Pumpkin Ginger Muffins

Name: Pumpkin Ginger Muffins
Yield: Makes 12 muffins.
Cuisine: Quickbreads, Coffee Cakes
Ingredients: 1-1/2 cups sifted all-purpose flour; 1-3/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 3/4 stick margarine or butter, softened; 1/3 cup granulated sugar; 1/3 cup firmly packed light brown sugar; 1 egg; 1/2 cup canned pumpkin; 1/2 cup milk; 1/2 cup currants (optional)

Rate this Recipe:

Our Pumpkin Ginger Muffins are so flavorful, spiced with ginger, cinnamon, and cloves. If you wish, just bake a few muffins at a time! The frozen batter will keep in the freezer for up to six weeks.

The pumpkin purée can come from a can, or from leftover baked squash (butternut squash, acorn, pumpkin). If you don’t like currants, leave them out. If you’d prefer raisins or walnuts, add them in! This recipe is flexible.

pixabay

Ingredients

1-1/2 cups sifted all-purpose flour

1-3/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3/4 stick margarine or butter, softened

1/3 cup granulated sugar

1/3 cup firmly packed light brown sugar

1 egg

1/2 cup canned pumpkin

1/2 cup milk

1/2 cup currants (optional)

Instructions

In a large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Beat the margarine, granulated sugar, and brown sugar in a medium-size bowl until light and fluffy. Beat in the egg and pumpkin. Add the flour mixture alternately with the milk, blending well. Fold in the currants, if desired.

With an ice-cream scoop, fill paper-lined muffin tins three-fourths full. Place in the freezer until solid. Remove the frozen batter in their paper cups from the muffin tins and seal in reclosable plastic bags or covered plastic containers.

When ready to bake, remove the paper cups from the freezer and place in a muffin tin. Bake in a preheated 350 degree oven until the muffins spring back from the touch, about 30 to 40 minutes.

Yield:

Makes 12 muffins.

Preparation Method

Bake

Course

Breakfast & Brunches

Credit:

The Maine Stay, Kennebunkport, Maine

Source

Country Inn Breakfast Cookbook

More Recipes Like This

One-Bowl Lemon Poppy Seed Muffins

Ginger Bran Muffins

Strawberry Crunch Muffins

Stillmeadow Stuffed French Toast

Lemon-Zucchini Muffins

Old-Fashioned Blueberry Muffins

Lemon Soufflé Pancakes

Apple and Cranberry Puffed Pancake

Buttermilk Pancakes

Lemon Blueberry Muffins

Morning Glory Muffins

Apple Cider Bread or Muffins

Reader Comments

Was wondering what 3/4 stick

Was wondering what 3/4 stick of margarine/butter would equal in cups?

I just made this recipe

I just made this recipe substituting fresh pumpkin and olive oil for the canned pumpkin and butter. They came out light as a feather, melt in your mouth delicious!

I just made this recipe

I just made this recipe substituting fresh pumpkin and olive oil for the canned pumpkin and butter. They came out light as a feather, melt in your mouth delicious!

Pumpkin ginger...loaf???

Can I bake the muffin mix in a loaf pan? At what temperature for how long? This sounds utterly amazing but my family will not eat muffins, however, they love loaves. Thank you. :))

Delicious and Easy Recipe

I made this recipe yesterday (10/18/2021) and not only was it easy to make but delicious! I did not freeze it, though. I baked at 350 for 20 minutes. I recommend this recipe and I almost forgot! It smells SO good while baking, too!

Pumpkin muffins

How can you make them gluten free?

gluten-free pumpkin muffins

Hi, Lynette. You can use a gluten-free flour in place of all-purpose flour if you like.

Not Frozen Cook Temp & Time?

if I don’t want to freeze them, and just want to cook them, what is the oven temperature and baking time?

baking pumpkin muffins

Hi, SkierGuy. You can bake them at 350 degrees for about 25 minutes.

How long does one cook them

How long does one cook them fresh?