Pumpkin Ginger Muffins Recipe

Name: Pumpkin Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
2
Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
3
Beat in the egg and pumpkin.
4
Add the flour mixture alternately with the milk, blending well.
5
Fold in the chopped ginger.
6
Fill paper-lined or greased muffin pans three fourths full.
7
Bake in a preheated 350 degree oven for 25 to 30 minutes.

566

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 14 ingredients. The key ingredients include: 1 1/2 cups sifted all-purpose flour, 1 3/4 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Pumpkin 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 Ginger Muffins

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