• Pumpkin-Ginger Muffins

    November 2, 2008

    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


    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)

    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.

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    { 25 comments… read them below or add one }

    Kati November 2, 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!!


    Tina November 2, 2008 at 7:39 pm


    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! 🙂


    mi November 2, 2008 at 8:00 pm

    definitely book-marking this one!


    Meg November 2, 2008 at 8:09 pm

    Oh wow! I must try these soon!


    maggie November 2, 2008 at 8:32 pm

    Starred this recipe 🙂 I love muffins.


    jess November 2, 2008 at 8:37 pm

    ooh, the pumpkin seed garnish is Beyond necessary!


    Sara November 2, 2008 at 8:49 pm

    Yummm, these sound awesome!


    Andrea November 2, 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 😉


    Kelly Olexa November 2, 2008 at 9:47 pm

    Muffin is one of my favorite words on earth. Those look heavenly.


    Michelle November 2, 2008 at 9:48 pm

    Yummy! I’ve got to make those. Thanks for the recipe!


    amyy November 2, 2008 at 11:38 pm


    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!



    Katrina November 3, 2008 at 12:54 am

    Do you think this recipe could be made gluten free using brown rice flour?


    zestycook November 3, 2008 at 7:57 am

    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


    coco November 3, 2008 at 8:12 am

    great recipes. I’m wondering what if you put fresh shredded ginger? will it taste even better?


    Tina November 3, 2008 at 8:29 am


    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! 🙂


    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!


    I used ground ginger powder instead of fresh. I have a feeling that the fresh ginger makes a big difference in the spiciness factor.


    Toni J. November 3, 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 🙂


    Tina November 3, 2008 at 10:20 am

    Toni J.,

    No kidding! We should try to meet up after the race! 🙂


    Toni J. November 3, 2008 at 11:14 am

    I’d love that!!! (Also… Harpoon is sponsoring! Hopefully I have enough time to rehydrate before I dehydrate 😉


    Tina November 3, 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! 🙂


    HangryPants November 3, 2008 at 5:16 pm

    Oh Tina!!!! These look and sound so delicious – thanks for sharing!!!!


    kim November 5, 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


    Erin March 23, 2010 at 3:01 pm

    These were great! Even my boyfriend who hates everything I make with whole wheat, cinnamon, pumpkin or ginger liked them. He said it must have been the blend that made these ingredients edible 🙂 I used fresh pumpkin and had no problems with that substitution. Thanks for the recipe!


    My Rotunda November 17, 2010 at 8:27 pm

    Google TV appears to be totally stunning. I don’t know if I would like to invest in a lcd tv with it integrated or possibly a standalone box.


    Olivia June 19, 2011 at 5:16 am

    I made a vegan version of these and used soy/rice milk instead of the yoghurt and an egg substitute and they are DELICIOUS! I love them with the walnuts in them – yum. Definitely a favourite. My boyfriend says they are the tastiest muffins ever! People think pumpkin in a muffin sounds weird, I guess it’s an American thing to make desserts from pumpkin 🙂 I’m Australian.


    Jessica September 27, 2012 at 11:34 am

    Do you think I could leave out the oil or sub something else? I want to make these for a friend who can’t eat any oils. Thanks!!


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