Spiced Ginger and Pumpkin Muffins

Spiced Ginger and Pumpkin Muffins

  • Prep: 30 min
  • Cook Time: 25 min
  • Total: 55 min
  • Serving: Makes 16 muffins

These muffins are made with crystallized ginger; strips of gingerroot cooked in sugar syrup and coated with sugar.


  • 5-1/2 tablespoons minced crystallized ginger
  • 1/2 cup dried currants or raisins
  • 2 tablespoons brandy
  • 2 cups sifted unbleached all purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons pumpkin pie spice
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons cooked pumpkin puree or canned solid pack pumpkin
  • 1/2 cup plus 2 tablespoons low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 3/4 cup plus 3 tablespoons (packed) golden brown sugar
  • 1/2 cup unsulfured (light) molasses
  • 1/4 cup vegetable oil


  1. Preheat the oven to 375 degrees and place paper-liners in a muffin tin with 1/3-cup muffin cups.
  2. Mix together 3 tablespoons of the crystallized ginger with 1 tablespoon of brown sugar and set aside.
  3. In a small bowl, mix together the 2-1/2 tablespoons crystallized ginger, currants and brandy and set aside.
  4. In a large bowl, sift together the flour, ground ginger, pumpkin pie spice, baking soda and salt.
  5. In another large bowl, mix the pumpkin puree, buttermilk and vanilla with a whisk and set aside.
  6. Beat the egg whites with an electric mixer in another bowl until foamy. Beat in the 3/4 cup and 2 tablespoons of sugar and beat for 2 minutes until combined.
  7. Beat in the molasses and the oil and then mix in the dry ingredients to the bowl, alternating with the pumpkin mixture in 3 additions each.
  8. Spoon the batter into the prepared muffin tin and then sprinkle with the crystallized ginger mixture. Bake for 25 minutes or until a toothpick inserted in a muffin center tests clean.


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