Pumpkin Gingerbread Muffins

Pumpkin gingerbread muffins are all the flavors of autumn and are excellent on a frosty morning alongside a steaming hot cup of coffee.

We just had the first frost of the year, and it looks like the end of autumn is upon us. It’s bittersweet for me…as much as I love and look forward to Christmas (chaos and all), fall is truly my favorite time of year. Here in Virginia, autumn seems to last like two weeks. We pretty much go from summer straight into winter. For example, last week it was in the 70’s and right now it’s 43 degrees. But I truly do love it. The leaves, the festivals, the cool nights, Halloween…all of it.

One of the flavors I love best is gingerbread. Gingerbread combined with pumpkin is just a match made in heaven. Throw in the maple glaze and you’ve got the trifecta of fall flavors in a handy little muffin! 😀 Enjoy!

Pumpkin Gingerbread Muffins

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Servings 12

Ingredients

  

Muffin Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice or cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter melted
• 1 cup dark brown sugar packed
• 1/4 cup molasses
• 1/2 cup pumpkin puree
• 1 large egg
• 1/3 cup milk
• 1 teaspoon vanilla extract

Glaze Ingredients

• 1 cup powdered sugar
• 1 teaspoon maple extract
• 2 tablespoons milk

Instructions

 

• Preheat your oven to 425 degrees. Grease a 12-cup muffin tin, or line with muffins cup liners.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg.
• In a separate bowl, combine the melted, unsalted butter, the brown sugar and molasses and whisk until well blended. Mix in the pumpkin, pumpkin, egg, milk and vanilla. Pour over dry ingredients, mixing until just blended.
• Divide evenly between muffin cups. Bake at 425 degrees for 5 minutes.
• Lower oven to 350 degrees and bake an additional 14-15 minutes or until toothpick comes out clean. Cook in pan on for 5-10 minutes before transferring to wire rack to cool completely.
• To make the glaze, combine powdered sugar, maple extract and milk, mixing until smooth. Spoon over cooled muffins.