I love to transform my favourite recipes into something new. Often, it’s not too far of a stretch to take a solid recipe base and create something different and fresh. Maybe I’m a baking nerd, but I just love the process of calculating measurements, swapping new ingredients for others, figuring out new baking times, and streamlining the method. My goal with recipe writing is to provide as many pertinent details as I can so you feel like I’m in the kitchen with you, but I also try to simplify and condense, too. It gives me great joy to refine and improve a dish and the written recipe itself over multiple trials.
Yup, I’m definitely a baking nerd. There’s no denying it.
My Pumpkin Gingerbread Loaf with Spiced Buttercream is a bit of a legend on this blog. I created the recipe for a blogging competition, Project Food Blog, five years ago (side note: my recipe writing style has clearly changed since then!). Despite being buried in the archives, this loaf has stood the test of time and remains popular during the fall and winter seasons. I’ve had requests for a muffin version – something a bit lighter and more wholesome that could pair with breakfast or an afternoon snack. (Wait a second. The original loaf with frosting doesn’t count as breakfast? I’ve been doing it all wrong.)
Joking aside, it’s a great idea. So maybe it’s a few years late, but I’m not a miracle worker! Ok, maybe I am. I made the original loaf more wholesome by using whole-grain spelt flour rather than all-purpose white flour. Despite using this heavier flour, I was astonished by how light and fluffy the muffins turned out! Spelt flour is incredibly tasty with a lightly sweet and nutty flavour that works so well in a muffin. Actually, I kept saying to Eric that these muffins taste a bit like a spiced bran muffin (in a very good way!). In just 1/4 cup of whole-grain spelt flour you’ll find 4 grams of protein and 4 grams of fibre, too. Look for whole-grain spelt flour in the natural foods or specialty section of grocery stores or you can find it online. Keep in mind that it’s not gluten-free so it won’t work for those with gluten allergies. You’ll also find pumpkin, blackstrap molasses (a great source of iron), pumpkin pie spice, maple syrup, and more. It’s like a big fall hug. Get ready, because your place is going to smell like a gingerbread house. No joke.
Pumpkin Gingerbread Muffins
Yield
12 large muffins
Prep time
Cook time
Total time
Despite using whole-grain spelt flour, pumpkin purée, and molasses, these muffins rise beautifully and they are so light and fluffy! I think you’re going to love them. They are perfectly spiced (not too strong and not too light) and great for fall and winter baking. You won’t believe how incredible these muffins will make your house smell, too. Throw a batch in the oven before company comes over and your entire place will smell like a gingerbread house! This recipe is adapted from a reader-favourite recipe: my Pumpkin Gingerbread Loaf with Spiced Buttercream.
Ingredients
For the wet ingredients:
- 1 tablespoon (15 mL) chia seeds
- 3 tablespoons (45 mL) water
- 1 cup (240 g) unsweetened pumpkin purée*
- 1/3 cup (80 mL) grapeseed oil or melted coconut oil**
- 3 tablespoons (45 mL) pure maple syrup
- 1/2 cup (105 g) packed brown sugar
- 1/4 cup (60 mL) blackstrap molasses
For the dry ingredients:
- 1 2/3 cups (260 g) whole-grain spelt flour***
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- Heaping 1/2 cup (70 g) toasted chopped walnuts (optional)
Directions
- Preheat the oven to 350°F (180°C). Line a muffin pan with large paper liners. My favourite brand of liners is “If You Care” brand as they never stick!
- In a medium bowl, whisk together the chia seeds and water. Set aside for a few minutes to thicken.
- In a large bowl, whisk together the dry ingredients (spelt flour, pumpkin pie spice, baking soda, baking powder, and salt).
- In the same bowl as the chia mixture, whisk together the wet ingredients (chia mixture, pumpkin purée, oil, maple syrup, brown sugar, and molasses) until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined. No patches of flour should remain. Be sure not to overmix the batter as spelt is a delicate flour. The batter will be quite thick.
- If using, stir in the chopped walnuts. You can also reserve some for garnish on top, like in the photos.
- Divide the batter equally between the 12 muffin liners. They should be about 3/4 full or a bit more. Add any reserved walnuts on top and gently push down (optional).
- Bake the muffins for 20 to 24 minutes until a toothpick comes out clean.
- Cool the muffins in the pan for 5 to 10 minutes, and then transfer each muffin onto a cooling rack until completely cool. Serve with homemade almond milk.
Tip:
- * If your pumpkin purée is a bit grainy, try throwing it into a food processor and processing it until smooth before making this recipe. Or you can beat it with electric beaters. This will simply prevent clumps in the dough.
- ** If using melted coconut oil, make sure that the rest of the wet ingredients are all at room temperature (do not use refrigerated pumpkin, maple syrup, etc. as they will harden the coconut oil).
- *** I haven't tried these muffins with any other flour, but I expect that regular all-purpose flour will work (like in the loaf recipe).
- Make it nut-free: Simply omit the walnuts.
Nutrition Information
(click to expand)Photography credit: Ashley McLaughlin Photography
Do you have the nutritional values for the Pumpkin Gingerbread Muffins? I’m interested especially in sodium & fiber contents. Thanks, D.Lasky
Hi Dianne, I sure do! If you click the little plus sign at the bottom of the recipe it will pop up. Here it is:
Nutrition Information
Serving Size 1 of 12 large muffins | Calories 220 calories | Total Fat 7 grams
Saturated Fat 0.5 grams | Sodium 200 milligrams | Total Carbohydrates 35 grams
Fiber 4 grams | Sugar 16 grams | Protein 4 grams
Hope this helps!
These are excellent. I’ve made them many times and I just can’t get enough of them! The only change I make is, if I am out of blackstrap molasses, I use 1/3 cup of “dark molasses” instead. Wonderful recipe, thank you!
Usually recipes use more baking powder than baking soda. Why are they the same amount here?
I have made these with standard whole wheat flour or a mix of whole wheat and white. I have also made this with sweet potato puree that I made myself because there were sweet potatoes that needed to be used up. I frequently but vegan streusel topping on them too. Everyone LOVES them.
I made mini-muffins in 2-inch size and the baking time for mine were 15 minutes. I shared them at church and am sending along the recipe as 10 different people asked for it.
Thanks for the winning recipe.
These are delicious!!! Perfect for that time between Halloween and Christmas when you still have pumpkin you need to use, but are also transitioning into the Christmas spirit! I used 1/3 whole wheat flour and 2/3 unbleached AP flour and flax egg instead of chia. I also used Penzey’s Pie Spice instead of pumpkin spice and added pecans and candied ginger bits. Absolutely amazing!
I made these as 6 jumbo muffins and they turned out great! They were so easy and quick to make, too. I added a little chopped apple instead of the nuts. BTW, I was reading up on cupcake liners (yes, it’s a pain that they stick!) and found the If You Care brand contains the forever chemical PFAS — not sure whether that’s why they seem non-stick! https://www.mamavation.com/food/cupcake-liners-tested-for-indications-of-pfas-forever-chemicals.html