Pumpkin Ginger Muffins Recipe
20. Nov, 2008 
2 Comments
I had a plan yesterday, a plan to wake up early and make muffins. Doesn’t that sound enterprising and domestic goddessy? My plan was perfect, all dry ingredients were mixed the night before and everything non-perishable including the mixer and bowls was out on the counter and ready. I was hoping to send J out the door with freshly made homemade muffins. Of course, I forgot that I am useless in the morning and everything takes twice as long. Sigh. Can I somehow train myself to be a perky morning person? I want to wake up singing with my hair already done and have little cartoon mice dressing me…
But without perkyness, or mice, I did still manage to produce some pumpkin muffins albeit in more time then I anticipated. So J left for work and 15 minutes later I had a really yummy muffins. It was a nice breakfast, for me anyways, and baking is such a nice way to wake up.
The muffins themselves were delicious! Very moist and satisfying even with the use of whole wheat flour, the pumpkin keeps them from getting too dense. I would’ve topped mine with walnuts but I forgot to reserve some nuts for that purpose sadly. Evil mornings. I will definitely make these muffins again, next time I will probably add a bit more ginger – maybe even some fresh stuff. This is another recipe (two in a row!) from
Carrots n Cake.
Pumpkin Ginger Muffins
(makes 12)
2 1/2C whole wheat flour
1 1/2t baking soda
1t cinnamon
1/8t salt
1C brown sugar (packed)
3/4C canned pumpkin
1C plain yogourt
1t vanilla
1 egg
1/2T canola oil
2t ground ginger
1/2 cup chopped walnuts
(Decoration: extra walnuts, pumpkin seeds, bananas etc)
Preheat oven to 350F. In a large bowl whisk together flour, cinnamon, baking powder, walnuts and salt. In a separate bowl combine pumpkin, brown sugar, yogourt, vanilla, egg, oil and ginger. Using a mixer combine for about 2 minutes on medium. Pour wet ingredients into dry and stir until just combined. Spray your muffin tins with Pam and then fill cups. Add decoration if using. Bake for 20-30 minutes or until a toothpick comes out clean. Allow to cook on a rack for 10 minutes before removing from the pan.
Similar Recipes:
Pumpkin and Carrot Muffins
Rhubarb, Ginger and Pumpkin Muffins
Peanut Butter and Banana Muffins
Blueberry Bran Muffins
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
mm looks tasty! are you practicing for our brunch?!
My days never go exactly as planned – especially my mornings!