Easy

Pumpkin Gingerbread Muffins

Name: Pumpkin Gingerbread Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 24 muffins
Ingredients: 2 C. all-purpose flour, divided; 1/2 C. brown sugar, packed; 1 tsp. Spice Islands® Ground Saigon Cinnamon; 1 tsp. Spice Islands® Ground Ginger; 2 tsp. Clabber Girl® Baking Powder; 1/2 tsp. Clabber Girl® Baking Soda; 1 C. pumpkin puree; 1/2 C. Grandma’s® Molasses; 2 lg. eggs; 1/3 C. unsalted butter, softened; 1/4 C. milk

Prep Time: 25 minutes

Bake Time: 25 minutes

Total Time: 50 minutes

Yield: 24 muffins

You can even pour batter into a loaf pan and make a delicious loaf for a friend for the holidays!

Ingredients

2 C. all-purpose flour, divided
1/2 C. brown sugar, packed
1 tsp. Spice Islands® Ground Saigon Cinnamon
1 tsp. Spice Islands® Ground Ginger
2 tsp. Clabber Girl® Baking Powder
1/2 tsp. Clabber Girl® Baking Soda
1 C. pumpkin puree
1/2 C. Grandma’s® Molasses
2 lg. eggs
1/3 C. unsalted butter, softened
1/4 C. milk

Directions

Preheat oven to 350° F. Line two muffin pans with paper baking cups.
In a large bowl stir together 1 cup flour, brown sugar, cinnamon, ginger, baking powder and baking soda.
Add pumpkin, molasses, eggs, butter and milk. Beat until combined, scraping bowl often.
Add remaining flour; beat about 2 minutes or until mixed.
Divide batter evenly among muffin pans.
Bake at 350° F. for 25 minutes, or until a toothpick inserted in center comes out clean.
Cool in pans until muffins come out easily, about 20 minutes.

Tips

You can even pour batter into a loaf pan and make a delicious loaf for a friend for the holidays! Baking time may be longer. Check with a toothpick.