Spiced Pumpkin Ginger Muffins
These delightful Spiced Pumpkin Ginger Muffins, inspired by a treasured recipe from the Brass Lantern Inn in scenic Searsport, Maine, are sure to become a favorite in your home. The warm, inviting flavors of pumpkin blend harmoniously with a medley of spices, while the finely chopped crystallized ginger adds a delightful crunch and a tangy sweetness that elevates these muffins to the next level. Perfect for a cozy breakfast or an afternoon snack, these muffins embody the essence of fall with every bite. Serve them warm, and feel the love in every savory mouthful!
N/A
Servings
200
Calories
14
Ingredients
Ingredients
All-purpose flour
1 1/2 cups (sifted)
Baking powder
1 3/4 teaspoons
Baking soda
1/2 teaspoon
Salt
1/2 teaspoon
Ground ginger
3/4 teaspoon
Ground cinnamon
1/2 teaspoon
Ground cloves
1/2 teaspoon
Margarine
6 tablespoons (softened)
Granulated sugar
1/3 cup
Light brown sugar
1/3 cup (firmly packed)
Egg
1
Canned pumpkin
2/3 cup
Buttermilk
1/2 cup
Crystallized ginger
1/2 cup (finely chopped (non-sulphured))
Instructions
1
Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or grease it lightly.
2
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves. Set aside.
3
In a separate medium-sized bowl, cream together the softened margarine, granulated sugar, and light brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4
Beat in the egg until fully incorporated, then add the canned pumpkin, mixing until well blended.
5
Gradually add the dry flour mixture to the pumpkin mixture, alternating with the buttermilk. Mix just until combined; be careful not to overmix.
6
Gently fold in the finely chopped crystallized ginger to the batter, ensuring an even distribution.
7
Spoon the batter into the prepared muffin pan, filling each cup about three-fourths full.
8
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9
Remove from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
8.3g
Fat
30g
Carbs
2.5g
Protein
2.5g
Fiber
6.7g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Pumpkin Ginger Muffins?
Spiced Pumpkin Ginger Muffins are a seasonal treat inspired by the Brass Lantern Inn in Searsport, Maine, featuring pumpkin, warm spices, and crystallized ginger.
What is the origin of this recipe?
The recipe is inspired by the Brass Lantern Inn located in scenic Searsport, Maine.
At what temperature should I preheat my oven?
You should preheat your oven to 350°F (175°C).
What dry ingredients are sifted together?
The dry ingredients include all-purpose flour, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves.
What spices are used in the muffin batter?
The batter uses a medley of ground ginger, cinnamon, and cloves.
How long should I cream the margarine and sugars?
Cream them using an electric mixer on medium speed for about 3-4 minutes until the mixture is light and fluffy.
What type of fat is used in these muffins?
The recipe calls for 6 tablespoons of softened margarine.
What types of sugar are included?
The recipe uses 1/3 cup of granulated sugar and 1/3 cup of firmly packed light brown sugar.
When should I add the egg to the mixture?
Beat in the egg after creaming the margarine and sugars, ensuring it is fully incorporated.
How much canned pumpkin is required?
The recipe requires 2/3 cup of canned pumpkin.
How should the dry ingredients and buttermilk be added?
Gradually add the dry flour mixture to the pumpkin mixture, alternating with the buttermilk, and mix just until combined.
What is the secret to not ruining the muffin texture during mixing?
Be careful not to overmix the batter when combining the dry and wet ingredients.
What special ingredient adds crunch and tangy sweetness?
Finely chopped crystallized ginger adds a delightful crunch and tangy sweetness.
How much crystallized ginger should I use?
Use 1/2 cup of finely chopped, non-sulphured crystallized ginger.
How full should the muffin cups be filled?
Fill each muffin cup about three-fourths full with batter.
What is the recommended baking time?
Bake the muffins in the preheated oven for 25 to 30 minutes.
How do I test if the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean, they are finished baking.
How long should the muffins cool in the pan?
Allow the muffins to cool in the pan for about 5 minutes before transferring them.
Where should the muffins finish cooling?
Transfer them to a wire rack to cool completely.
How many calories are in one Spiced Pumpkin Ginger Muffin?
Each muffin contains approximately 200 calories.
What is the fat content per serving?
There is 8.3g of fat per muffin.
How many carbohydrates are in each muffin?
Each muffin contains 30g of carbohydrates.
How much protein is in these muffins?
There is 2.5g of protein per serving.
What is the fiber content of the muffins?
Each muffin provides 2.5g of fiber.
How much sugar is in one muffin?
The sugar content is 6.7g per serving.
Are these muffins suitable for breakfast?
Yes, they are described as perfect for a cozy breakfast or an afternoon snack.
What tags are associated with this recipe?
The tags include pumpkin, ginger, muffins, quick bread, fall recipes, breakfast, snack, and spiced muffins.
How many ingredients are needed in total?
There are 14 ingredients used in this recipe.
Should the all-purpose flour be prepared in a specific way?
Yes, the 1 1/2 cups of all-purpose flour should be sifted.
What is the best way to serve these muffins?
They are best served warm to fully enjoy the savory mouthful and fall flavors.