Pumpkin Gingerbread Muffins

We love muffins and these muffins were a huge hit! Lightly sweet and wonderfully moist, the kids gobbled them up!


Pumpkin Gingerbread Muffins


2 1/3 cups whole wheat pastry flour (or your preferred type of flour)
1 Tbsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup oil
1/2 cup sugar
1 cup pumpkin puree
1/2 cup molasses
2 large eggs, lightly beaten
1/2 cup milk (or almond milk for non-dairy)

Mix dry ingredients in a large bowl. Mix wet ingredients in a medium bowl. Add wet ingredients into dry ingredients and stir until JUST combined. Spoon into greased or lined muffin tins. Bake at 350* for about 20 minutes or until a toothpick comes out clean.

Yield: about 15-18 muffins