Ingredients for Pumpkin Muffins With Ginger And Spice
- Nonstick Cooking Spray
- Unsalted Butter
- Brown Sugar
- 2 large eggs
- Canned Pumpkin Puree
- Gingerroot
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Black Pepper
- Ground Cinnamon
- Ground Nutmeg
- Ground Allspice
- Low Fat Buttermilk
- ¼ cup crystallized ginger
- Walnuts
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How to Make Pumpkin Muffins With Ginger And Spice
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the tin.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy (about 3 minutes with an electric mixer).
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, and ½ teaspoon ground allspice.
- In a medium bowl, combine 1 (15 ounce) can pumpkin puree, 2 tablespoons grated fresh ginger, and 1 cup buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in ½ cup chopped walnuts or pecans (optional) and ¼ cup crystallized ginger.
- Fill the prepared muffin cups about ¾ full.
- Bake for 25-30 minutes, or until a wooden skewer 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.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
39g
Fat
14g
Carbs
6g
