Pumpkin Gingerbread Muffins Recipe

Name: Pumpkin Gingerbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pumpkin gingerbread muffins; 2 1/2 cups white whole wheat flour, or whole wheat flour; 2/3 cup sugar, organic to keep truly vegan; 1 teaspoon salt; 2 teaspoons baking soda; 2 teaspoons ground ginger; 2 teaspoons cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon nutmeg; 1 cup pumpkin puree; 1/2 cup vegetable oil, canola, olive...; 1/4 cup molasses; 1/2 cup corn syrup (or maple syrup); 3/4 cup dried cranberries; 1 cup pecans, finely chopped (I ground them in a coffee grinder); 1 cup boiling water; lemon icing; 2 cups powdered sugar; juice of one lemon; 1 teaspoon corn syrup

Servings: persons

pumpkin gingerbread muffins
2 1/2 cups white whole wheat flour, or whole wheat flour
2/3 cup sugar, organic to keep truly vegan
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup pumpkin puree
1/2 cup vegetable oil, canola, olive...
1/4 cup molasses
1/2 cup corn syrup (or maple syrup)
3/4 cup dried cranberries
1 cup pecans, finely chopped (I ground them in a coffee grinder)
1 cup boiling water
lemon icing
2 cups powdered sugar
juice of one lemon
1 teaspoon corn syrup

1
["For the Muffins:
2
Preheat the oven to 375 degrees.
3
In a large bowl, stir together the dry ingredients and set aside.
4
In a 2-cup measuring cup, measure and combine the pumpkin puree, oil, molasses and syrup. It will be pretty full, but mine has room after the measurements to be able to stir together carefully. add this mixture to the dry ingredients and stir to combine.
5
Add the cranberries and pecans to the bowl. Add the boiling water and stir carefully. Don't splash yourself!
6
Line or grease muffin pans. Divide the batter into the cups.
7
Bake 20 minutes or until a pick comes out clean. Cool in the pans on a rack for 5-10 minutes and then remove the muffins and continue cooling on the rack. I ate a couple right away before icing them, but if you want to ice them, let them cool completely.", "For the lemon icing:
8
In a small bowl, combine the powdered sugar, lemon juice and 1 teaspoon corn syrup. Stir until smooth. You may need to add a little water to get the right consistency. It should be too thick to drizzle but when you spread it the marks smooth out by themselves."]

1635

kcal

Calories

111

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: pumpkin gingerbread muffins, 2 1/2 cups white whole wheat flour, or whole wheat flour, 2/3 cup sugar, organic to keep truly vegan, 1 teaspoon salt, and more.

Yes, Pumpkin Gingerbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Gingerbread Muffins

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