Pumpkin Gingerbread Muffins

Huang Kitchen by Angie Liew


This recipe for pumpkin gingerbread is a wonderfully flavourful and aromatic bread recipe for the winter holiday season. The ginger gives the pumpkin such a nice spicy kick. Pumpkin and ginger are so compatible that when they are used together, it make this gingerbread doubly delicious. For a fun twist, this gingerbread can also be baked in a muffin pan. As gingerbread is always related to holidays, it's really fun to spread this joy with the warmth of spices and these magically delicious gingerbread muffins.


  • 2cupssugar, 440g
  • 1cupvegetable oil, 250ml
  • 4eggs
  • 2/3cupwater, 160ml
  • 15ozfresh mashed pumpkin, 420g
  • 2teaspoonsground ginger, 4g
  • 1teaspoonground cinnamon, 2g
  • 1/2teaspoonground nutmeg, 1g
  • 1/8teaspoonground clove, 1/4g
  • 3 1/2cupsall-purpose flour, 440g
  • 1 1/2teaspoonsbaking soda, 6g
  • 1 1/2teaspoonssalt, 9g
  • 1/2teaspoonbaking powder, 2g
  • 1/3cupwalnutstoasted and chopped, 60g
  • 2tablespoonscandied gingerfinely chopped, 20g
  • 8ozcream cheesesoftened, 225g
  • 1/4cupbuttersoftened, 55g
  • 1cupicing sugarsifted, 125g
  • 1/2tspvanilla extract, 3ml


  1. Preheat oven to 325 degree F (170 degree C). Line 12 muffin cups with muffin liners. Also lightly grease two 6x3 inch loaf pans. ( I am...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Pumpkin Gingerbread Muffins

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Angie Liew
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