Pumpkin Gingerbread Muffins

Fall is one of my favorite seasons for cooking. You can finally use those apples you’ve been eye-balling at the grocery store and those cans of pumpkin that have been sitting in the back of your pantry for a year (hopefully they haven’t expired yet!).

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You can be sure that you will be seeing a lot of pumpkin and fall themed recipes for the next few months! Today, I’m starting out with a bang (hopefully)! This moist, luscious muffin does not have any dairy or nuts in the original recipe which means there is no substitutions necessary.   IMG_4393

This recipe is an adaption from a recipe from The Joy of Cooking‘s Applesauce gingerbread cake. That very cake was the cake my aunt made for me on my first birthday and we have been eating it as a family ever since for many occasions. You can frost these and make them cupcakes or you can keep them unfrosted and have them be muffins so they are very versatile. Make sure you try both and compare the two… I personally cannot pick a favorite but there sides of both that you are sure to love!

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Pumpkin Gingerbread Muffins

Adapted from The Joy of Cooking‘s Applesauce Gingerbread  (Original Recipe)

1 cup pumpkin

1/2 cup light molasses

1 teaspoon baking soda

1 1/2 cups all-purpose flour

1 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup vegetable oil

Directions

Preheat oven to 325ºF and line muffin pans with muffin tins.

Put pumpkin, molasses, and baking soda in a saucepan and heat over medium low heat until they are combined and the molasses starts to thin.

In a medium bowl, sift flour, ginger, cinnamon, and cloves together. Add the salt and stir until combined.

In a large bowl, beat the eggs and the sugar at a medium speed until thick and the mixture has a pale yellow color (somewhere between 3 and 4 minutes). Then, beat in the pumpkin mixture and the flour mixture at a low speed, beginning and ending with the pumpkin mixture. Beat just until combined.

Bake in the preheated oven for about 20 minutes for muffins (mine was done at about 23 minutes but check them after 20). Enjoy!

Make sure to leave a comment about what you thought about them! Also, let me know if there are any other recipes you would like to see!! Thanks for reading!

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