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pumpkin gingerbread muffins

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Breakfast
Pumpkin Gingerbread Muffins

These Pumpkin Gingerbread Muffins are bursting with flavor, deliciously moist and they make a great mid-morning snack! They’re the perfect way to transition from fall to winter.

INGREDIENT :
  • 4 Tbsp butter, melted
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup molasses
  • 2/3 cup pumpkin puree
  • 1.5 cups white whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger (more if desired)
  • optional mixins- fresh cranberries, hemp seeds, ground flax etc
RECIPE DIRECTION :
  1. Combine the first six ingredients in a large bowl and stir until well combined.
  2. Add remaining ingredients and stir until just mixed.
  3. Scoop into greased or lined muffin tins.
  4. Bake at 375 degrees for 20-22 minutes.

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