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.