Any day now rhubarb will be back in season and when it is I will be making another batch of these ginger, pumpkin and rhubarb muffins. Simply put, these rhubarb muffins are amazing; the tart rhubarb is perfectly compliment by the spicy ginger.
These ginger and rhubarb muffins are extremely moist thanks to the pumpkin. In fact they were so moist and delicate you really can’t tell that they are healthy muffins made with whole wheat flour. We also had a batch of oatmeal raisin cookies in the house, but found ourselves eating these healthy muffins for dessert instead. The pumpkin and ginger muffin recipe is one of my favorites which I make all the time. I adapted that recipe to use here but instead used both ground and fresh ginger to really make the rhubarb muffins extra spicy.
Since I was using frozen chopped rhubarb I put it directly into the muffins. I just gave the rhubarb a quick rinse under water to defrost it enough to break apart the pieces.
Rhubarb, Ginger and Pumpkin Muffins
(12 muffins)
Preheat oven to 350F. In a large bowl whisk together flour, cinnamon, baking soda, and salt. In a separate bowl combine pumpkin, brown sugar, yogourt, vanilla, egg, oil and gingers. Using a mixer combine for about 2 minutes on medium. Pour wet ingredients into dry and stir until just combined, stir in rhubarb. Spray your muffin tins with Pam and then fill cups. . Bake for 20-30 minutes or until a toothpick comes out clean. Allow to cool on a rack for 10 minutes before removing from the pan.
{ 21 comments… read them below or add one }
your blog totally has me being exposed to all these ingredients that i’ve heard of but never actually tasted before. when is rhubarb in season? because that’s today’s i-have-never-had-it ingredient
Rhubarb is in season from ~May – September. It is a tart plant which grows fairly easily. I think it is best known for it’s use in Strawberry Rhubarb Pie. I am surprised you have never had this treat! My boyfriend tells me he grew up eating it raw, straight from the garden sprinkled with sugar — which I haven’t tried.
I LOVE it made into a sauce to go on top of oatmeal. So freaking good!
What a lovely flavor combination!! I can’t wait to try these sometime, I haven’t had rhubarb in years, since my gma made it in pie
How lovely – I love rhubarb and it goes so well with ginger. I wouldn’t have thought of combining it with pumpkin.
Rhubarb, ginger and pumpkin…three of my favorite ingredients! I’m looking forward to giving this recipe a go!
I am counting down the days to rhubarb also! These are being added to the list of things I plan to make.
These look delicious! Just one question….you said that because you were using frozen rhubarb, you just put the rhubarb in directly. Would you do something else if you were using fresh rhubarb?
Lauren – nope I would do the exact same thing.
What is AP flour?
AP flour standard for all purpose.
Do you use baking powder or baking soda? The ingredient list list one and the directions lists the other.
Hi LeaAnn I have updated the recipe, it should be baking soda.
I was given a bag of frozen rhubarb. When defrosted they were quite soggy. Will this alter the recipe? How should I prepare the frozen rhubarb once defrosted? Sorry new baker and I wouldn’t want to ruin the recipe with water drenched rhubarb.
Me again…can you replace the whole wheat flour with all purpose flour?
I admit – new baker.
Marylene – The rhubarb will be a bit soggy after being defrosted, just drain it and give it a light squeeze so it isn’t too watery. As for the flour substitution generally speaking substituting regular flour for whole wheat is pretty safe. Let me know how it goes!
I just made these using a few small tweaks. Thanks for the wonderful recipe. I added a bit of extra yogurt just to use up the carton (I find a little more just makes baked goods more moist, which I like), substituted frozen cranberries for rhubarb since that’s what I had, added a bit more sugar since they’re especially tart (probably an 1/8th of a cup) and sprinkled turbinado sugar on top for a finishing touch. We’re gobbling these up. Thanks again!
These are in the oven as I write. I defrosted my rhubarb and when I chopped it, it was only a cup and a quarterish. I was thinking if it was fresh or frozen it would be a lot more since I pushed some water out. I didn’t want to go shy on a dozen muffins so I added some frozen raspberries. Actually ran out of cinnamon (who does that?!) but remembered I have sticks in my cinnamon vanilla sugar! I love that it made a *real* dozen muffins, recipes often yield enough for small ones. I make vanilla sugar with whole vanilla beans I’ve scraped the beans out of and mixed with the sugar and whole cinnamon. I substitute few spoons of that (after it’s sat for a couple of months) and the vanilla flavor is so much better. Great in coffee, whipped cream, etc. I saw an article in Martha Stewart at my doc’s office on making extract with vodka and sounds like it’s much better than the one we buy, never mind much less if you love to bake!
Thanks for the recipe, they look gorgeous in the oven!
Christa – I hope they turn out! Cinnamon vanilla sugar? I need to try making some of tht
Yum.
Katerina
Definitely make the sugar! I buy whole vanilla beans (bulk so they are fresh) and after slicing and mixing the seeds into the sugar, place the split beans in. Rough up some cinnamon and do the same. I then leave it on the counter and shake every few days. The longer you leave it, the more vanilla, the better. I no longer use vanilla extract, just sub a 1/4 cup or so of vanilla sugar. By the way, the raspberries in the muffins-with the pumpkin and ginger-was gorgeous. I bumped up the ginger, too. Great, great recipes, thank you so much!
these are in the oven and they smell great! still have enough rhubarb to try the pie…..think these might be good with a dollop of that crazy delicious banana ice cream! I am going to share that one with the ladies at weight watchers! thanks for the great recipes, i am having trouble getting out of the kitchen and back out into the yard!
@Suzanne – oh good I hope you enjoy them!