Pin Moist, warmly spiced pumpkin muffins featuring bursts of sweet, chewy candied ginger for an irresistible autumn treat.
Every year, I look forward to baking these pumpkin muffins as the weather cools. The addition of candied ginger gives them a special twist everyone loves.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground ginger: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Granulated sugar: 1 cup (200 g)
- Light brown sugar: 1/2 cup (110 g), packed
- Vegetable oil: 1/2 cup (120 ml)
- Eggs: 2 large
- Pumpkin purée: 1 cup (240 g)
- Whole milk: 1/4 cup (60 ml)
- Vanilla extract: 1 teaspoon
- Candied ginger: 1/2 cup (80 g), finely chopped
Instructions
- Prep Muffin Tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves.
- Mix Wet Ingredients:
- In a large bowl, whisk both sugars with oil until smooth. Add eggs one at a time, whisking well after each. Stir in pumpkin purée, milk, and vanilla extract until combined.
- Combine and Fold:
- Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
- Add Candied Ginger:
- Fold in chopped candied ginger.
- Fill Muffin Cups:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pin My kids love helping sprinkle raw sugar on top before baking. These muffins always remind us of cozy family mornings in fall.
Required Tools
12-cup muffin tin, paper liners or nonstick spray, mixing bowls, whisk, spatula, measuring cups and spoons, wire rack
Allergen Information
Eggs and wheat (gluten) are included. Milk is present if using dairy milk. Candied ginger might be processed with nuts; check packaging for allergy info.
Nutritional Information
Each muffin (approximate): Calories 235, Total Fat 8 g, Carbohydrates 39 g, Protein 3 g
Pin Savor these muffins warm with a pat of salted butter. They store well and are delicious for breakfast or a snack!
Recipe FAQ
- → Can I use fresh ginger instead of candied ginger?
Fresh ginger provides heat but lacks the sweetness and chewy texture of candied ginger, so results may vary.
- → Is pumpkin purée interchangeable with sweet potato purée?
Yes, sweet potato purée can be substituted for pumpkin, yielding a different but delicious flavor profile.
- → How do I store leftover muffins for freshness?
Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer keeping.
- → Can I make these muffins gluten-free?
Use a gluten-free flour blend in place of all-purpose flour, but expect a slightly different texture.
- → What are some nut options for add-ins?
Chopped walnuts and pecans both add texture and complement the spice and pumpkin flavors nicely.
- → Is it possible to reduce the sugar amount?
You may reduce sugar slightly, but this could affect moisture and sweetness; try decreasing by 1/4 cup at first.