Save to Pinterest Moist and aromatic muffins packed with pumpkin, warm ginger, and a hint of cinnamon—perfect for autumn mornings or cozy afternoon treats.
I first baked these muffins on a brisk October morning, and their fragrant aroma filled the house with cozy, comforting vibes. They became an instant favorite at our weekend brunch table, and I love how adaptable the recipe is for snacks or parties.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Light brown sugar: 1 cup (200 g), packed
- Ground ginger: 2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Pumpkin purée: 1 1/4 cups (300 g), not pumpkin pie filling
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Milk: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Chopped walnuts or pecans (optional): 1/2 cup (80 g)
- Raisins or chopped crystallized ginger (optional): 1/3 cup (60 g)
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients:
- In a large bowl, whisk together all dry ingredients: flour, brown sugar, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate medium bowl, whisk together pumpkin purée, eggs, oil, milk, and vanilla extract until smooth.
- Combine Mixtures:
- Add wet ingredients to the dry ingredients. Stir gently with a spatula until just combined (do not overmix).
- Fold in Add-Ins:
- Fold in optional nuts or raisins if using.
- Fill Muffin Cups:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest My family loves these muffins warm from the oven, especially with a pat of butter and a mug of chai. They're perfect for sharing on chilly mornings or packing for lunch.
Required Tools
Muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons
Allergen Information
Contains: Wheat (gluten), Eggs, Tree nuts (if using nuts), may contain dairy (milk). Always check ingredient labels for allergens.
Nutritional Information
Per muffin: 220 calories, 9 g fat, 32 g carbohydrates, 3 g protein
Save to Pinterest Enjoy these ginger-spiced pumpkin muffins fresh, or store in an airtight container for up to three days. They freeze beautifully for future snacking!
Answers to Recipe Questions
- → How do I get moist muffins?
Use pumpkin purée and vegetable oil for moisture. Avoid overmixing the batter to keep texture tender.
- → Can I substitute nuts or raisins?
Yes, walnuts, pecans, raisins, or crystallized ginger all work well. Omit or swap as preferred.
- → Is whole wheat flour usable?
You can replace half the flour with whole wheat for extra heartiness without compromising taste.
- → What pairs well with these muffins?
Enjoy with coffee or spiced chai for a warming combination, especially during cooler months.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian. Always check labels for hidden animal products in added items.
- → How long should muffins cool?
Let muffins cool for 5 minutes in the tin, then transfer to a wire rack to finish cooling.