Are you tired of pumpkin recipes yet? Ok good, me either! I believe I am over ten cans of pumpkin and counting this fall; it is so much fun experimenting with different pumpkin recipe combinations. This season definitely showcases my favorite foods: butternut squash, pumpkin, warming spices, apples, soups, stews, hot tea…yum! I have been more motivated than ever to get into the kitchen and have some fun; so many fall recipes to share and so little time!
This morning my husband and I visited the local cider mill for some pumpkin spice donuts. They were DIVINE! It is amazing that anyone can stop at just one; luckily for the rest of us they sell bags of 6. ; ) Pumpkin baked goods are my absolute favorite fall treat; pumpkin pie, muffins, cookies, bread pudding. I’m pretty sure if there is pumpkin in the ingredient list, I will love it!
This pumpkin muffin recipe is inspired by my love of pumpkin pie spice. Every brand has its own proportions of cinnamon, ginger, cloves, and nutmeg. The variety I like is heavy on the ginger which is one of the reasons I go back to it year after year. Ginger’s unique sweet/spicy flavor makes it one of my go-to flavors for both sweet and savory dishes. Crystallized ginger is the secret ingredient to intensifying the ginger flavor, while adding some much needed texture, to soft pumpkin muffins. Crystallized ginger is a candy-like form of ginger; a soft, chewy inside with a crust of coarse granulated sugar. You can eat it on its own, but I think it’s perfect for chopping up and adding to muffins or ginger cookies. A little goes a long way when using crystallized ginger; it is very delicious but very potent. A quarter to a third of a cup is all you need. I reinforce the sweet, sugary crust by sprinkling the muffins with a tiny bit of granulated sugar before baking.
The muffins are not overly sweet, just perfectly so. You can taste the spiciness from the chopped ginger and the warmth from the spices. Pumpkin is the perfect healthy baking ingredient; it provides a lot of moisture to the muffins so less oil is needed (bonus!). Pumpkin muffins with crystallized ginger are a deliciously spicy fall treat!
- 1 c. packed brown sugar
- 2 eggs
- 2 tbsp. pure maple syrup
- 1 1/2 c. pumpkin puree
- 2 tsp. pumpkin pie spice
- 1/4 c. canola oil (or melted coconut oil)
- 2 tsp. vanilla extract
- 2 c. all-purpose flour (can substitute 1/2 for white whole wheat flour)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/3 c. crystallized ginger, chopped
- granulated sugar, for sprinkling (optional)
Preheat the oven to 350 degrees F.
In a large bowl whisk the brown sugar, eggs, and maple syrup until mixed well.
Add the pumpkin puree, pie spice, oil, and vanilla extract; whisk well to combine.
Add flour, baking powder, and baking soda. Fold the dry ingredients into the wet ingredients carefully using a spatula; try not to over-mix!
Add the crystallized ginger and stir gently to evenly distribute.
Using an ice cream scoop (or two spoons) distribute the batter among a 12 cup muffin tin lined with paper liners.
Add a sprinkle of granulated sugar to the top of each muffin before baking, if desired. Bake in a preheated oven for 20 minutes, or until a knife comes out clean.
Remove from oven and let cool.
Serve for breakfast, snack, or dessert! Pumpkin muffins are a great grab-and-go breakfast for busy weekday mornings…I can’t be the only one scrambling to get out of the house and to work on time! I also like to pack muffins in my lunchbox for a mid-afternoon sweet pick-me-up! Enjoy!