Save to Pinterest Moist, warmly spiced pumpkin muffins featuring bursts of sweet, chewy candied ginger for an irresistible autumn treat.
I first baked these spicy pumpkin muffins on a chilly October weekend. The aroma of cinnamon and ginger filled my kitchen and they quickly became a family favorite each fall.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground ginger: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Granulated sugar: 1 cup (200 g)
- Light brown sugar: 1/2 cup (110 g) packed
- Vegetable oil: 1/2 cup (120 ml)
- Eggs: 2 large
- Pumpkin purée: 1 cup (240 g)
- Whole milk: 1/4 cup (60 ml)
- Vanilla extract: 1 teaspoon
- Candied ginger: 1/2 cup (80 g) finely chopped
Instructions
- Preheat & prepare pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves.
- Mix wet ingredients:
- In a large bowl, whisk both sugars with oil until smooth. Add eggs one at a time whisking well. Stir in pumpkin purée, milk, and vanilla extract until combined.
- Combine & fold:
- Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Add ginger:
- Fold in chopped candied ginger.
- Divide batter:
- Divide batter evenly among muffin cups filling each about 3/4 full.
- Bake:
- Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool & serve:
- Let muffins cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Save to Pinterest These muffins make weekend mornings extra special. My kids love helping sprinkle raw sugar on top before baking for a sweet crunchy finish.
Required Tools
12-cup muffin tin mixing bowls whisk spatula measuring cups and spoons wire rack paper liners or nonstick spray
Nutritional Information
Per muffin: 235 calories 8 g fat 39 g carbohydrates 3 g protein
Flavor Variations
Try adding 1/2 cup of chopped walnuts or pecans for extra texture substitute whole wheat flour for part of the all-purpose for a heartier flavor
Save to Pinterest Enjoy warm soft muffins with a pat of salted butter for a cozy autumn treat.
Common Recipe Questions
- → How do I ensure muffins stay moist?
Use pumpkin purée and oil for a soft, tender crumb. Avoid overmixing to maintain moisture.
- → Can I use fresh ginger instead of candied?
Fresh ginger provides heat but not sweetness. Candied ginger offers unique texture and flavor bursts.
- → What flour substitutions work well?
Replace up to half the all-purpose flour with whole wheat for nuttiness and added fiber.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian friendly. Just confirm milk and candied ginger sources if needed.
- → How can I add crunch or texture?
Sprinkle raw sugar on top before baking, or mix in chopped walnuts or pecans with the batter.
- → Can these be made dairy-free?
Swap whole milk with dairy-free alternatives, such as almond or oat milk, for a dairy-free version.