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Streusel topped and deliciously spiced, this Pumpkin Gingerbread Muffins
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5 from 9 votes

Pumpkin Gingerbread Muffins

Warming and deliciously spiced, these Pumpkin Gingerbread Muffins were inspired by a visit to Grasmere in England's Lake District.
Course Breakfast, Muffins
Cuisine British
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 18 muffins
Author April J Harris Adapted from Trilogy Edibles

Ingredients

  • For the streusel:
  • ¼ cup all purpose flour all purpose flour is also known as 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
  • cups lightly packed light brown sugar
  • 1 cup pumpkin puree
  • ½ cup buttermilk
  • ¼ cup molasses
  • 2 eggs, at room temperature
  • cups all purpose flour all purpose flour is also known as plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon ground cloves
  • teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 to 3 tablespoons very finely chopped crystallised ginger

Instructions

  • For the streusel:
  • 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:
  • 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, ginger, 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 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 3 to 4 days, or can be frozen.
Tried this recipe?Mention @apriljharris or tag #apriljharris!