Prep 10 mins
Cook 20 mins
The crystallized ginger in these not-too-sweet pumpkin muffins makes them extraordinarily good!
- 314.66 ml flour
- 118.29 ml sugar
- 9.85 ml baking powder
- 3.69 ml salt
- 3.69 ml cinnamon
- 2.46 ml ginger
- 2.46 ml nutmeg
- 59.14 ml cold butter, cut into bits
- 118.29 ml canned pumpkin puree
- 118.29 ml crystallized ginger
- 118.29 ml milk
- 1 large egg, beaten lightly
- Preheat oven to 400F.
- Butter and flour 1/3 cup muffin tins.
- Sift flour and baking powder with sugar and blend with butter, using fingertips, until it resembles coarse meal.
- Add ginger, spices, pumpkin puree, milk and egg and stir until just combined.
- Divide among muffin tins, filling 3/4s full.
- Bake for 18-20 minutes.
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.