7 Reviews

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!

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Lennie February 05, 2004

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.

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Geema January 06, 2004

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.

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What's4Dinner January 04, 2007

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!

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graci126 November 21, 2005

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!

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Kay D. December 08, 2004

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.

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Judy from Hawaii November 25, 2004

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!

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Roosie November 04, 2004
Ginger-Pumpkin Muffins