Pumpkin Gingerbread Muffins

5 from 17 votes

These Pumpkin Gingerbread Muffins are the perfect blend of sweet and spicy. These are simple to make, healthy and delicious.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch, Dessert, Snack, treat, vegetarian

Cuisine: American

Diet: Low Fat

Servings: muffins

Calories: 257kcal

Author: Lauren Kelly

Ingredients

3 cups whole wheat pastry flour
½ teaspoon baking powder
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ cup ground flax seed
2 large eggs
1 large egg white
½ cup coconut oil melted
½ cup unsweetened applesauce
½ cup molasses
¼ cup brown sugar
¼ cup turbinado sugar
1 15 ounce can pure pumpkin *NOT pumpkin pie filling
⅔ cup water

Instructions

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 :)

Notes

These muffins freeze really well! I like to wrap them individually in parchment paper and place in plastic bags in the freezer for a quick, convenient breakfast or snack.

Allow to thaw on the counter for 10-15 minutes.

This recipe makes 12 regular size muffins, 36 mini muffins, 2 9 x 5 loaves or 6 mini loaves.

Nutrition