This recipe couldn’t have come at a better time as I just baked and pureed my “porch pumpkin”. Every year I get one that will bake well (fit in my oven!) and just freeze the puree. I’m also a huge lover of ginger so this combination should be wonderful. I love cake in general while my husband is more of a pie person. Muffins are a way for me to have my cake fix and he’ll eat them as well. Have a great day.
Sarah, you can but the muffins will be heavier and more dense. If you do decide to use all whole wheat, I’d suggest adding a tablespoon of milk to the recipe to keep them from being too dry. I hope you enjoy them!
I tried it with all wheat flour, fresh ground white wheat berries and it turned out great! I added the milk and they were very moist. I feel like the texture was like you would have with a pumpkin bread, so I didn’t really feel it was all that sense. Maybe more sense than normal for a muffin but it worked for me! Thanks!!
Made this muffin recipe using a gluten free baking flour which worked well. Super moist with a rich gingerbread flavor. Marking this recipe as a “favorite”
I haven’t made these yet, but they sound amazing! However, my daughter needs gluten free. Do you have a recommendation for what gluten free flour mix might work best?
Planning in making these muffins. I noticed the 15 ounce can of puréed pumpkin has about 1 3/4 cup of pumpkin. Is there a conversion for this recipe that uses the entire can?
Hi Cindy, I have only tested this recipe as is but if you use the slider button in the recipe card for servings and slide to 21 muffins (which is close to the 2x amount) it will show you how to make them using the whole can. It does change the ingredient amounts into decimals (that’s a plugin feature and not something I can change) so you’d have to calculate what those are in teaspoons/cups etc. but it would help you use that whole can. Hope this helps!
Delicious muffins and healthier than my go to gingerbread recipe. I made these with all whole wheat flour and forgot the milk and they turned out great. I added. about 3/4 cup of chopped walnuts but didn’t have any sparkling sugar so left them plain. Gotta buy more molasses to make another batch. Great recipe.
Hi Bonnie! Since oat flour and regular flour react very differently in baking, I actually wouldn’t recommend this swap. If you’d like to make an oat flour recipe, I’d suggest checking out some of these options. I hope this helps!
Thank you so much for the recipe! It turned out that we didn’t have any real maple syrup on hand at the moment, so I substituted pancake syrup for it and it worked out fine.
These look amazing! Your site is my favourite “go to” for great recipes!
I’m baking these for a family brunch gathering, and one of our family cannot have butter. Could I sub with coconut oil?
I had left over pumpkin from making my smoothie so I thought I would try these. I used Heritage Grain white whole wheat flour only and they came out so moist and soft! I love the fact that there is no sugar in the recipe. This is a definite keeper Erin!
Delicious! Light, fluffy and full of my favorite flavors. I added some cardamom to the spice mix and used whole wheat flour instead of white whole wheat flour. Wasn’t dense at all, even without adding a little milk. Thanks for a great recipe!
OH WOW!!!! What a tasty muffin! Fluffy, moist and bursting with flavor. I initially thought, “Yikes, that’s a lot of molasses!” But not at all. I tweaked the recipe to my dietary needs by: substituting egg whites for whole eggs, and used gluten free flour only. No whole grain flours. I did use the butter since it was only a small amount ( I thought). OH, and I didn’t have enough ground ginger so I grated fresh ginger -about 1 healthy tsp- as well as about 1/2 tsp ground ginger. And I sprinkled a little turbinado sugar on the tops. They were darker than yours pictured. But they are gorgeous as well! What an excellent muffin! Thank you so much!
Yum, yum, yum! These were the best. My very picky eater ate two, and I didn’t even have to push! You go, girl!
YAY, so so pleased to hear this Rachel! Thanks for sharing!
This recipe couldn’t have come at a better time as I just baked and pureed my “porch pumpkin”. Every year I get one that will bake well (fit in my oven!) and just freeze the puree. I’m also a huge lover of ginger so this combination should be wonderful. I love cake in general while my husband is more of a pie person. Muffins are a way for me to have my cake fix and he’ll eat them as well. Have a great day.
What great timing, Chris! I hope you enjoy them!
Could you use all whole wheat flour with this recipe?
Sarah, you can but the muffins will be heavier and more dense. If you do decide to use all whole wheat, I’d suggest adding a tablespoon of milk to the recipe to keep them from being too dry. I hope you enjoy them!
I tried it with all wheat flour, fresh ground white wheat berries and it turned out great! I added the milk and they were very moist. I feel like the texture was like you would have with a pumpkin bread, so I didn’t really feel it was all that sense. Maybe more sense than normal for a muffin but it worked for me! Thanks!!
I’m so happy that you enjoyed them, Sarah! Thank you for reporting back!
