Spicy Pumpkin Candied Ginger Muffins (Print Version)

Moist, spiced pumpkin muffins studded with chewy ginger bites offer a cozy, aromatic autumn snack for any time.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves

→ Wet Ingredients

09 - 1 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1/2 cup vegetable oil
12 - 2 large eggs
13 - 1 cup pumpkin purée
14 - 1/4 cup whole milk
15 - 1 teaspoon vanilla extract

→ Add-ins

16 - 1/2 cup finely chopped candied ginger

# How to Make It:

01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves until well combined.
03 - In a large bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each addition. Stir in pumpkin purée, milk, and vanilla extract until thoroughly incorporated.
04 - Gently fold the dry mixture into the wet ingredients until just combined. Avoid overmixing to ensure a tender crumb.
05 - Fold in the finely chopped candied ginger, distributing evenly through the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Additional Tips::

01 -
  • Uses easy to find pantry ingredients
  • No mixer needed for the batter and only one bowl to wash
  • Moist texture stays fresh for days thanks to pumpkin purée
  • Candied ginger adds a cozy warmth and a fun twist to classic pumpkin muffins
02 -
  • High in seasonal spices for an autumn celebration
  • Moist for several days thanks to pumpkin purée
  • Easy to freeze for future snacks or guests
  • Candied ginger gives the perfect sweet spicy kick in each bite
03 -
  • Chop candied ginger finely so it blends well with the dough and does not sink to the bottom
  • Do not overmix the batter or the muffins will be dense Gentle folding is all it takes
  • Let muffins rest in the tin just five minutes then move to a rack so they do not steam and get soggy
  • Muffins taste even better the next day once the spices have settled

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