Ingredients for Ginger Pumpkin Muffins
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How to Make Ginger Pumpkin Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
- 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.
- 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.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup crystallized ginger, chopped (reserve some for topping if desired).
- Fill muffin cups ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 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