Pin it Tender bakery-style muffins infused with pumpkin warming ginger and a hint of spice sweetened with pure maple syrup. Perfect for breakfast or a cozy snack.
I first made these muffins for a chilly weekend brunch with friends and they instantly disappeared from the basket. The touch of crystallized ginger adds a special pop of flavor that always gets smiles in my home.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground ginger: 1 tsp
- Ground cinnamon: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves: 1/4 tsp
- Cayenne pepper (optional): 1/4 tsp for extra spice
- Canned pumpkin purée: 1 cup (240 g) (not pumpkin pie filling)
- Pure maple syrup: 1/2 cup (120 ml)
- Buttermilk: 1/3 cup (80 ml) (or whole milk with 1 tsp lemon juice)
- Unsalted butter: 1/3 cup (75 g) melted and cooled
- Egg: 1 large
- Vanilla extract: 1 tsp
- Crystallized ginger: 2 tbsp finely chopped
- Maple syrup: 2 tbsp (optional topping)
- Chopped pecans or walnuts: 2 tbsp (optional topping)
Instructions
- Prepare oven:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a large bowl whisk together flour baking powder baking soda salt ground ginger cinnamon nutmeg cloves and cayenne pepper.
- Mix wet ingredients:
- In a separate medium bowl whisk pumpkin purée maple syrup buttermilk melted butter egg and vanilla until smooth.
- Combine and fold:
- Pour wet ingredients into dry ingredients. Add crystallized ginger. Fold gently with a spatula until just combined; do not overmix.
- Fill muffin tin:
- Divide batter evenly among muffin cups (they will be quite full).
- Add toppings:
- If using drizzle each muffin with a little maple syrup and sprinkle with nuts before baking.
- Bake:
- Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool:
- Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
Pin it Whenever we make a batch for Sunday breakfast the kitchen fills with sweet autumn scents and my family gathers early just to nab the first warm muffin.
Required Tools
12-cup muffin tin mixing bowls whisk spatula measuring cups and spoons
Allergen Information
Contains wheat (gluten) dairy (buttermilk butter) egg tree nuts (if using pecans or walnuts). Always check labels for cross-contamination.
Nutritional Information (per muffin)
Calories 180 Total Fat 6 g Carbohydrates 30 g Protein 3 g
Pin it Share these muffins with loved ones for a delicious start to your day or a cozy seasonal snack you will crave all year.
Recipe FAQs
- → What gives these muffins their spicy kick?
Ground ginger and a touch of cayenne pepper provide a gentle heat and warming flavor, balanced by sweet maple syrup.
- → Can I substitute buttermilk in the batter?
Yes, use whole milk mixed with a teaspoon of lemon juice for a quick alternative, or opt for plain yogurt if preferred.
- → How do I know when the muffins are done?
Insert a toothpick in the center; if it comes out clean or with just a few crumbs, they're ready to come out of the oven.
- → Is fresh ginger a good swap for crystallized ginger?
Fresh grated ginger offers a sharper bite and extra fragrance, making it a great substitute for more pronounced ginger flavor.
- → Which nuts pair best as a topping?
Pecans and walnuts both add rich texture and flavor, complementing the spiced pumpkin base beautifully.
- → Can these muffins be made nut-free?
Simply omit the nuts from the topping or swap for seeds such as pumpkin or sunflower for a nut-free option.