Pumpkin Ginger Muffins or Cupcakes
Warm your kitchen with the cozy aroma of Pumpkin Ginger Muffins or Cupcakes, a versatile treat perfect for breakfast, dessert, or any fall-inspired gathering. These moist, spiced delights combine the rich flavor of pumpkin puree with the zing of ground ginger and optional bits of crystallized ginger for a delightful pop of texture. Infused with warm spices like cinnamon and nutmeg, and sweetened with brown and granulated sugars, this recipe strikes the perfect balance of sweet and spiced. Whether served plain for a hearty snack or topped with cream cheese frosting for an indulgent cupcake experience, these easy-to-make treats come together in just 15 minutes of prep time and bake to golden perfection in under 22 minutes. Create these seasonal favorites to showcase the best flavors of autumn!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 0.25 cup crystalized ginger (optional, finely chopped)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly combined.
In a separate medium-sized bowl, whisk the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth and well incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to ensure tender muffins or cupcakes.
If using, fold in the finely chopped crystallized ginger for an extra burst of flavor.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Optionally, top with cream cheese frosting for cupcakes, or serve plain as muffins. Enjoy!
Nutrition Facts
Calories |
3360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3127 mg | 136% | |
| Total Carbohydrate | 537.9 g | 196% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 333.1 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 369 mg | 28% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1120 mg | 24% | |
*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.
