Save to Pinterest Spicy pumpkin muffins with candied ginger are one of those treats I bake as soon as the first cool autumn breeze rolls in. Warm spices fill the kitchen, while chewy pockets of candied ginger make each bite surprising and just sweet enough. These muffins are perfect for breakfast with coffee or as an afternoon snack tucked in a lunchbox.
Every fall, I bake a double batch for friends and neighbors. The spicy aroma draws everyone into the kitchen, and not a crumb is left by morning.
Ingredients
- All-purpose flour: Provides structure and softness Look for unbleached flour for best flavor
- Baking powder and baking soda: Helps the muffins rise and makes them tender Ensure your leaveners are fresh for the fluffiest result
- Salt: Brings out the depth of the spices Use fine sea salt if possible
- Cinnamon: The backbone of fall baking Choose a high quality fresh ground cinnamon
- Ground ginger and chopped candied ginger: Layered ginger gives warmth and delightful bursts of chewy sweetness Pick bright golden candied ginger for best flavor
- Nutmeg and cloves: These add richness in the background Try to grate your nutmeg fresh if you have it
- Granulated and light brown sugars: For sweetness and a hint of molasses flavor Use golden brown sugar for an extra caramel note
- Vegetable oil: Keeps these muffins extra moist Neutral oils like sunflower or canola work well
- Eggs: Bind the ingredients together Choose large fresh eggs for best structure
- Pumpkin purée: The star gives both body and classic flavor Use unsweetened pure pumpkin for best results
- Whole milk: Adds tenderness and moisture You can use a good non-dairy milk if needed
- Vanilla extract: Rounds out all the warm flavors Real vanilla elevates this treat
Instructions
- Prepare the muffin pan:
- Line a 12-cup muffin tin with paper liners or coat with nonstick spray Make sure each cup is fully covered so the muffins release without sticking
- Mix the dry ingredients:
- In a medium bowl whisk together flour baking powder baking soda salt cinnamon ground ginger nutmeg and cloves Blend very well so the spices distribute evenly
- Combine the wet ingredients:
- In a large bowl whisk together both sugars and the oil until creamy and smooth Whisk in eggs one at a time until fully absorbed Stir in pumpkin purée milk and vanilla extract until the mixture looks uniform and creamy
- Blend dry into wet:
- Add the dry ingredients into the wet mixture Gently fold together with a spatula Just mix until you no longer see streaks of flour Too much mixing can make muffins tough
- Add candied ginger:
- Fold in the finely chopped candied ginger Make sure the pieces are evenly spread through the batter for bursts of flavor in each muffin
- Fill the muffin cups:
- Divide the batter among the cups filling each about three quarters full Tap the pan lightly to level the tops
- Bake:
- Bake in the preheated oven for twenty to twenty two minutes The tops should be springy and a toothpick should come out clean from the center
- Cool:
- Let muffins cool in the pan for five minutes then transfer to a wire rack to finish cooling This keeps the bottoms from getting soggy
Save to Pinterest The candied ginger is hands down my favorite part These muffins remind me of mornings at my grandmother’s kitchen table the smell of spices filling the air while we waited for them to cool
Storage Tips
Keep muffins at room temperature in an airtight container They stay soft for up to three days For longer storage freeze them individually and pop into a lunchbox or microwave for a quick treat The pumpkin keeps the crumb tender even after thawing
Ingredient Substitutions
Try swapping half the all purpose flour with whole wheat flour for a nuttier flavor Dairy free milks like oat or almond work just as well as whole milk If you do not have candied ginger try using raisins or dried cranberries for a twist I have even made these with butternut squash purée in a pinch
Serving Suggestions
Enjoy these muffins warmed up with a little salted butter Sometimes I add a sprinkle of raw sugar on top before baking for a crunchy finish They pair beautifully with coffee or chai for morning breaks Serve on a cozy brunch spread with apple butter and spiced tea
Cultural and Seasonal Story
Pumpkin baking is a true sign of fall in my home and across the US The blend of cinnamon nutmeg ginger and cloves is classic for both sweet and savory autumn recipes The tradition of using pumpkin in breads and muffins stretches back to colonial times and still feels just as comforting now
Seasonal Adaptations
Try adding one half cup chopped pecans or walnuts for extra texture Substitute maple syrup for half the sugar for deeper flavor In spring swap pumpkin for mashed sweet potato and lighten the spice mix Sometimes I sneak a little orange zest into the batter for even brighter fall flavor
Success Stories
One friend calls these her comfort muffins after tough work weeks I often get requests for the recipe at school bake sales because they disappear fast Kids especially love the chewy ginger bits and the golden color Always a hit at holiday brunches
Freezer Meal Conversion
Bake a double batch and freeze the muffins wrapped individually Pull out as needed and rewarm briefly in the oven or microwave The flavor and texture hold up beautifully
Save to Pinterest Bake a batch and enjoy the spicy aroma in your kitchen. These muffins disappear quickly so keep a few hidden for yourself.
Common Recipe Questions
- → How do I achieve moist, tender muffins?
Use pumpkin purée and vegetable oil for a soft, moist texture. Avoid overmixing once dry ingredients are added to keep muffins tender.
- → What can I substitute for candied ginger?
If candied ginger isn't available, try chopped crystallized ginger or omit for a purely spiced pumpkin muffin. Dried fruit can add different bursts of flavor.
- → Can I make these muffins vegan?
Replace eggs with flax or chia eggs and use non-dairy milk. Be mindful of candied ginger ingredients if avoiding honey.
- → How do I add extra crunch to the muffins?
Sprinkle raw sugar or chopped nuts—such as walnuts or pecans—on top before baking for a crunchy finish.
- → Are these muffins suitable for gluten-free diets?
Substitute a gluten-free all-purpose flour blend for regular flour. Check baking powder is gluten-free as well.
- → What is the best way to store the muffins?
Cool muffins completely; store in an airtight container at room temperature for 3 days or freeze for longer freshness.