 6-cup jumbo muffin pan with nonstick spray or line with paper liners (*see notes)
- In a large mixing bowl, add flour, baking soda, spices, salt, baking powder and baking soda. Whisk until combined.
- In a smaller mixing bowl bowl, add pumpkin puree, egg, vanilla, oil, sugars, molasses and milk. Whisk until well combined.
- Add the wet ingredients to the dry ingredients then using a rubber spatula, gently fold until just combined.
- Using a cookie scoop, add batter filling muffin cups about 3/4 full. If using, top with streusel (pressing down to ensure it won’t all fall off when they bake!).
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean (a few wet crumbs are okay).
- Allow muffins to cool for several minutes in the muffin pan, then remove and finish cooling on a wire cooling rack.
Notes
- Storage: Muffins will keep in an airtight container at room temperature for 3 days or in the freezer for 2 months.
- To make standard muffins: Coat a standard 12-cup muffin tin with cooking spray or paper liners. Fill cups 3/4 full then top with streusel (if using). Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean.
- My Favorite Tools: (affiliate link): Jumbo muffin tin
Keywords: muffins, breakfast, whole grain, holiday, gingerbread
Do you mean 1/2 *cup* pumpkin purée? 1/2 teaspoon doesn’t sound like enough. 😉
Hahahaha – I sure did mean 1/2 cup! THANK YOU!! Updating now 🙂