Ginger Pumpkin Muffins Recipe

Spice up your autumn baking with these irresistible Ginger Pumpkin Muffins! Bursting with the warm flavors of pumpkin and the delightful crunch of crystallized ginger, these muffins are surprisingly light and not overly sweet. Perfect for breakfast, brunch, or a delightful afternoon treat. Get ready for a taste sensation!

Prep Time 15 mins
Cook Time 30 mins
Calories 134.3 kcal
Protein 4g
Rating 4.9 (7 Reviews)
Ginger Pumpkin Muffins 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ginger Pumpkin Muffins

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How to Make Ginger Pumpkin Muffins

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
  2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ½ teaspoon salt.
  3. In a large bowl, cream together ½ cup (1 stick) unsalted butter and ¾ cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 cup pumpkin puree.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in ½ cup crystallized ginger, chopped (reserve some for topping if desired).
  6. Fill muffin cups ¾ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

35g

Fat

14g

Carbs

6g