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I make these every year, it’s the perfect blend of sweet and spices! Pumpkin and gingerbread make the most amazing muffins!
This recipe makes 2 9×5 loaves, 6-7 mini loaves or a whole bunch of mini or regular size muffins. I love giving these as gifts (and my family loves eating them for breakfast AND dessert). I modified these to be healthier. Yes they do have some sugar in them, but I use turbinado sugar instead of granulated white sugar. Basically, turbinado is less processed and has a more granular texture. Look how yummy these look…and they make your house smell amazing 🙂
Pumpkin Gingerbread Muffins
- 3 cups whole wheat pastry flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 cup ground flax seed
- 2 large eggs
- 1 large egg white
- 1/2 cup coconut oil melted
- 1/2 cup unsweetened applesauce
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/4 cup turbinado sugar
- 1 15 ounce can pure pumpkin *NOT pumpkin pie filling
- 2/3 cup water
Preheat oven to 325 degrees F.
Place muffin wrappers in tins or spray with organic nonstick cooking spray.
In a medium size bowl, mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves and flaxseed.
In another separate medium size bowl, add eggs, egg whites, oil, applesauce, molasses, sugars, pumpkin and water. Mix very well until completely combined.
Pour dry ingredients into wet ingredients and stir until just combined. Pour into muffin tins or loaf pans. Bake 17 minutes for mini muffins, 22 minutes for regular size muffins 1 hour for large loaves. Make sure you insert a toothpick in the middle of muffin to make sure they are completely cooked. Let cool and enjoy 🙂
These are not only healthy but wrap up all of your favorite holidays flavors all in one muffin! They freeze really well too (if you ever have left overs!)