Pumpkin Gingerbread Muffins | Sweet & Savory CafeSweet & Savory Cafe

Pumpkin Gingerbread Muffins

Thank god for the weekend!

After a particularly stressful week at work (and yes, I’m only in week three!), all I could think about on a couple of those days was getting home to my apartment and de-stressing. And after surfing around through some of my favourite foodie blogs, I found the perfect medium to do just that. Spotlight on Angela Liddon’s (Oh She Glows) Pumpkin Gingerbread.

Every year around mid-september, I develop an obsession with pumpkin. So far I’ve made pumpkin cupcakes (2 batches), pumpkin soup, pumpkin lattes (still trying to perfect this one), and I’m nowhere close to being done with this delicious autumn vegetable. How can something so tasty be so good for you? Who cares, I’m in love.

Anyway, back to the gingerbread. Yes, it’s practically vegan (I used an egg), but it’s absolutely the best gingerbread I’ve ever had. The density and texture is perfect, which means it’s made it into my hall-of-fame recipe book full of tried and true concoctions. I would highly recommend this to anybody as a de-stresser, vegan or not, it’s that good. So here we go!

Pumpkin Gingerbread (adapted from Oh She Glows)


  • 1 cup canned pumpkin
  • 3 tbsp pure maple syrup
  • 3/4 cup Splenda
  • 1/3 cup coconut oil (or canola), softened
  • 1/4 cup blackstrap molasses1 egg
  • 1 2/3 cups all-purpose flour
  • 1 1/4 tsp baking soda
  • 2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1/8 th tsp ground cloves


  • Preheat oven to 350 F. Lightly oil a loaf pan to prevent the bread from sticking.
  • Combine pumpkin, maple syrup, Splenda, coconut oil, molasses, and egg in a medium sized bowl, and mix well.In another bowl, combine the dry ingredients.
  • Add together the wet and dry ingredients, and stir well.
  • Pour the batter into the pan, and smooth out with a knife or spatula. Bake for 55 minutes, or until you can insert a toothpick into the center and it comes out clean.

Allow to cool before removing from pan (I can never manage to wait for this!).So there you go! The most delicious fall snack that you can enjoy at home with a bit o’ butter on top, or at work as a mid-afternoon pick-me-up. What’s not to love?

Back to reality. After my stressful week, there are a few things I’ve learned now that I’m in the real world, and I thought I’d share them with you: If someone points out that you aren’t doing something right, it’s not a personal attack. This isn’t university anymore, and people don’t have time to sugarcoat things, or sit down and walk you through it. Everyone has deadlines, and that’s the priority. Work hard, learn, and that’s the best you can do!

Admit when you don’t know something! I’m working in a completely new field, and there’s a lot that I’m not familiar with. That’s okay. They know that, and they don’t expect me to be an expert. Just remember that they hired you for a reason, and that you’re capable of everything. The learning phase is the toughest part (and it can also be the most rewarding).

Business casual is an interpretive term. I was so excited to break out my professional wardrobe (now that I can afford one) and rock that every day, but in reality, work is not a Banana Republic ad. Dang. I’m still going to dress like it is when I get up in the morning, though.

Alright, that’s it for me. I’m off to bake some cupcakes!

15. March 2016 by Deborah
Categories: Recipes | Leave a comment

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