Pumpkin ginger muffins recipe
Pumpkin Ginger Muffins recipeThis article was published by: Matthew
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Recipe introLooking for a delightful fall treat? Look no further than this delicious Pumpkin Ginger Muffins recipe. Combining the warm flavors of pumpkin and ginger, these muffins are the perfect blend of sweet and spicy. With a moist and fluffy texture, they are sure to satisfy your cravings. Whether you enjoy them for breakfast or as an afternoon snack, these muffins are a must-try for any pumpkin lover. So grab your apron and get ready to bake up a batch of these irresistible treats!
Keywords: Pumpkin, Ginger, Muffins, Recipe, Fall
Pumpkin ginger muffins recipe details
- 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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