Pumpkin & Ginger Muffin CupCake Recipe
These muffins are a delicious fall treat. If you can’t find fresh pumpkin, then use canned pumpkin.
- 2 2/3 cups all purpose flour
- 1/3 cup packed light brown sugar
- 1 tbsp. baking powder
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
- 1 tsp. ground ginger
- pinch of salt
- 1 lightly beaten egg
- 1/2 cup pureed pumpkin, fresh or canned
- 3/4 cup fat-free milk
- 1/3 cup sunflower oil
- 3 tbsp. chopped candied ginger
- 4 tbsp. pumpkin seeds
Preheat oven to 350 F (175 C). Grease a 12 cup muffin pan. In a medium bowl, combine the dry ingredients with a spoon. In a large bowl, beat the egg, pumpkin, milk, and oil with electric mixer until well combined. Add the flour mixture to the pumpkin mixture, mixing until nearly combined. Fold in the candied ginger, but do not overmix.
Spoon the batter into the prepared tin. Sprinkle each muffin with a few of the pumpkin seeds.
Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the muffins and cool on a rack.
Store in an airtight container for up to 2 days, or freeze for up to 3 months.
makes 1 dozen
Variations
marjoram, pumpkin & feta cheese muffins – Prepare the basic muffin recipe, substituting 2 teaspoons minced fresh marjoram for the nutmeg, ginger, and cloves. Add 1/2 cup (4 oz) crumbled feta to the batter after the flour has been added.
currant, pumpkin & ginger muffins – Prepare the basic muffin recipe, folding in 1/2 cup (3 1/2 oz) currants along with the candied ginger.
pumpkin, ginger, chili & cilantro muffins – Prepare the basic muffin recipe, adding 1 tablespoon fresh minced chili and 1 tablespoon roughly chopped fresh cilantro.
