Pumpkin Gingerbread Muffins

Name: Pumpkin Gingerbread Muffins
Total time: 45 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 3/4 cup all-purpose flour; 3/4 cup white whole wheat flour (or additional all-purpose flour); 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup pumpkin purée (not pumpkin pie filling); 1/2 cup pure maple syrup; 1/2 cup unsulphured molasses (do not use blackstrap; it will be too bitter); 1/4 cup Land O Lakes® Unsalted Butter in Half-Sticks; 2 large eggs (at room temperature); 2 tablespoons coarse sparkling sugar or turbinado sugar

These easy pumpkin gingerbread muffins are the best of both worlds! Fantastically moist and perfectly spiced, they are a fresh delight.

⏱️ 45 min 🔪 Prep: 20 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (29) 👁️ 7 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

12 servings

3/4 cup all-purpose flour
3/4 cup white whole wheat flour (or additional all-purpose flour)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin purée (not pumpkin pie filling)
1/2 cup pure maple syrup
1/2 cup unsulphured molasses (do not use blackstrap; it will be too bitter)
1/4 cup Land O Lakes® Unsalted Butter in Half-Sticks
2 large eggs (at room temperature)
2 tablespoons coarse sparkling sugar or turbinado sugar

Steps

Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray.
In a medium mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In a separate, larger mixing bowl, stir together the pumpkin puree, maple syrup, molasses, melted butter, and eggs until well blended.
Add the dry ingredients to the wet ingredients, then by hand with a rubber spatula or wooden spoon, stir very gently to combine; stop as soon as the flour disappears. The batter will seem loose and a little lumpy.
Divide the batter among the muffin cups, filling them no more than 3/4 of the way to the top. Sprinkle the tops of each muffin with 1/2 teaspoon sparkling sugar.
Bake the muffins for 20 to 22 minutes, until the tops spring back lightly when touched and a tester inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let the muffins cool in the pan for 5 minutes. Carefully remove the muffins from the pan and transfer to the rack to cool completely. These taste even better as they rest. Enjoy!