Pumpkin-Ginger Muffins
Pumpkin is a great source of beta-carotene and Vitamin A, so these muffins are healthy and deliciously spicy! Mmmm… so scrumptious! This recipe is easily a new favorite of mine! 
Pumpkin-Ginger Muffins
Recipe adapted from Stonyfield Farm’s Pumpkin Ginger Muffin recipe
Makes 12 muffins
Ingredients:
Nonstick cooking spray
2 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup packed brown sugar
3/4 cup canned pumpkin
1 cup Stonyfield Farm organic French vanilla yogurt (8 oz. container)
1 large egg
1/2 tablespoon canola oil
2 teaspoons ground ginger
1/2 cup chopped walnuts (optional)
Pumpkin seeds (optional)
Directions:
Position a rack in the center of the oven and preheat to 350°F. Lightly spray twelve 2 3/4″ x 1 1/2″ nonstick muffin cups with nonstick spray. In a medium bowl, whisk the flour, baking soda, cinnamon and salt until well combined. Set aside. In another medium bowl, using a handheld electric mixer set at high speed, beat the brown sugar, pumpkin, yogurt, egg, oil and ginger until frothy (about 2 minutes). Make a well in the center of the dry ingredients, and pour in the pumpkin mixture. Using a spoon, stir just until combined. Do not overmix. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from the cups. Serve warm or completely cool on the rack at room temperature.
These muffins are fabulous! The whole-wheat flour makes them very filling and gives them a hearty, grainy texture. The brown sugar adds just a touch of sweetness to the pumpkin flavor, and the walnuts and pumpkin seeds add crunch. The ginger didn’t come through as strong as expected, but I used ground instead of fresh. I have a feeling that the fresh ginger makes a big difference in the spiciness factor.
Nutrition Facts (without walnuts):
Calories 183, Protein 5 grams, Carbohydrates 38 grams, Fat 2 grams (less than 1 gram saturated fat), Fiber 2 grams.
Posted by: Tina 26 comments
Posted in: Uncategorized, recipe
on Nov 2nd, 2008 at 7:33 pm
I have been looking for a pumpkin muffin recipe! I don’t have any ginger though…do you think they’d be ok without it? Also, do you think less sugar could be used? Thanks!!
on Nov 2nd, 2008 at 7:39 pm
Kati,
I’m not sure about the sugar since I’ve only made this recipe once, but I think if you nixed the ginger, they’d still taste wonderful. The ginger barely came through for me– I think the fresh ginger really makes a difference. Let me know if you make them!
on Nov 2nd, 2008 at 8:00 pm
definitely book-marking this one!
on Nov 2nd, 2008 at 8:09 pm
Oh wow! I must try these soon!
on Nov 2nd, 2008 at 8:32 pm
Starred this recipe
I love muffins.
on Nov 2nd, 2008 at 8:37 pm
ooh, the pumpkin seed garnish is Beyond necessary!
on Nov 2nd, 2008 at 8:49 pm
Yummm, these sound awesome!
on Nov 2nd, 2008 at 9:36 pm
your muffins sound so good!
congrats on being featured on the larabar blog! you deserve it 100%. i think your blog introduced me to larabars and i’m never turning back
on Nov 2nd, 2008 at 9:47 pm
Muffin is one of my favorite words on earth. Those look heavenly.
MMMMMM
on Nov 2nd, 2008 at 9:48 pm
Yummy! I’ve got to make those. Thanks for the recipe!
on Nov 2nd, 2008 at 11:38 pm
Tina,
This post reminded me that I made your pumpkin-peanut butter-chocolate chip muffins a couple of weeks ago (as cute little mini-muffins) and they were OUTRAGEOUSLY good! Thanks for all of the recipes!
Amy
on Nov 3rd, 2008 at 12:54 am
Do you think this recipe could be made gluten free using brown rice flour?
on Nov 3rd, 2008 at 7:57 am
Tina,
Great recipe for the cool fall nights… love how the pat of butter is melting. I love butter on my muffins! great recipe
thanks for sharing
zesty
on Nov 3rd, 2008 at 8:12 am
great recipes. I’m wondering what if you put fresh shredded ginger? will it taste even better?
on Nov 3rd, 2008 at 8:29 am
amyy,
YES! Those are SO GOOD! I need to make those again soon! The only problem is that I eat like 4-5 at a time!
Katrina,
I’m not sure about the rice flour since I’ve only made this recipe once. You should try it! Please let me know if you do!
coco,
I used ground ginger powder instead of fresh. I have a feeling that the fresh ginger makes a big difference in the spiciness factor.
on Nov 3rd, 2008 at 10:17 am
I just signed up for that Jingle Bell 5k in Somerville… I hope I see you!! Registration was almost full as of this morning, should be an awesome day
on Nov 3rd, 2008 at 10:20 am
Toni J.,
No kidding! We should try to meet up after the race!
on Nov 3rd, 2008 at 11:14 am
[...] lauren on Wagamama’s and the Larabar BlogRose on Wagamama’s and the Larabar BlogTina on Pumpkin-Ginger MuffinsToni J. on Pumpkin-Ginger MuffinsTina on A Million Times BetterJon on A Million Times [...]
on Nov 3rd, 2008 at 11:14 am
I’d love that!!! (Also… Harpoon is sponsoring! Hopefully I have enough time to rehydrate before I dehydrate
on Nov 3rd, 2008 at 11:17 am
Toni J.,
Of course! Drop me an email before the race and we’ll pick a place to meet for some post-race brews!
on Nov 3rd, 2008 at 5:16 pm
Oh Tina!!!! These look and sound so delicious – thanks for sharing!!!!
on Nov 5th, 2008 at 5:37 pm
wow. they were yummy! i made the muffins last night and the BF approved of them. Brought the rest to work today. they were gigantic! i followed the recipe to a tee except no pumpkin seeds on top
on Nov 11th, 2008 at 12:45 am
[...] After getting home, I made Tina’s pumpkin muffins. [...]
on Jan 6th, 2010 at 11:25 am
[...] 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!) fromCarrots n Cake. [...]
on Jan 6th, 2010 at 11:25 am
[...] 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!) fromCarrots n Cake. [...]
on Mar 10th, 2010 at 10:43 am
[...] The muffins themselves were delicious! Very moist and satisfying even with the use of whole wheat flour. 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 again, next time I will probably add a bit more ginger – maybe even some fresh stuff. This is another recipe (two in a row!) fromCarrots n Cake. [...]