Ingredients for Pumpkin Ginger Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted margarine
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 (15 ounce) can pumpkin puree
- cups buttermilk
- 1 1/2 cups chopped crystallized ginger
- 1 cup milk
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How to Make Pumpkin Ginger Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon salt, and 1 cup chopped crystallized ginger.
- In a separate medium bowl, cream together ½ cup (1 stick) unsalted margarine, ¾ cup granulated sugar, and ½ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg, then stir in 1 (15 ounce) can pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the remaining ½ cup chopped crystallized ginger.
- Fill muffin cups ¾ full.
- Bake for 25-30 minutes, or until a wooden skewer 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
13 g
Sugar
49g
Fat
7g
Carbs
8g
