Ginger-Spiced Autumn Harvest Muffins
Savor the flavors of fall with these delightful Ginger-Spiced Autumn Harvest Muffins. With a luscious blend of sweet potatoes or pumpkin and the zing of crystallized ginger, each bite transports you to a cozy autumn morning. These muffins are not only delicious but also cater to a variety of dietary needs, being both dairy-free and low-fat. Perfect for breakfast, a snack, or a delightful treat at any time of the day, these muffins will quickly become a seasonal favorite. Enjoy them warm with a cup of your favorite brew, or let them cool and pack them for a wholesome on-the-go snack.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
all-purpose flour
1 3/4 cups (sifted)
light brown sugar
3/4 cup (firmly packed)
baking powder
2 teaspoons
baking soda
1/4 teaspoon
salt
1/4 teaspoon
ground cinnamon
1/2 teaspoon
ground ginger
1/4 teaspoon
mashed baked sweet potatoes or canned pumpkin
3/4 cup (cooled or mashed)
rice milk or milk
1/2 cup
egg whites or eggs
4 or 2 (lightly beaten, at room temperature)
canola oil
3 tablespoons
vanilla extract
1 1/2 teaspoons
crystallized ginger
1/4-1/3 cup (finely chopped)
Instructions
1
Preheat your oven to 375°F (190°C). Prepare a muffin tin by lightly greasing each of the 12 cups with nonstick cooking spray.
2
In a large mixing bowl, sift together the flour, light brown sugar, baking powder, baking soda, salt, cinnamon, and ground ginger, ensuring they are well mixed.
3
In a separate bowl, combine the mashed sweet potatoes or pumpkin, rice milk, egg whites (or eggs), canola oil, and vanilla extract, stirring until the mixture is smooth and thoroughly blended.
4
Create a well in the center of the dry ingredient mixture and pour in the wet mixture. Gently stir until just combined; be careful not to overmix.
5
Fold in the finely chopped crystallized ginger, distributing it evenly throughout the batter.
6
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
7
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8
Once baked, remove the muffin pan from the oven and place it on a wire rack to cool for about 5 minutes.
9
Carefully remove the muffins from the muffin cups and let them cool completely on the wire rack.
10
Serve warm, or store in an airtight container at room temperature for fresh enjoyment for several days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Ginger-Spiced Autumn Harvest Muffins?
They are seasonal muffins featuring fall flavors like sweet potato or pumpkin combined with the zing of crystallized ginger.
Are these muffins dairy-free?
Yes, the recipe uses rice milk and canola oil, making it completely dairy-free.
Are these muffins low-fat?
Yes, these muffins are designed as a low-fat treat.
Can I use pumpkin instead of sweet potato?
Yes, you can use either 3/4 cup of mashed baked sweet potatoes or canned pumpkin.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
How long should these muffins bake?
Bake them for 15 to 20 minutes.
Can I use regular milk in this recipe?
Yes, the recipe allows for either rice milk or regular milk.
Can I use whole eggs instead of egg whites?
Yes, you can use either 4 egg whites or 2 whole eggs.
How many muffins does this recipe yield?
This recipe is designed to make 12 muffins.
What spices are used in these muffins?
The recipe calls for ground cinnamon, ground ginger, and finely chopped crystallized ginger.
How should I prepare the muffin tin?
Lightly grease each of the 12 muffin cups with nonstick cooking spray.
Should the dry ingredients be sifted?
Yes, the flour, sugar, and leavening agents should be sifted together in a large bowl.
How full should the muffin cups be filled?
Each muffin cup should be filled about two-thirds full with batter.
How can I tell if the muffins are done?
They are finished when a toothpick inserted into the center comes out clean.
How long do the muffins need to cool in the pan?
Allow them to cool in the muffin pan for about 5 minutes before moving them.
How should these muffins be stored?
Store them in an airtight container at room temperature for several days.
What gives the muffins their extra zing?
The addition of 1/4 to 1/3 cup of finely chopped crystallized ginger provides a flavorful zing.
Are these muffins suitable for breakfast?
Yes, they are perfect for breakfast, a snack, or a wholesome treat.
What type of oil is used in the batter?
The recipe calls for 3 tablespoons of canola oil.
Is canned pumpkin acceptable for this recipe?
Yes, canned pumpkin is a great alternative to mashed sweet potatoes.
What kind of brown sugar is required?
You should use 3/4 cup of firmly packed light brown sugar.
What temperature should the eggs be?
The eggs or egg whites should be at room temperature and lightly beaten.
How much vanilla extract is used?
The recipe requires 1 1/2 teaspoons of vanilla extract.
Is there baking soda in the recipe?
Yes, the recipe contains 1/4 teaspoon of baking soda.
Is there baking powder in the recipe?
Yes, it uses 2 teaspoons of baking powder.
How much cinnamon is included?
The muffins include 1/2 teaspoon of ground cinnamon.
How much ground ginger is included?
There is 1/4 teaspoon of ground ginger in the dry mix.
What type of flour should I use?
Use 1 3/4 cups of sifted all-purpose flour.
How should the crystallized ginger be prepared?
The crystallized ginger should be finely chopped before being folded into the batter.
Can I serve these muffins warm?
Yes, they are delicious when served warm with your favorite beverage.