Pumpkin Muffins With Crystallized Ginger Recipe

Name: Pumpkin Muffins With Crystallized Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces pumpkin puree; 2 cups brown sugar; 1 cup unsalted butter, melted; 4 large eggs; 1/2 cup apple cider; 3 1/2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon salt; 4 teaspoons cinnamon; 4 teaspoons powdered ginger; 1 teaspoon nutmeg; 1/2 teaspoon ground cloves; 1/2 cup crystallized ginger, finely chopped

Servings: persons

15 ounces pumpkin puree
2 cups brown sugar
1 cup unsalted butter, melted
4 large eggs
1/2 cup apple cider
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons cinnamon
4 teaspoons powdered ginger
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup crystallized ginger, finely chopped

1
Preheat oven to 350 degrees.
2
grease two 12-cup muffin tins.
3
Mix toigether pumpkin, sugar and butter.
4
Add eggs and whisk until smooth.
5
Stir in cider.
6
Sift dry ingredients together and slowly add to liquid mixture.
7
stir until thoroughly mixed.
8
Fold in ginger spoon or pipe into muffin cups.
9
Bake until golden- about 20 minutes.

1408

kcal

Calories

Fat

205

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: 15 ounces pumpkin puree, 2 cups brown sugar, 1 cup unsalted butter, melted, 4 large eggs, and more.

Yes, Pumpkin Muffins With Crystallized Ginger 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 Muffins With Crystallized Ginger

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