Pumpkin Ginger Muffins Or Cupcakes Recipe

Name: Pumpkin Ginger Muffins Or Cupcakes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 2 cups all-purpose flour; Baking Soda; 1 tablespoon ground cinnamon; 1 tablespoon ground ginger; Clove; 1/2 teaspoon salt; 3/4 cup packed brown sugar; 1 (15 ounce) can pumpkin puree; 1 cup plain yogurt; 1 teaspoon vanilla extract; 1 large egg; 1/2 cup vegetable oil; 1 tablespoon ground ginger; 1/2 cup chopped walnuts; 1 teaspoon baking powder

Spice up your autumn with these irresistible Pumpkin Ginger Muffins or Cupcakes! Made with wholesome wheat flour (or white, if you prefer!), these muffins boast a delightful blend of warm pumpkin, spicy ginger, and a hint of cinnamon. Customize the spice level to your liking – we love a generous 1 tablespoon each of ginger and cinnamon for a truly festive flavor. For an extra touch of holiday magic, add allspice or other warming spices. Elevate these treats with a creamy cream cheese frosting (recipe available on our site!) – add a sprinkle of cinnamon or ginger to the icing for an extra kick! Perfect as a snack, quick breakfast, or even frozen for later, these muffins are incredibly versatile. Try baking them in mini muffin tins for adorable bite-sized portions or experiment with a loaf cake variation for a stunning dessert. Get ready for a flavor explosion!

Prep Time 20 mins

Cook Time 50 mins

Calories 218.3 kcal

Protein 11g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Ginger Muffins Or Cupcakes

2 cups all-purpose flour
Baking Soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
Clove
1/2 teaspoon salt
3/4 cup packed brown sugar
1 (15 ounce) can pumpkin puree
1 cup plain yogurt
1 teaspoon vanilla extract
1 large egg
1/2 cup vegetable oil
1 tablespoon ground ginger
1/2 cup chopped walnuts
1 teaspoon baking powder

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How to Make Pumpkin Ginger Muffins Or Cupcakes

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 wheat flour (or white flour), 1 tablespoon ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 cup chopped walnuts.
In a separate bowl, combine 1 (15 ounce) can pumpkin puree, 3/4 cup packed brown sugar, 1 cup plain yogurt (vanilla yogurt recommended), 1 teaspoon vanilla extract, 1 large egg, 1/2 cup vegetable oil, and 1 tablespoon ground ginger.
Using a hand mixer or stand mixer, beat the wet ingredients together for 2 minutes on medium speed until well combined.
Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fill the prepared muffin cups about 2/3 full.
Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Frost with cream cheese frosting (recipe found on our website!) and enjoy!