Pumpkin Ginger Muffins or Cupcakes Recipe

Name: Pumpkin Ginger Muffins or Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups whole wheat flour; 1 ½ teaspoons baking soda; 1 teaspoon cinnamon; 1 teaspoon ginger; 1 teaspoon clove; ⅛ teaspoon salt; 1 cup brown sugar (packed); ¾ cup canned pumpkin; 1 cup plain yogurt; 1 teaspoon vanilla; 1 egg; ½ tablespoon canola oil; 2 teaspoons ground ginger; ½ cup chopped walnuts; top with extra walnuts, pumpkin seeds, bananas, etc. and (see my cream cheese and other frosting recipes) or frosting (see my cream cheese and other frosting recipes)

Servings: persons

2 ½ cups whole wheat flour
1 ½ teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon clove
⅛ teaspoon salt
1 cup brown sugar (packed)
¾ cup canned pumpkin
1 cup plain yogurt
1 teaspoon vanilla
1 egg
½ tablespoon canola oil
2 teaspoons ground ginger
½ cup chopped walnuts
top with extra walnuts, pumpkin seeds, bananas, etc. and (see my cream cheese and other frosting recipes) or frosting (see my cream cheese and other frosting recipes)

1
Preheat oven to 350F
2
In a large bowl whisk together flour, cinnamon, baking powder, walnuts and salt.
3
In a separate bowl combine pumpkin, brown sugar, yogourt, vanilla, egg, oil and ginger.
4
Using a mixer combine for about 2 minutes on medium.
5
Pour wet ingredients into dry and stir until just combined.
6
Spray your muffin tins with Pam and then fill cups.
7
Add decoration if using.
8
Bake for 20-30 minutes or until a toothpick comes out clean.
9
Allow to cool on a rack for 10 minutes before removing from the pan.

657

kcal

Calories

Fat

115

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 15 ingredients. The key ingredients include: 2 ½ cups whole wheat flour, 1 ½ teaspoons baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger, and more.

Yes, Pumpkin Ginger Muffins or Cupcakes 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 or Cupcakes

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