So delicious! My two kiddos love them too! Will make these again for sure. :)
I’m so happy that you enjoyed them, Patricia! Thank you for sharing this kind review!
Made this muffin recipe using a gluten free baking flour which worked well. Super moist with a rich gingerbread flavor. Marking this recipe as a “favorite”
I’m so happy that you enjoyed them, Betty! Thank you for sharing this kind review!
I haven’t made these yet, but they sound amazing! However, my daughter needs gluten free. Do you have a recommendation for what gluten free flour mix might work best?
Jennifer, I have good luck with Bob’s Red Mill 1:1 Gluten Free Baking Flour. I hope you enjoy them!
The muffins were moist and delicious. The whole family loved them!
I’m so happy that you enjoyed them, Liz! Thank you for sharing this kind review!
These are AMAZING! Definitely one of my favorite recipes of yours :) thank you!
YAY, so glad to hear it! Thanks for sharing!
I made these with my 8 year old daughter. They were quick, easy, and best of all SO MOIST. Delicious!
I’m so happy that you enjoyed the recipe, Krystal! Thank you for sharing this kind review!
Planning in making these muffins. I noticed the 15 ounce can of puréed pumpkin has about 1 3/4 cup of pumpkin. Is there a conversion for this recipe that uses the entire can?
Hi Cindy, I have only tested this recipe as is but if you use the slider button in the recipe card for servings and slide to 21 muffins (which is close to the 2x amount) it will show you how to make them using the whole can. It does change the ingredient amounts into decimals (that’s a plugin feature and not something I can change) so you’d have to calculate what those are in teaspoons/cups etc. but it would help you use that whole can. Hope this helps!
Delicious muffins and healthier than my go to gingerbread recipe. I made these with all whole wheat flour and forgot the milk and they turned out great. I added. about 3/4 cup of chopped walnuts but didn’t have any sparkling sugar so left them plain. Gotta buy more molasses to make another batch. Great recipe.
I’m so happy that you enjoyed them, Marilyn! Thank you for sharing this kind review!
This looks fantastic! Can you make a loaf out of the dough instead?
Hi Joanne! I’ve only tested the recipe as written, but I think you could experiment with it. If you decide to try it, I’d love to hear how it goes!
I made it into a loaf by lowering the oven temperature to 350 degrees and cooking for 45 minutes. He worked great!
YAY! I’m so happy that you enjoyed the recipe, Joanne!
Can I substitute ground oatmeal for the flour? If so… how much?
Hi Bonnie! Since oat flour and regular flour react very differently in baking, I actually wouldn’t recommend this swap. If you’d like to make an oat flour recipe, I’d suggest checking out some of these options. I hope this helps!
Thank you so much for the recipe! It turned out that we didn’t have any real maple syrup on hand at the moment, so I substituted pancake syrup for it and it worked out fine.
Hi Salma! So glad it turned out for you!
These are delicious! Will make again for sure.
Hi Kim! So glad you enjoyed the muffins! Thank you for this kind review!
Made these last night for dinner and they were really good – loved all the various spices! Thanks…
Hi Chris! So glad you enjoyed the recipe! Thank you for this kind review!
These look amazing! Your site is my favourite “go to” for great recipes!
I’m baking these for a family brunch gathering, and one of our family cannot have butter. Could I sub with coconut oil?
Hi Linda, I’ve only tested these with butter. If you decide to experiment with coconut oil, let me know how it goes!
I had left over pumpkin from making my smoothie so I thought I would try these. I used Heritage Grain white whole wheat flour only and they came out so moist and soft! I love the fact that there is no sugar in the recipe. This is a definite keeper Erin!
Hi Glenna! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! Light, fluffy and full of my favorite flavors. I added some cardamom to the spice mix and used whole wheat flour instead of white whole wheat flour. Wasn’t dense at all, even without adding a little milk. Thanks for a great recipe!
Hi Amanda! So glad you enjoyed the recipe! Thank you for this kind review!
Beyond perfect! Made as directed and trying to give them away quick before I pig out!
Hi Cheryl! So glad you enjoyed the recipe! Thank you for this kind review!
OH WOW!!!! What a tasty muffin! Fluffy, moist and bursting with flavor. I initially thought, “Yikes, that’s a lot of molasses!” But not at all. I tweaked the recipe to my dietary needs by: substituting egg whites for whole eggs, and used gluten free flour only. No whole grain flours. I did use the butter since it was only a small amount ( I thought). OH, and I didn’t have enough ground ginger so I grated fresh ginger -about 1 healthy tsp- as well as about 1/2 tsp ground ginger. And I sprinkled a little turbinado sugar on the tops. They were darker than yours pictured. But they are gorgeous as well! What an excellent muffin! Thank you so much!