Pumpkin Gingerbread Muffins

My warmly spiced, deeply delicious Pumpkin Gingerbread Muffins were inspired by the gorgeous British countryside, our Lake District, and days gone by.

My warmly spiced, deeply delicious Pumpkin Gingerbread Muffins are perfect for breakfast, tea time and snacks

One cool British summer day some years ago, after lunch at the Wordsworth Hotel, my family and I took a walk through the beautiful village of Grasmere. We were drawn to a small 17th century cottage by the heady scent of gingerbread. It was utterly irresistible.

The cottage was formerly a school that boasted poet William Wordsworth amongst its teachers. In the mid 1800‘s this cottage became home to one Sarah Nelson and her family. To make ends meet, Sarah began to make and sell gingerbread. The locals loved it, and eventually Sarah’s Grasmere Gingerbread became famous far and wide. Today it is still made in Sarah’s own kitchen, using the same recipe that she used all those years ago.

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Deep, treacly and heady with the scent of the Indies, Grasmere Gingerbread was like nothing I had ever tasted before. It was tender and moist with a deep, haunting flavour. It left me with a mild obsession with all forms of ginger.

My warmly spiced, deeply delicious Pumpkin Gingerbread Muffins are perfect for breakfast, tea time and snacks

A long time ago, the lovely and talented Karen of Trilogy Edibles shared a recipe for Pumpkin Gingerbread Streusel Muffins. The recipe was so deeply, madly, richly gingerbready it immediately reminded me of that day in the Lake District and the taste and smells of Sarah’s cottage.

As an homage to Sarah’s gingerbread, I decided to adapt Karen’s recipe a bit. I substituted brown sugar for white, adjusted the spicing and incorporated crystallised ginger for even more depth. Buttermilk added a bit of extra tang. It isn’t exactly like Grasmere Gingerbread…but it’s pretty close. Just biting into one of these muffins takes me back all those years ago to that lovely little cottage in the Lake District.

My warmly spiced, deeply delicious Pumpkin Gingerbread Muffins are perfect for breakfast, tea time and snacks

As you can see from the photos below, I first blogged this recipe some time ago – back in 2013 in fact.

Pumpkin Gingerbread Muffins

Pumpkin Gingerbread Muffins

The muffins, the blog, and I have evolved a little bit since then. Now, instead of using a spice mix in this recipe, I use individual spices in a bespoke combination. It’s not a big difference, but it is a good difference.

Perfect with a cup of tea, coffee or a cold glass of milk, these muffins taste even better after a day’s keeping. They are the perfect warming breakfast or snack on a cold or wet winter day.

Pumpkin Gingerbread Muffins also freeze really well. Thaw the muffins overnight in the fridge and serve them slightly warm. Four or five minutes at 325°F or about 160°C usually does the trick.

My warmly spiced, deeply delicious Pumpkin Gingerbread Muffins are perfect for breakfast, tea time and snacks

Pumpkin Gingerbread Muffins Recipe

Adapted from Trilogy Edibles

Makes about 18 large muffins
Preparation time: 15 minutes
Baking time: 20 to 25 minutes

For the streusel:

¼ cup all purpose (plain) flour
¼ cup packed brown sugar
¼ cup rolled oats
½ teaspoon cinnamon
1 teaspoon ground ginger
2 tablespoons cold cubed butter

Combine the flour, sugar, oats, cinnamon and ginger.

Add the butter and cut in with a knife or pastry blender until the mixture looks like coarse crumbs.

Set aside.

For the muffins:

½ cup unsalted butter, softened
1½ cups lightly packed light brown sugar
1 cup pumpkin puree
½ cup buttermilk
¼ cup molasses
2 eggs, at room temperature
2½ cups all purpose (plain) flour
2 teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon ground cloves
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 to 3 tablespoons very finely chopped crystallised ginger

Preheat the oven to 350°F (175°C). Grease and flour or line 18 muffin cups.

Cream the butter and sugar together. Add the pumpkin puree, buttermilk and molasses. Beat in the eggs.

Sift the flour, cinnamon, nutmeg, cloves, baking soda, baking powder and salt into a medium bowl. Stir through the crystallised ginger. Add this to the creamed mixture.

Blend thoroughly with a wooden spoon but do not over mix.

