Pumpkin ginger muffins

Pumpkin Ginger Muffins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
These Pumpkin Ginger Muffins are a delightful treat that perfectly capture the flavors of fall. Made with a combination of pumpkin puree and warm spices like ginger, cinnamon, and nutmeg, these muffins are incredibly moist and flavorful. With a hint of sweetness and a touch of spice, they are perfect for breakfast or as an afternoon snack. The recipe is simple to follow, and the muffins can be enjoyed by the whole family.

Keywords: Pumpkin, Ginger, Muffins, Fall, Spices.

Pumpkin ginger muffins details

Pumpkin ginger muffins, recipe Rating: 4.5
Number of votes:101

Ingredients:

1-1/2 cups sifted all-purpose flour

1-3/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

6 Tablespoons margarine, softened

1/3 cup granulated sugar

1/3 cup firmly packed light brown sugar

1 egg

2/3 cup canned pumpkin

1/2 cup buttermilk

1/2 cup finely chopped crystallized ginger (non-sulphured)

Instructions:

In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy. Beat in the egg and pumpkin. Add the flour mixture alternately with the milk, blending well. Fold in the chopped ginger.

Fill paper-lined or greased muffin pans 3/4 full. Bake in a preheated 350-degree oven for 25 to 30 minutes or until the muffins spring back to the touch.