Ginger-Pumpkin Muffins
photo by Judy from Hawaii
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 1 1⁄3 cups flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup cold butter, cut into bits
- 1⁄2 cup canned pumpkin puree
- 1⁄2 cup crystallized ginger
- 1⁄2 cup milk
- 1 large egg, beaten lightly
directions
- 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.
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Reviews
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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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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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Tweaks
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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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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.