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.

whole grain pumpkin gingerbread muffins

Author: Cait
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 30-35 minutes
Yield: 6 jumbo muffins 1x
Category: muffins

Description

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!

Scale

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

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