Pumpkin Ginger Muffins

"This recipe is from the Brass Lantern Inn in Searsport, Maine. I love the snap of the crystalized ginger"
photo by mianbao photo by mianbao
photo by mianbao
photo by GaylaJ photo by GaylaJ
Ready In:
12 muffins




  • In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  • Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
  • Beat in the egg and pumpkin.
  • Add the flour mixture alternately with the milk, blending well.
  • Fold in the chopped ginger.
  • Fill paper-lined or greased muffin pans three fourths full.
  • Bake in a preheated 350 degree oven for 25 to 30 minutes.

Questions & Replies

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  1. These muffins were wonderful and so moist. I like to take muffins to work with me to have with my coffee. Always looking for muffin recipes ; ) These are a keeper! I added raisins to recipe and I got 16 muffins instead of 12 probably because I added the raisins. Next time I am going to add nuts. This recipe is YUUUMMM!!! Thank you Barbara Mooers ; )
  2. These are nice, light and very gingery. I did add about a cup of chopped, toasted walnuts, as one of the other reviews suggested. I didn't change anything else. Thank you for posting this recipe.
  3. Light as a feather muffins. No buttermilk? Place 1 tsp of lemon juice in measuring cup and fill with milk to half cup; allow to sit at room temp while butter softens. Used "real" Vietnamese cinnamon and tripled the quantity. Thank you, Aroostook.
  4. Great muffins. The crystallized ginger really made the muffins. I think raisins would also go well in these and I would double the spices next time.
  5. I really liked these muffins however in my attempt to sub in applesauce for the oil, I ended up with a batch of "stick to the muffin paper cup" version. Nothing like eating some paper with your muffin! I also sub'd in splenda for the white sugar which I don't think made a taste difference at all. I enjoyed the crystallized ginger which I had to use up in addition to my buttermilk. So success all around. Next round, I'll make it as is and forget the applesauce tradeoff and see if that improves the stickiness.


  1. These were unbelievably wonderful. I tweaked the recipe a bit: Used whole wheat pastry flour; used 5 tablespoons of applesauce in place of the margarine; and added half a cup of currants. I made them first as full-sized muffins, and then as mini-muffins; with the changes listed above, the big muffins are just 2 WW points, and the mini-muffins are just 1 point. This may be the only pumpkin muffin recipe I ever use again, it's that good ... the crystallized ginger makes these just scrumptious. Thanks so much for posting this recipe!
  2. These were wonderful! They were very moist, colorful, and flavorful. I doubled the recipe and used all of a 15 oz. can of pumpkin because I substituted some of it and applesauce for most of the butter in the recipe. I also cut back on the cloves and ginger and didn't use crystallized ginger. I froze half of them, but my guess is that those will go quickly too. Superb! I may never use another pumpkin muffin recipe again! Note: I made these a second time using almost as much spice as the recipe called for, and I thought that the cloves especially were too strong and detracted from the taste of the pumpkin. Crystallized ginger is not cheap either.
  3. Awesome muffins! We love pumpkin breads and muffins, but the crystallized ginger took these over-the-top! I substituted real butter for the margarine, skipped sifting (laziness), and must have overfilled a bit because I ended up with 11 muffins. Baking time was about 28 minutes. Thanks for sharing this wonderful recipe!


Zaar...Wow, what a place! I'm one of the old timers of Zaar. I can't count the number of wonderful dishes I cooked in the past few years since joining. Along the way I have had the pleasure of meeting several Zaar chefs. Talk about your fruits and nuts! lol. I have enjoyed meeting them all. Family: What's to say...I have had the same sweet husband forever (Good thing....I'd hate to have to break a new one in...=) and live close to a couple of grown children. (Maybe you've met Smoke Alarm Jr. ..her brown rolls are sooo good!) Therefore, my family gets together often to enjoy each other's company and cooking. My greatest joy is six "little to tallerthanme" kids running around calling me Grammy. They wear me out! lol For the past thirty years I have been a Special Education teacher for grades 9-12 and love it. Took some time off last year to recovery from surgery, chemotherapy and radiation for breast cancer. (Loved the radiation....I keep imagining that we are absolutely napalming the nasty cancer cells tohellandback to keep the little suckers from returning. =) My prognosis is good and now "I'm back in the saddle again". lol. Being a north country "gurl", I am happiest outside...walking, fishing, sitting in front of an outdoor fire or being on water (although in February it's a bit stiff....=0) When indoors I like to read, garden, knit, quilt and paint. During cold Maine weather I like to warm my feet on a very large ( 100 pounds of long legs and huge feet), sweet and furry golden retriever named Kerry (aka KTBRD: Kerry the big red dawg..lol) . In the summer, the dawg and I round up the grandkids, hit the local dairy bar for a Mounds Sundae that is to die for!!!=0) . Then spend a lot of long and lazy summer days at camp . All in all...Boy, Life is good! =)
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