Pumpkin Muffins with Crystallized Ginger
Warm up your kitchen with these irresistible Pumpkin Muffins with Crystallized Ginger, a perfect fusion of autumnal flavors and a delightful hint of spice. These moist and tender muffins combine aromatic cinnamon, nutmeg, and cloves with earthy pumpkin puree for a truly comforting treat. The addition of finely chopped crystallized ginger adds a zingy, sweet-spicy twist, setting these muffins apart from the ordinary. Easy to make in just 35 minutes, this recipe is ideal for breakfast, brunch, or a cozy snack anytime. Serve them with a pat of butter or enjoy them straight from the oven for a treat that captures the essence of fall in every bite. Perfect for pumpkin lovers and those looking for creative baking ideas, these muffins are sure to be your go-to seasonal favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 cup Canned pumpkin puree
- 0.5 cup Vegetable oil
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Crystallized ginger, finely chopped
- 0.25 cup Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until the mixture is smooth and well combined.
Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix to ensure your muffins remain tender.
Fold in the chopped crystallized ginger, ensuring it is evenly distributed throughout the batter.
Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-22 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 before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are delicious on their own or served with a dollop of whipped cream or spread of butter.
Nutrition Facts
Calories |
3554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 585.9 g | 213% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 379.2 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 416 mg | 32% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1130 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.
