Ginger Pumpkin Muffins Recipe

Name: Ginger Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ½ tablespoons minced crystallized ginger; ½ cup dried currants or ½ cup raisins; 2 tablespoons brandy; 2 cups unbleached all-purpose flour, sifted; 1 tablespoon ground ginger; 2 teaspoons pumpkin pie spice; 1 ½ teaspoons baking soda; ¼ teaspoon salt; ¾ cup cooked pumpkin puree, plus; 2 tablespoons cooked pumpkin puree; ½ cup low-fat buttermilk, plus; 2 tablespoons low-fat buttermilk; 1 teaspoon vanilla extract; 2 large egg whites; 1 large egg; ¾ cup packed golden brown sugar, plus; 3 tablespoons packed golden brown sugar; ½ cup unsulphured molasses (light); ¼ cup vegetable oil

Servings: persons

5 ½ tablespoons minced crystallized ginger
½ cup dried currants or ½ cup raisins
2 tablespoons brandy
2 cups unbleached all-purpose flour, sifted
1 tablespoon ground ginger
2 teaspoons pumpkin pie spice
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup cooked pumpkin puree, plus
2 tablespoons cooked pumpkin puree
½ cup low-fat buttermilk, plus
2 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1 large egg
¾ cup packed golden brown sugar, plus
3 tablespoons packed golden brown sugar
½ cup unsulphured molasses (light)
¼ cup vegetable oil

1
Preheat oven to 375F Line sixteen 1/3-cup muffin cups with paper liners.
2
Mix 2 1/2 tablespoons crystallized ginger, currants and brandy in small bowl.
3
Sift flour, ground ginger, pumpkin pie spice, baking soda and salt into medium bowl.
4
Whisk pumpkin puree, buttermilk and vanilla in another bowl.
5
Using electric mixer, beat egg whites and egg in large bowl until foamy.
6
Add 3/4 cup plus 2 tablespoons brown sugar; beat until light, about 2 minutes.
7
Beat in molasses and oil.
8
Beat in dry ingredients alternately with pumpkin mixture in 3 additions each.
9
Stir in currant mixture.
10
Divide batter among prepared muffin cups.
11
Mix 3 tablespoons crystallized ginger and 1 tablespoon brown sugar in small bowl.
12
Sprinkle evenly over muffins.
13
Bake muffins until tester inserted into center comes out clean, about 25 minutes.
14
Cool on rack.

934

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 ½ tablespoons minced crystallized ginger, ½ cup dried currants or ½ cup raisins, 2 tablespoons brandy, 2 cups unbleached all-purpose flour, sifted, and more.

Yes, Ginger Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger Pumpkin Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions