Pumpkin ginger muffins
Pumpkin Ginger Muffins recipe
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Recipe intro
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
- 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)
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.
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