Great muffins! Moist with lots of ginger flavor that pairs very nicely with pumpkin. Made as directed and wouldn't change a thing. Thanks for sharing the recipe!
I didn't have fresh gingerroot so I used ground ginger and I didn't have crystallized ginger, so I left that out. But this was still good little muffin. In place of chopped nuts on the top, I sprinkled some dry oats. A good, tasty recipe.
It is late at nite and my house still smells wonderful from these muffins.....and.....the smell matches the great taste! I made two small changes, one was that I cut the fresh ginger down to about 3/4 of a tsp and used evaporated milk ( no buttermilk on hand). After tasting them, I will use the full amount of fresh ginger the next time along with more cinnamon (personal taste). Thanks Rita for another super recipe!
A winner, Rita! I love the pieces of crystallized ginger. Mine turned out lighter in color because I used Splenda, but still very tasty! Nice spice combination. Thanks for posting this!
Very gingery muffin which is exactly the way I like them! Made exactly as written & got 9 good sized muffins. They domed up beautifully, were moist & spicy and an all round great treat! Thanks for sharing!
I made these this afternoon hoping that they would be good in the kids school lunch boxes.They were just tooooo good and there are none left! Great taste, the pumpkin keeps them moist and the spice blend is delicious. Loved the bits of crystallized ginger throughout them. Definitely a make again recipe, next time I will hide them!