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Pumpkin ginger muffins 1

Pumpkin Ginger Muffins

These pumpkin ginger muffins combine warming spices with nutritious ingredients for the perfect fall treat. The addition of ginger creates a complex flavor profile that's both unexpected and delightful, making them ideal for breakfast or a satisfying afternoon snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Autumn, Fall
Servings 12 muffins
Calories 225 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Wire Rack

Ingredients
  

Dry Ingredients

  • 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tbsp fresh ginger finely grated (or 2 teaspoons ground ginger)
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ⅛ tsp ground cardamom optional but adds wonderful depth

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • ½ cup vegetable oil or melted coconut oil for a tropical undertone
  • 2 large eggs room temperature
  • ¾ cup granulated sugar can reduce to ½ cup for less sweetness
  • ¼ cup brown sugar packed
  • ¼ cup crystallized ginger finely chopped, optional for extra ginger flavor and texture
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or give them a light spray with cooking oil. If your eggs are cold, place them in warm water for 5 minutes to bring to room temperature.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ground ginger, nutmeg, cloves, and cardamom if using.
  • In a large bowl, whisk together the pumpkin puree, oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and well combined. If using fresh grated ginger, add it here.
  • Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Stop when you no longer see dry flour. If using crystallized ginger, fold it in now.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. For bakery-style muffins, sprinkle a pinch of turbinado sugar on top of each muffin before baking.
  • Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. The tops should spring back when lightly pressed.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins taste even better after the flavors have had time to meld, making them perfect for make-ahead breakfasts or snacks.
For healthier alternatives, try these swaps:
  • Replace half the all-purpose flour with whole wheat flour for more fiber
  • Substitute coconut sugar for granulated sugar
  • Use applesauce for half the oil to reduce fat content
  • Add 2 tablespoons of ground flaxseed for omega-3 fatty acids
To store: Keep at room temperature in an airtight container for up to 3 days, refrigerate for 5-7 days, or freeze for up to 3 months.

Nutrition

Calories: 225kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 1.5gFiber: 1.5gSugar: 18gVitamin A: 50IUIron: 8mg
Keyword Pumpkin, Ginger, Muffins, Fall Baking, Autumn Recipe, Pumpkin Spice
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