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Pumpkin Ginger Muffins

Photo Credit
pixabay
The Editors
Yield
Makes 12 muffins.
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Preparation Method
Bake
Credit
The Maine Stay, Kennebunkport, Maine
Sources
Country Inn Breakfast Cookbook
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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.

Ingredients
1-1/2 cups sifted all-purpose flour
1-3/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon salt
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, ginger, salt, 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.

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Comments

Angela S (not verified)

2 years 8 months ago

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

1 stick = 8 Tbsp = 1/2 cup

Plus 4 more Tbsp from a 2nd stick of butter - 1/4 cup

So 1/2 + 1/4 = 3/4 cup. 👱‍♀️ I just realized I had figured wrong while replying when I wrote down this recipe.

Hi, Angela. The recipe is written this way because 3/4 stick of butter does not come out to an equivalent cup. It actually equals 0.375 cup.

Devorah Mlotkowski (not verified)

2 years 8 months ago

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!

Shelley (not verified)

2 years 8 months ago

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. :))

Absolutely you can make a loaf out of this recipe. I love doing this as long as there is 1-1/2-cups flour in it.
If flour amount is less, you can double the recipe and use an 8-1/2-inch loaf pan a test for doneness after 25, mins

Laura Clay Ballard (not verified)

2 years 8 months ago

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!

Lynette (not verified)

2 years 8 months ago

How can you make them gluten free?

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

SkierGuy (not verified)

3 years 8 months ago

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