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.
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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
I just made these and they are probably the best muffins I’ve ever made (3 people have confirmed this already!) I used regular flour and only a scant 1/3 cup of sugar plus I put some ginger. They are so moist, didn’t stick to the paper liners, and have really subtle flavoring. I am so excited about these :)
TURNED OUT SO DELICIOUS!! I used gluten free flour (for baking) and honey because I ran out of molasses and it still came out wonderful!
These look perfect! I can’t wait to make these and add a little crystalized ginger. Yum!
I made these with whole wheat pastry flour and without nuts (because I didn’t have any) and OH MY GOSH! They’re so good! It’s like eating gingerbread clouds- they’re so fluffy! I’m definitely adding these to the regular rotation. Thanks!
What a great recipe! I whipped up a batch of these a few days ago and they’re absolutely wonderful! So simple and so delicious. The texture is superb – soft and fluffy. This is definitely a recipe that I’ll be making again! :)
These taste delicious! Perfect fall muffin and kid approved!!
I made these muffins the day you posted the recipe but I substituted brown rice flour for the spelt flour. They were so good! I am making them again today. My 15 month old granddaughter loved them too and she is cautious with new foods! Keep inspiring me, a non vegan with vegetarian tendencies!
I wanted to give you an update on my use of gluten free flours. Its that time of year for pumpkin, so I made these muffins again, This time I used 1 cup brown rice flour, 2/3 cup tapioca flour and 1 tsp zantham gum. They were much better! I switch up gf flours based on what I have on hand and sometimes the muffins were too soft. Other times they were too hard. These were perfect!
Thank you! These are over the top! I’ve been so frustrated wasting time and money trying vegan baked goods which are tasteless or have inferior texture. Hats off to you, Angela!
These muffins are so amazing! Thanks so much for another fantastic recipe!! :)
My house does smell like a ginger bread house. Haha you have such a good sense of humor. You were looking for feedback on different flours. I tried whole wheat and the result is moist and light. The flavour is delicious, my husband is on the second one already. Thanks!!
Wow these look great! Definitely going to try to make a gluten-free version of them!
I just tried one while it was still slightly warm from the oven and it was fantastic! It wasn’t overly sweet – – all of the ingredients complimented each other perfectly. And it had a wonderful soft, melt-in-your-mouth texture. Thanks for sharing!
**note: I normally use spelt flour but for some reason it’s not as readily available as it used to be where I live. So I settled for a combination of whole wheat and all-purpose flour.
Just made these. Had to make a few substitutes because I didn’t want to do a grocery store run. Swapped Karo syrup and brown rice syrup for the molasses and maple syrup. But they turned out great!
Love this recipe! I modified it a bit and used Bob’s Redmill GF Flour blend (not the 1:1 kind), added Xantham gum, and subbed coconut sugar for the brown sugar. SO amazing. Definitely a new favorite and so easy to make. Thank you! :)
I love your recipes. I wanted to send you a photo of a combo dessert made from the Chocolate Espresso Torte and the Raw Pumpkin Maple Pie. Was asked to bring 2 vegan desserts to thanksgiving so made them in the same pan on the diagnol. Awesome look!
Made these this morning–besides that they took 1.5 hours with the “help” of an infant and a toddler :-P, they were fabulous! I was surprised at how dry the batter was, and all of the flour never did integrate, but they baked up beautifully. Toddler and I both loved them.
Oh my god these are delicious! I made these GF by subbing 1-1 GF all purpose flour from TJs. And Sugar Free by using home made date purée instead of molasses and omitting the maple syrup (and subbing 1-1 xylitol for the brown sugar). I also used 3/4 tsp of xantham gum. They’re delicious! Sorry I don’t have time to write more, but this is difficult on my phone :) I haven’t had such delicious muffins since my neurologist put me on this diet. Thank you Angela!
These muffins are DIVINE and perfect for this lovely, cozy Bay Area weather. I made them with slight variations – still they turned out super delicious without any much texture changes.
I replaced the spelt flour with 1 cup gluten-free oat flour and 2/3 cup of almond flour. I replaced all of the oil with apple sauce. I reduced the maple syrup (used just 1 tablespoon).
In case anyone who is gluten free like me and would like to go oil-free can try these replacements if you wish too.
Thanks Angela for your creativity and sharing the recipes with us!
I hadn’t thought to replace the oil with apple sauce, that’s genius! I now have the perfect excuse to make this tomor- I mean. Uh – very soon! Just perfect!!!
Also, I too am from the Bay Area, I’m currently at Cal Poly in SLO, but I miss home!
I was also looking to see if anyone had tried doing it oil-free. Thanks so much for letting us know. I’ll be trying this recipe now, (with applesauce instead of oil).
The muffins tastes sooo goood with the nuts. My husband, who doesn’t like anything pumpkin, really loved them too… Thans you so much Angela for all theses recipes.
I really wanted to make these muffins but didn’t have any spelt flour. Also, I have to be gluten free for now so I couldn’t have used it. Thought this was going to be a fail but it turned out delicious! Here’s what I did for anyone who wants to use this wonderful recipe but also wants to make it GF and use slightly less sugar.
Flours 2/3 buckwheat, 2/3 Quinoa, 1/3 coconut
I deleted the molasses and added 1 mashed banana and 1/2 cup almond milk
Otherwise, I followed the instructions. They were moist with a wonderful texture and plenty sweet for my family.