Pumpkin Gingerbread Crumb Muffins

A gingerbread crumb mishap turned into these lovely muffins:) When life when gives you crumbs, make muffins!

http://marlasmuffins.com/pumpkin-gingerbread-crumb-muffins/

Gingerbread and Winter go hand in hand. Cookies, muffins, tea. I love all things Gingerbread. Gingerbread Crumb top muffins? Even better. Perfect for chilly mornings, these muffins blend seasonal ingredients and flavors. I can’t make cookies, but I can make muffins!!

http://marlasmuffins.com/pumpkin-gingerbread-crumb-muffins/

You see, I’m not very good at following other people’s recipes. Especially when I try to put my own spin on things. I tried to make Gingerbread Cookies with my class but decided I would substitute the butter for Coconut Oil. Apparently, that doesn’t work. So, I was left with a big bowl of crumbs. Can you believe this was my dough for Gingerbread Cookies? Yikes!

Pumpkin Gingerbread Crumb Muffins marlasmuffins.com
What a mess!

But……not one to waste any food, I decided to turn the cookie crumbs into muffins. I threw the crumbs into my freezer until an idea for a new recipe came to m mind’s eye. And I am happy to report, the new recipe was eaten and enjoyed by my students:)))

I am just sad that I botched our opportunity to make Gingerbread Cookies in class. Oh well, next year??

 

Pumpkin Gingerbread Crumb Muffins marlasmuffins.com
Fresh out of the oven.

These muffins came out really moist and delicious. I wanted to make them Vegan, so I used mashed banana and the pumpkin as binder. For sweetener, I used Molasses, which gave it that great Gingerbread flavor.

Pumpkin Gingerbread Crumb Muffins marlasmuffins.com
YUM!

Pumpkin Gingerbread Crumb Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serving Size: 24 mini muffins

Pumpkin Gingerbread Crumb Muffins

Ingredients

  • 1 1/2 C Gluten Free Flour, Divided
  • 1/3 C Molasses
  • 1/2 C Canned Pumpkin
  • 1 Mashed banana
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/4 C Coconut Oil
  • 1/2 C Brown sugar
  • 1 tsp Ground Ginger

Instructions

  1. Preheat oven to 350 degrees
  2. Spray muffin liners with nonstick spray
  3. Make the Crumb topping: Blend Coconut Oil, Brown sugar, ginger and 1/2 C Four.
  4. Blend the remaining wet ingredients
  5. Blend the dry ingredients
  6. Combine the wet and dry ingredients
  7. Stir just until blended
  8. Spoon batter into mini muffin tins
  9. Sprinkle on the crumb topping
  10. Bake for 15 minutes or until a toothpick inserted comes out clean
http://marlasmuffins.com/pumpkin-gingerbread-crumb-muffins/

“I think the only way to get through this life is laughing hard and constantly, mostly at myself.”

Shannon Hale

Enjoy!

Keep Well,

Marla