Ingredients for Pumpkin Muffins With Crystallized Ginger
- Pumpkin Puree
- Brown Sugar
- Unsalted Butter
- 2 large eggs
- Apple Cider
- All Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Powdered Ginger
- Nutmeg
- Ground Cloves
- Crystallized Ginger
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How to Make Pumpkin Muffins With Crystallized Ginger
- Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners or grease well.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 cup pumpkin puree until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in ½ cup apple cider.
- Fold in 1 cup crystallized ginger, chopped into small pieces.
- Fill muffin cups about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tins for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
72g
Fat
25g
Carbs
11g