Scoop into the prepared muffin pans using an ice cream scoop.

Sprinkle the muffins with the the streusel.

Bake for 20 to 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Allow to cool before eating. If you can resist, leave the cooled muffins in a sealed container overnight before serving as it allows the flavours to develop. Muffins will keep at room temperature for 2 to 3 days.

Printable Recipe

5.0 from 5 reviews
Pumpkin Gingerbread Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 18 muffins
Ingredients
  • For the streusel:
  • ¼ cup all purpose (plain) flour
  • ¼ cup packed brown sugar
  • ¼ cup rolled oats
  • ½ teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 2 tablespoons cold cubed butter
  • For the muffins:
  • ½ cup unsalted butter, softened
  • 1½ cups lightly packed light brown sugar
  • 1 cup pumpkin puree
  • ½ cup buttermilk
  • ¼ cup molasses
  • 2 eggs, at room temperature
  • 2½ cups all purpose (plain) flour
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon ground cloves
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 to 3 tablespoons very finely chopped crystallised ginger
Instructions
  1. For the streusel:
  2. Combine the flour, sugar, oats, cinnamon and ginger.
  3. Add the butter and cut in with a knife or pastry blender until the mixture looks like coarse crumbs.
  4. Set aside.
  5. For the muffins:
  6. Preheat the oven to 350°F (175°C).
  7. Grease and flour or line 18 muffin cups.
  8. Cream the butter and sugar together.
  9. Add the pumpkin puree, buttermilk and molasses.
  10. Beat in the eggs.
  11. Sift the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder and salt into a medium bowl.
  12. Stir through the crystallised ginger.
  13. Add this to the creamed mixture. Blend thoroughly with a wooden spoon but do not over mix.
  14. Scoop into the prepared muffin pans using an ice cream scoop. Sprinkle with the the streusel.
  15. Bake for 20 to 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Allow to cool before eating. If you can resist, leave the cooled muffins in a sealed container overnight before serving as it allows the flavours to develop.
  16. Muffins will keep at room temperature for 3 to 4 days, or can be frozen.

More Fall Recipes

Sweet Potato Bread

Apple, Pear and Pecan Streusel Muffins

Spicy Pumpkin Bundt Cake

Orange Gingerbread Crinkle Cookies

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Article by April Harris

April has written 1286 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.


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Comments

  1. These look very nice April!

    I’ve eaten Grasmere Gingerbread and TBH I didn’t like it, both the taste and the texture! But you’re right it is extremely unusual and different to anything else out there, I suppose it is an acquired taste and the aroma from the shop is absolutely exquisite!

    Vicky

  2. What a great story. I love that you have re created a special memory. I am going to pin this for later to make during the holidays. The muffins look wonderful. I love love using buttermilk in baking breads and muffins. It just adds that special “something”. Thanks for sharing!

  3. Oh, this look divine!! Pumpkin and gingerbread flavors?! YUM!

  4. The pumpkin muffins do look so good, April! I liked that you added crystallised ginger! Pinning.

  5. I LOVE muffins that have a streusel topping! I actually have been known to pick off the streusel and leave the muffin. But yours look so inviting, I know I will gobble up the entire muffin! Sharing around!

  6. These look so delicious! I am pinning and trying this recipe for sure. Thank you for sharing.

  7. Love your description and background information of these flavorful ginger muffins. I wouldn’t mind a glass of milk and one of this muffins right now!

  8. Whoo these do look yummy. I could just reach out for one for breakfast 🙂 Thanks for sharing at the weekend blog hop.

  9. I love a muffin with streusel, these look delicious. Im sure ready for fall baking!
    Thank you April for sharing on #OMHGFF this week!
    Have a wonderful weekend!

  10. Hi April,
    Your Pumpkin Gingerbread Muffins look delicious and perfect for a fall morning! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
    Miz Helen

  11. I love the Lake District – visited when I lived in the Uk and now I live in the Irish Lake district lol I love the look of these muffins too I love pumpkin and gingerbread together

    • i love being near the water, Amber 🙂 How lovely to live in the Irish Lake district 🙂 Thank you so much for the compliment – the muffins are one of my favourites!

  12. These look really perfect. The texture would be so great. Pinning and I cannot wait to try them.

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