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I make these every year, it’s the perfect blend of sweet and spices. Your two favorite holiday flavors, Pumpkin and gingerbread make the most amazing muffins!
As much as I adore all things gingerbread, I wasn’t ready to give up my beloved pumpkin flavor just yet. Is anyone else with me here?
These are by far my two favorite holiday flavors. And the best part? They go perfectly together, like a match made in heaven.
This really is a simple recipe. It might look like a lot of ingredients, but a lot of them are spices!
I have heard from some readers that they just used all plain turbinado sugar instead of 1/2 turbinado sugar and 1/2 brown sugar and they still came out amazing. I am working on a low carb, sugar free version too, now that I have completely given up sugar.
I would love to hear any substitutes or changes you made if you made these muffins (or loaves). It always help me to be able to share that with someone else. I get a lot of questions about substitutions. You would be amazed!
I still make these for my family all the time and they love them. Sometimes if I am feeling a little lazy, I will make two loaves instead of the muffins. It’s less clean up. Any other tired parents out there get it?
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). Yes, they are THAT good that they qualify for dessert.
I modified these to be healthier. Yes they do have some sugar in them, but I use turbinado sugar or coconut sugar instead of granulated white sugar. Basically, turbinado is less processed and has a more granular texture.
Everything in moderation, right?
The idea is to just enjoy one for breakfast, maybe with a nice cup of tea or coffee and truly savor it. Not mindlessly eating 3 or 4 so fats that you could barely taste what you’ve inhaled. Most of us have been there before, I know I have.
These look so yummy…and they make your house smell amazing 🙂 One of my readers told me she was a realtor and told people who were trying to sell their house to bake this right before a showing!
Not only did the house smell incredible, but she made these into mini muffins to give to the people who were seeing the house! Absolutely brilliant! Who wouldn’t love a homemade muffin while house hunting?
I told you they smelled incredible! I guess I should have asked them if they sold heir house because of these muffins! Ha! Maybe I should ask for a cut of the commission?
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!) Side note: my youngest son actually eats these half frozen. Weird, but I guess he likes it like that.
Sometimes I will make two loaves and freeze one. You know, for those crazy busy mornings when you have nothing to eat. Mostly Monday mornings, right?
You just take out the loaf and let it sit for about 10-15 minutes and then pop it in the toaster over. I love to spread some almond butter and a little pink Himalayan salt on top! Trust me, it’s delicious.
One of my sons asked me to put chocolate chips in it. Am I the only one that doesn’t like chocolate chips in my baked goods?
I feel the same about plain pumpkin bread and plain pancakes. No chocolate chips, please! But they really liked it, so I will always add the chocolate chips for them.
My kids love when I make homemade breads and muffins for breakfast. The store bought ones are loaded with extra sugar and unnecessary ingredients. It’s actually easier, cheaper and healthier just to make your own.
I read somewhere that most bakery muffins can have upwards of 40 grams of sugar in one muffin. Part of the problem is that one muffin is likely the equivalent of 2- servings. Everything nowadays is giant sized and loaded with sugar.
Here are some other healthier muffins and breads I thought you’d enjoy:
Healthy Flourless Blender Muffins from Diethood
Keto Blueberry Yogurt Muffins from All Day I Dream About Food
Chocolate Chip Banana Avocado Bread from Yummy Healthy Easy
Oatmeal Blueberry Bread from FoodieCrush
Healthy Carrot Cake Quick Bread from Amy’s Healthy Baking
Cinnamon Swirl Yogurt Quick Bread from A Kitchen Addiction
Let me know how you like these Pumpkin Gingerbread Muffins! And please let me know if you make any of the ones listed above. I love to hear how they turn out!
Thanks for stopping by~