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    You are in: Home / Recipes / Ginger-Pumpkin Muffins Recipe
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    Ginger-Pumpkin Muffins

    Ginger-Pumpkin Muffins. Photo by Judy from Hawaii

    1/2 Photos of Ginger-Pumpkin Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    evelyn/athens's Note:

    The crystallized ginger in these not-too-sweet pumpkin muffins makes them extraordinarily good!

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400F.
    2. 2
      Butter and flour 1/3 cup muffin tins.
    3. 3
      Sift flour and baking powder with sugar and blend with butter, using fingertips, until it resembles coarse meal.
    4. 4
      Add ginger, spices, pumpkin puree, milk and egg and stir until just combined.
    5. 5
      Divide among muffin tins, filling 3/4s full.
    6. 6
      Bake for 18-20 minutes.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on February 05, 2004

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2004

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Ginger-Pumpkin Muffins

    Serving Size: 1 (635 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 134.3
     
    Calories from Fat 43
    32%
    Total Fat 4.8 g
    7%
    Saturated Fat 2.8 g
    14%
    Cholesterol 29.2 mg
    9%
    Sodium 268.8 mg
    11%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 0.7 g
    3%
    Sugars 8.7 g
    35%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    crystallized ginger

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