Pumpkin Ginger Nut Muffins
These Pumpkin Ginger Nut Muffins are the ultimate fall-inspired treat, blending the earthy sweetness of pumpkin with the warming spices of cinnamon, ginger, and nutmeg. Packed with texture and flavor, each bite combines tender, moist crumb with the crunch of chopped pecans or walnuts and the zing of crystallized ginger. Perfectly balanced and lightly sweetened with a mix of granulated and brown sugars, these muffins are as comforting as they are indulgent. Easy to make in just under 40 minutes, they’re a delightful breakfast, snack, or dessert option that’s sure to fill your kitchen with cozy autumnal aromas. Whether served warm or at room temperature, these spiced muffins are a crowd-pleaser and can be stored for days of enjoyment.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cups canned pumpkin puree
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 0.5 cups vegetable oil
- 0.25 cups milk
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.75 cups chopped pecans or walnuts
- 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 with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly combined.
In another medium-sized bowl, stir together the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, milk, eggs, and vanilla extract until smooth and well blended.
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a rubber spatula or wooden spoon. Be careful not to overmix; stir just until no dry streaks remain.
Fold in the chopped pecans or walnuts and the crystallized ginger until evenly distributed in the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 525.5 g | 191% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 310.4 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 450 mg | 35% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1504 mg | 32% | |
*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.
