Name: Pumpkin Gingerbread Muffins
Ingredients: Melted butter: ½ cup (113 g); Brown sugar: ¾ cup (150 g); Egg: 1 (50 g); Pumpkin purée: 1 cup (240 g); Milk: ½ cup (120 g); Vanilla extract: 2 teaspoons (8 g); Molasses: ¼ cup (80 g); Flour: 2 cups (250 g); Baking powder: 2 teaspoons (8 g); Baking soda: ½ teaspoon (3 g); Salt: ½ teaspoon (3 g); Cinnamon: 1 teaspoon (3 g); Ginger: 1 teaspoon (3 g); Nutmeg: ½ teaspoon (1.5 g); Cloves: ¼ teaspoon (1 g); Brown sugar: about 1 teaspoon per muffin (12 teaspoons total)

Pumpkin Gingerbread Muffins recipe with step by step instructions and exact measurements. Easy homemade muffins from scratch.

Line a standard muffin pan with 12 muffin liners.

Melt the butter and let it cool slightly so it is warm but not hot.

In a large bowl, whisk together the melted butter, brown sugar, egg, pumpkin purée, milk, vanilla extract, and molasses. Whisk this mixture for about 2–3 minutes until everything looks fully combined.

Add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves directly into the same bowl.

Fold the dry ingredients into the wet ingredients until the batter is smooth and no pockets of flour remain.

Scoop the batter evenly into the 12 muffin liners, filling each one almost all the way to the top.

Add about 1 teaspoon of brown sugar on top of each muffin.

Preheat your oven to 425°F (220°C).

Bake the muffins at this temperature for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking the muffins for 14–16 minutes, or until the tops look set and a toothpick inserted into the edge of the muffin (not the center, where it’s softest) comes out clean.

Allow the muffins to cool in the pan for about 10 minutes.

After that, transfer them to a cooling rack to finish cooling to room temperature.

Pumpkin Gingerbread Muffins

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