Pumpkin Gingerbread Muffins
These muffins have a delicious flavor combination that goes beyond ordinary pumpkin muffins, and will become your new favorites!
Servings: 12 muffins
Ingredients
- 1-1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 1-1/4 cups sugar
- 1/3 cup oil vegetable oil or avocado oil
- 2 tablespoons molasses
- 2 large eggs
- 1-1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
Topping
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 350°
- Line a muffin pan with cupcake liners or spray the muffin pan with a baking spray so the muffins easily release from the pan.
- In a medium bowl whisk flour, baking powder, baking soda, and salt.
- Add in the pumpkin, sugar, oil, molasses, eggs, pumpkin pie spice, and ground ginger and mix to combine completely.
- Place 3 tablespoons of batter into each muffin pan compartment.
- Top each with sugar mixture.
- Bake muffins for 25 minutes.
- Test with a toothpick and bake until it comes out clean.
- Allow the muffins to cool for 5 minutes in the pan, then remove from the pan.
- Place them on a cooling rack to completely cool.