Save Moist, warmly spiced pumpkin muffins featuring bursts of sweet, chewy candied ginger for an irresistible autumn treat.
I first tried these pumpkin muffins with candied ginger on a crisp October morning and was instantly hooked by their tender crumb and aromatic spices. They quickly became a family favorite, especially when shared fresh from the oven.
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 (packed): 1/2 cup (110 g)
- 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 (finely chopped): 1/2 cup (80 g)
Instructions
- Prep Muffin Tin:
- 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 after each. Stir in pumpkin purée, milk, and vanilla extract until combined.
- Combine & Fold:
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add Ginger:
- Fold in chopped candied ginger.
- Fill Tin:
- 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:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save Last Thanksgiving, my cousin and I baked a double batch to send home with Grandma, and she called the next morning to ask for the recipe because everyone enjoyed them so much.
Required Tools
You will need a 12-cup muffin tin, paper liners or nonstick spray, mixing bowls, a whisk, a spatula, measuring cups and spoons, and a wire rack for cooling.
Allergen Information
Contains eggs and wheat (gluten). May contain milk if using dairy milk. Candied ginger may be processed in facilities handling nuts—check packaging if allergies are a concern.
Nutritional Information (per muffin)
Calories: 235. Total Fat: 8 g. Carbohydrates: 39 g. Protein: 3 g.
Save Enjoy these pumpkin muffins warm with a pat of salted butter, or pack them for a cozy afternoon snack. You will love the chewy bites of ginger in every mouthful!
Recipe Guide
- → Which spices create the signature flavor?
Cinnamon, ginger, nutmeg, and cloves combine for a warm, fragrant taste that complements pumpkin.
- → Can I use fresh ginger instead of candied ginger?
Fresh ginger adds bite, but lacks sweetness and chewiness. Candied ginger brings unique texture and flavor bursts.
- → How do I prevent muffins from becoming dry?
Do not overmix the batter and ensure measurement accuracy; pumpkin purée and oil keep muffins moist.
- → Are there suitable flour alternatives?
Whole wheat flour can substitute half the all-purpose flour, providing a nuttier flavor while retaining texture.
- → What tools do I need for baking?
You'll need a muffin tin, paper liners or nonstick spray, mixing bowls, whisk, spatula, measuring cups, and wire rack.
- → Is this muffin vegetarian friendly?
Yes, these muffins contain no meat and are suitable for a vegetarian diet.