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Pumpkin Gingerbread Muffins

I like pumpkin muffins and gingerbread so I made up these muffins to suit my taste They are moist and flavorful!


  • 1/2 cup butter, melted and cooled
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  • 1 15-oz can solid-pack pumpkin
  • 1/2 cup sour cream
  • 1/4 cup molasses
  • 2 eggs, beaten
  • 1 tsp. vanilla
  • 3 Tbsp. milk
  • 3 cups flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ginger
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar


Preheat oven to 400 degrees. Line 30 muffin cups with paper liners or grease the tins. In large bowl, combine melted butter, pumpkin, sour cream, molasses, beaten eggs, vanilla and milk. Mix until smooth. In a separate bowl, sift together flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, nutmeg and salt. Add sugars to dry ingredients, mixing well. Add dry mixture to pumpkin mixture and stir until just combined. If batter is too dry, add 1 to 2 Tbs of milk. Divide batter evenly among prepared muffin cups and top with streusel (recipe below). Bake for 16-19 minutes until toothpick comes out clean.




  • 1/2 c sugar
  • 3/4 cup flour
  • pinch of salt
  • 1/2 tsp cinnamon
  • 1/2 cup cold butter, cut into small pieces


In a medium bowl, mix all together. With a pastry blender, cut in butter until mixture is coarse and crumbly. Use as directed above.

Source: Greeley, CO Holiday Recipe Guide-2007

By Evelyn from Greeley, CO

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