Pumpkin and Ginger Muffins Recipe

Name: Pumpkin and Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ⅔ cups all-purpose flour; ⅓ cup packed light brown sugar; 1 tablespoon baking powder; ½ teaspoon nutmeg; ½ teaspoon ground cloves; 1 teaspoon ground ginger; salt, a pinch; 1 lightly beaten egg; ½ cup pumpkin puree; ¾ cup nonfat milk; ⅓ cup sunflower oil; 3 tablespoons chopped candied ginger; 4 tablespoons pumpkin seeds

Servings: persons

2 ⅔ cups all-purpose flour
⅓ cup packed light brown sugar
1 tablespoon baking powder
½ teaspoon nutmeg
½ teaspoon ground cloves
1 teaspoon ground ginger
salt, a pinch
1 lightly beaten egg
½ cup pumpkin puree
¾ cup nonfat milk
⅓ cup sunflower oil
3 tablespoons chopped candied ginger
4 tablespoons pumpkin seeds

1
Preheat oven to 350; grease 12 muffin cup pan.
2
In a bowl, combine the dry ingredients.
3
In another bowl, beat the egg, pumpkin, milk, and oil with an electric mixer until well combined.
4
Add the flour mixture to the pumpkin mixture, mixing until nearly combined; fold in the candied ginger, but do not overmix.
5
Spoon batter into prepared pan; sprinkle each muffin with a few pumpkin seeds.
6
Bake for 20 minutes; remove pan from oven, cool for 5 minutes.
7
Then remove muffins from pan and cool on a rack.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 ⅔ cups all-purpose flour, ⅓ cup packed light brown sugar, 1 tablespoon baking powder, ½ teaspoon nutmeg, and more.

Yes, Pumpkin and Ginger 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.

Pumpkin and Ginger Muffins

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