Pumpkin Ginger Muffins
Bake up a batch of cozy, spiced perfection with these Pumpkin Ginger Muffins! Bursting with the warm flavors of cinnamon, ginger, nutmeg, and cloves, these muffins are elevated by the addition of finely chopped crystallized ginger for a delightful zing in every bite. Made with wholesome pumpkin purée, creamy Greek yogurt, and a hint of vanilla, they’re moist, tender, and irresistibly flavorful. Perfect for fall mornings or anytime you crave a comforting treat, these muffins are easy to make in just 40 minutes and yield 12 generously sized servings. Whether enjoyed fresh from the oven or saved for the next day, these pumpkin ginger muffins are guaranteed to add seasonal charm to your table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 1 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cups Brown sugar (packed)
- 1 cups Pumpkin puree
- 0.5 cups Vegetable oil
- 0.5 cups Plain Greek yogurt
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 0.25 cups Crystallized ginger (finely chopped)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In another bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, Greek yogurt, eggs, and vanilla extract. Whisk until the mixture is smooth and well-blended.
Gradually add the wet ingredients to the dry ingredients. Stir until just combined; do not overmix.
Fold in the finely chopped crystallized ginger, ensuring it is evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 2977 mg | 129% | |
| Total Carbohydrate | 583.0 g | 212% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 374.2 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 482 mg | 37% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1271 mg | 27% | |
*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.
