Save Moist and aromatic muffins packed with pumpkin, warm ginger, and a hint of cinnamon—perfect for autumn mornings or cozy afternoon treats.
I first made these ginger-spiced pumpkin muffins on a chilly weekend when I craved something comforting and homemade. Their spicy aroma instantly filled the kitchen and signaled the start of cozy season.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Light brown sugar, packed: 1 cup (200 g)
- Ground ginger: 2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Pumpkin purée (not pumpkin pie filling): 1 1/4 cups (300 g)
- Large eggs: 2
- Vegetable oil: 1/2 cup (120 ml)
- Milk: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Chopped walnuts or pecans (optional): 1/2 cup (80 g)
- Raisins or chopped crystallized ginger (optional): 1/3 cup (60 g)
Instructions
- Prepare muffin tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients:
- In a large bowl, whisk together all dry ingredients: flour, brown sugar, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In a separate medium bowl, whisk together pumpkin purée, eggs, oil, milk, and vanilla extract until smooth.
- Combine batter:
- Add wet ingredients to the dry ingredients. Stir gently with a spatula until just combined (do not overmix).
- Add mix-ins:
- Fold in optional nuts or raisins if using.
- Portion batter:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Save Whenever family visits in October, I bake a batch for breakfast and everyone gathers in the kitchen, reaching for seconds before the coffee is even ready.
Serving Suggestions
Enjoy these muffins warm, split and spread with creamy butter, or pair them with a steaming cup of chai for an autumnal treat.
Nutritional Information
Each muffin contains about 220 calories, 9 g fat, 32 g carbohydrates, and 3 g protein, making them a satisfying snack or breakfast option.
Ingredient Swaps
Try swapping half the flour for whole wheat or use chopped crystallized ginger instead of raisins for more zing.
Save These muffins disappear quickly! Store any leftovers in an airtight container for up to three days or freeze for autumn treats all season long.
Recipe FAQ
- → Can I use fresh pumpkin instead of canned purée?
Yes, cooked and mashed fresh pumpkin can replace canned purée. Ensure it is smooth and well-drained.
- → How do I keep the muffins moist?
Pumpkin purée, oil, and eggs help retain moisture. Avoid overmixing for the best texture.
- → Can I substitute whole wheat flour?
Absolutely! Replace half the all-purpose flour with whole wheat for a heartier muffin.
- → Are nuts or raisins necessary?
No, both are optional. Add for extra crunch and flavor or omit for classic soft muffins.
- → What spices complement pumpkin best?
Ginger, cinnamon, nutmeg, and cloves work well together to enhance pumpkin's natural taste.
- → How do I store leftover muffins?
Store in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.