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One Bowl Pumpkin Gingerbread Muffins with Maple Vanilla Glaze or Lemon Glaz

Ingredients

PUMPKIN GINGERBREAD MUFFINS

  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1 large egg ¹
  • 1 tsp 5g pure vanilla extract
  • zest of half an orange optional
  • 1 –1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp Kosher salt
  • 1/2 cup 112g vegetable oil
  • 1/3 cup 80g molasses ²
  • 1/3 cup 75g unsweetened almond milk ³
  • 1/3 cup 66g granulated sugar
  • 1/3 cup 71g dark brown sugar, packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 –1/4 cups 270g all-purpose flour, spooned and leveled

MAPLE VANILLA GLAZE

  • 1 cup powdered sugar sifted
  • 1 –2 Tbsp milk
  • 1 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract

Lemon Glaze

  • 1 cup 120g confectioners’ sugar (or more, as needed)
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon 15ml milk

Instructions

PUMKIN GINGERBREAD MUFFINS

  • Preheat the oven to 400° F. Line a 12-cup muffin tin with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
  • In a large mixing bowl, whisk together the pumpkin and egg until completely combined. Whisk in the vanilla, orange zest (if using), spices, and salt.
  • Add the oil, molasses, and milk, stirring until completely combined after each addition. Add the sugars, and stir to combine.
  • Add the baking powder and baking soda, and stir to combine. Fold in the flour until just mixed. Do not overmix.
  • Use a cookie scoop to divide the batter evenly between the muffin cups, filling each about 3/4 full.
  • Bake for 10 minutes at 400° F. Turn the oven temperature down to 375° F., and bake for an additional 7-9 minutes, until the muffin tops are set, and a cake tester inserted into the center of each muffin comes out clean.
  • Let cool in the muffin tin for 5-10 minutes, then transfer to a baking rack to cool completely. Serve warm or at room-temperature.

GLAZE

  • In a small bowl, stir together the powdered sugar and milk until the glaze is smooth and creamy. Stir in the maple syrup and vanilla (or lemon juice for lemon glaze). Add more or less milk to create a thicker/thinner consistency, if preferred.
  • If glazing: While the muffins are still warm, dip the tops of each in the glaze, then place on a baking rack to cool and set.