These muffins are stunning. The texture and moistness is outstanding, and the not-too-sweet taste was most appreciated. And -- ah! -- the candied ginger just puts them over the top. My only quibble is the fact that the baking powder isn't mentioned in the instructions; I almost forgot to add it in. These baked up very well, and mine were done after just 18 minutes. The only change I made was to use pumpkin pie spice instead of the cinnamon-ginger-nutmeg. These delightful muffins will now always be found in my freezer, ready to be defrosted and enjoyed!
We loved the flavor of these muffins, as well and the tender texture. They puffed up perfectly. Perhaps it was the high heat, as I have never baked muffins at 400 degrees before. Since I am a crystallized ginger fan, every spicy, sweet bite was a real treat. A great combination of flavors, Evelyn.
I've made this recipe as written several times since I found it for Thanksgiving: delicously moist and spicy, though not overly so. I love the crystallized ginger from this site, and save the syrup for blueberry pancakes! Mixed with maple even the kids like it.
The fact that this recipe was less sweet than some of the others made it a perfect base for my addition of chopped ghiradelli white chocolate bars....I also increased the cinnamon and the ginger to 1 teaspoon and the pumpkin to almost a full cup. The flavor combinations is perfect....and a favorite of my mom's!
These muffins were quite tasty. I like my spices, so I didn't think the ginger was too "over the top", I was even thinking of adding more spice next time. But, anyway, nice muffins. Thanks!
We enjoyed these muffins on Thanksgiving morning. They were moist & light & flavorful. Although I love ginger, I may cut back a bit next time I make them, as the flavor of the pumpkin was a bit overshadowed by the ginger. Still, these were excellent muffins. I added a dusting of cinnamon & sugar to the tops, otherwise followed the recipe exactly.
Lovely, fluffy, tender, moist muffins. These are, as you say, not terribly sweet and I didn't find them to have a strong pumpkin flavor- just a nice pumpkiny hint. The crystallized ginger was a nice touch- the ginger I bought was on the sweet side so it sweetened these up a bit, but still added lovely flavor. The texture of the ginger kind of reminds me of the texture of raisins in the final product. I made 2 minor subs- I used whole wheat pastry flour for the white and subbed Sucanat for the sugar. Turned out just fine. This is the first muffin recipe I have ever encountered that calls for the butter to be cut into the flour like you would with biscuits and the first muffin recipe I have seen that calls for the tins to be greased and floured. These turned out as lovely little muffins, though- I have very much enjoyed them. Thanks for the recipe, Evelyn!