Pumpkin Spiced Ginger Muffins Recipe

Name: Pumpkin Spiced Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup Quinoa Flour; 3/4 cups Dark Brown Sugar; 1 Tablespoon Baking Powder; 1/4 teaspoons Baking Soda; 1 teaspoon Pumpkin Pie Spice; 1/2 teaspoons Cinnamon; 1/4 teaspoons Nutmeg; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Salt; 1 cup Canned Pumpkin Puree; 1 cup Milk; 1/2 cups Apple Sauce; 1/2 teaspoons Vanilla Extract; 1 Tablespoon Finely Minced Fresh Ginger; 2 whole Eggs; 1/2 cups Whole Flax Seeds

Servings: persons

1-3/4 cup Quinoa Flour
3/4 cups Dark Brown Sugar
1 Tablespoon Baking Powder
1/4 teaspoons Baking Soda
1 teaspoon Pumpkin Pie Spice
1/2 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1/4 teaspoons Ground Ginger
1/4 teaspoons Salt
1 cup Canned Pumpkin Puree
1 cup Milk
1/2 cups Apple Sauce
1/2 teaspoons Vanilla Extract
1 Tablespoon Finely Minced Fresh Ginger
2 whole Eggs
1/2 cups Whole Flax Seeds

1
1. Preheat the oven to 375 F. Take two 12 cup standard size muffin tins and liberally spray the first one with cooking spray. The second one only needs two of the cups sprayed.
2
2. In a large mixing bowl whisk together the quinoa flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, ground ginger and salt until well combined. In another bowl whisk together the canned pumpkin, milk, applesauce, vanilla, fresh ginger and eggs.
3
3. Pour the wet ingredients into the big bowl of dry ingredients and whisk it all together until just combined. Some lumps are OK so don't over work it. Then switch to a spatula and gently fold in the flax seeds.
4
4. Fill each of the prepared muffin wells almost to the brim with the muffin batter. Get them into the oven to bake for 20-25 minutes, until golden and a toothpick inserted into the center comes out clean.
5
5. Take the muffins out of the oven and let them cool in the muffin tins for a few minutes. Then turn them out onto a cooling rack and allow them to cool until easily handled. Serve them warm and enjoy!

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1-3/4 cup Quinoa Flour, 3/4 cups Dark Brown Sugar, 1 Tablespoon Baking Powder, 1/4 teaspoons Baking Soda, and more.

Yes, Pumpkin Spiced Ginger 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.

That's it — enjoy your meal!

Pumpkin Spiced Ginger Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions