Comments on: Pumpkin Gingerbread Muffins

By: Amanda Sammet

Amanda Sammet — Sun, 23 Nov 2025 16:22:30 +0000

I forgot how much I love these! Found some molasses in my pantry the other day and am currently making my second batch.

By: Cynthia Cohen

Cynthia Cohen — Sun, 05 Oct 2025 16:22:34 +0000

Yum!!!! I seem a little bit late to the game. Just found your website in this recipe. They are delicious. I actually subbed half cup of caramel protein powder for half cup of the whole wheat flour and I added white chocolate chips and King Arthur‘s minced ginger bits. They are delicious. Thank you very much

By: Colleen

Colleen — Tue, 28 Jan 2025 15:55:51 +0000

Oh my…these are SOOOO GOOD!!! I would even go so far as to say this is the best muffin recipe I’ve ever tried, period. The balance between pumpkin and gingerbread is perfect, and the sweetness was just right. I used regular all-purpose flour, doubled the ginger just because I love it, and also threw in a handful of chopped up candied ginger from Trader Joe’s that was sitting in my pantry. Absolutely scrumptious!

By: Lindsay

Lindsay — Tue, 01 Feb 2022 11:10:33 +0000

In reply to Michelle O'Doherty. so happy to hear it! i love added fresh cranberries too!

By: Michelle O'Doherty

Michelle O'Doherty — Tue, 01 Feb 2022 03:47:12 +0000

I’ve been meaning to leave this comment for some time. I have to say that while I enjoy A LOT of your recipes, this is hands down the best baked recipe ever. I have been making this almost weekly for about 2 months and my 16 month old devours them, along with myself. I cut the sugar as you recommended, as well as upped the pumpkin as you recommended. I typically put in fresh cranberries because we love the tartness and I have to say that I think I will love these throughout the year (not just a fall/winter recipe). I’ve added ground flax seeds and hemp seeds to up the nutritional value and still are amazing. Also last time I didn’t have molasses so used maple syrup instead and it worked out well. Also love how simple the recipe is, doesn’t require more than 1 bowl and has been fun for my daughter to help bake (she loves pouring in the ingredients or mixing in the cranberries).

I would give this recipe 10 stars if I could.

By: Marianne

Marianne — Sat, 19 Dec 2020 18:30:44 +0000

So yummy! And moist! Great use of left over pumpkin

By: Casey

Casey — Mon, 16 Nov 2020 00:06:14 +0000

In reply to Lindsay.

My three year old and I just made these and he loves them! He tops them with cream cheese and calls them “cupcakes”. Thank you!

By: Katie Takats

Katie Takats — Fri, 13 Nov 2020 14:56:29 +0000

We used 1/2 cup of applesauce instead of egg (allergies) and these were DELICIOUS. We didn’t even need to add chocolate chips or a glaze because the muffins are sweet enough on their own. Thankful that these were included with the Snack Spark. Love them!!

By: Lindsay

Lindsay — Sun, 08 Nov 2020 17:50:16 +0000

In reply to Holly. you can use a gf all purpose blend

By: Holly

Holly — Mon, 02 Nov 2020 14:27:48 +0000

In reply to Lindsay. What flour can I use in place of the whole wheat. We are doing gluten free right now to try and heal some gut issues Thank you