Pumpkin Ginger Mini Muffins
Warm, spiced, and delightfully bite-sized, these Pumpkin Ginger Mini Muffins are the perfect treat for autumn mornings or festive gatherings. Packed with fall flavors from pumpkin puree, cinnamon, ground ginger, and a touch of nutmeg, these tender muffins offer a cozy, seasonal aroma with every bite. What sets them apart is the addition of finely chopped crystallized ginger, lending a zesty warmth and chewy texture that elevates the flavor profile. Ready in just under 30 minutes, these mini muffins are easy to whip up and are perfectly portioned for snacking or sharing. Whether you’re serving them with a cup of coffee or adding them to your holiday table, these moist and flavorful muffins are sure to be a hit.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup crystallized ginger, chopped finely
Instructions
Preheat your oven to 350°F (175°C). Line a mini muffin tin with mini cupcake liners or lightly spray it with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, light brown sugar, and vegetable oil. Mix until smooth and well-blended.
Add the eggs and vanilla extract to the wet mixture. Beat until fully incorporated.
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to overmix, as this could make the muffins dense.
Fold in the chopped crystallized ginger to distribute evenly throughout the batter.
Using a small cookie scoop or spoon, fill the mini muffin cups about 3/4 full with the batter.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Serve and enjoy your perfectly spiced Pumpkin Ginger Mini Muffins!
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1852 mg | 81% | |
| Total Carbohydrate | 416.1 g | 151% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 253.0 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
