Ingredients
-
-
1/4
-
1/2
-
1
-
1/2
-
1
-
1
-
1/4
-
1
-
1/4
-
-
-
-
-
Directions
Pumpkin Muffins With Ginger and Spice!,Fall is a great time to start up those ovens and bake these muffins! Nice warming comfort food!,Great muffins! Moist with lots of ginger flavor that pairs very nicely with pumpkin. Made as directed and wouldn’t change a thing. Thanks for sharing the recipe!,I didn’t have fresh gingerroot so used ground ginger and I didn’t have crystallized ginger, so I left that out. But this was still good little muffin. In place of chopped nuts on the top, I sprinkled some dry oats. A good, tasty recipe.
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Steps
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1
Done
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Preheat the Oven to 350f and Spray 12 Muffin Tins With Nonstick Spray. |
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2
Done
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Place the Butter in a Mixing Bowl and Beat at High Speed With an Electric Mixer For 30 Seconds. Gradually Add the Sugar and Continue to Beat Until the Mixture Is Very Fluffy. |
|
3
Done
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Add the Egg and Mix on Low Speed to Combine. Add the Pumpkin Puree and Grated Ginger Root and Mix Again. |
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4
Done
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Sift the Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Nutmeg and Allspice Together. |
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5
Done
|
Fold in Half of the Flour Mixture. Stir in the Buttermilk. Fold in the Remaining Flour Mixture and the Crystallized Ginger. the Batter Should Be Smooth, but Be Careful to not Overmix. |
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6
Done
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Fill the Prepared Tins Halfway With the Batter. Top With Chopped Nuts. |
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7
Done
|
Bake Until the Muffins Are Golden Brown and a Toothpick Inserted Into the Center of a Muffin Comes Out Clean, About 25 Minutes. |
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8
Done
|
Transfer the Muffin Tins to a Wire Rack and Cool For 10 Minutes Before Removing the Muffins. |
