Spiced Pumpkin Ginger Muffins with Cream Cheese Frosting
Indulge in the warm, comforting flavors of fall with these Spiced Pumpkin Ginger Muffins. Made with hearty whole wheat flour, these muffins offer a delightful texture that pairs perfectly with the fragrant blend of cinnamon, ginger, and cloves. The canned pumpkin adds moisture and richness, while the optional vanilla yogurt creates a softer, more decadent treat. Topped with creamy frosting infused with additional warm spices, these muffins are perfect for a festive breakfast or a sweet afternoon snack. Enjoy them fresh or freeze for later—no one will be able to resist their inviting aroma!
12
Servings
N/A
Calories
16
Ingredients
Ingredients
whole wheat flour
2 1/2 cups (measured)
baking soda
1 1/2 teaspoons (measured)
cinnamon
1 teaspoon (measured)
ginger
1 teaspoon (measured)
clove
1 teaspoon (measured)
salt
1/8 teaspoon (measured)
brown sugar
1 cup (packed)
canned pumpkin
3/4 cup (measured)
plain yogurt
1 cup (measured)
vanilla extract
1 teaspoon (measured)
egg
1 (beaten)
canola oil
1/2 tablespoon (measured)
ground ginger
2 teaspoons (measured)
chopped walnuts
1/2 cup (chopped)
optional toppings
to taste (chopped walnuts, pumpkin seeds, bananas, etc.)
cream cheese frosting
to taste (see frosting recipe)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
2
In a large mixing bowl, whisk together the whole wheat flour, baking soda, cinnamon, ginger, cloves, and salt until well combined.
3
In a separate bowl, mix the canned pumpkin, packed brown sugar, yogurt, vanilla extract, egg, canola oil, and additional ground ginger. Use a handheld mixer on medium speed for about 2 minutes until the mixture is smooth and well blended.
4
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Do not overmix; it’s okay if some flour remains visible.
5
Fold in the chopped walnuts for added texture and flavor.
6
Using a ladle or a scoop, fill each muffin cup about two-thirds full. Optionally, sprinkle extra chopped walnuts, pumpkin seeds, or banana slices on top.
7
Bake in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8
Once baked, let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack.
9
For an extra special treat, top with homemade cream cheese frosting or your favorite icing once cooled.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of these muffins?
The muffins feature warm fall flavors of pumpkin and ginger, complemented by cinnamon and cloves.
What type of flour is used in this pumpkin muffin recipe?
This recipe uses whole wheat flour, which provides a hearty and delightful texture.
How many muffins does this recipe produce?
The recipe is designed to make 12 servings.
What is the recommended oven temperature?
You should preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Should I grease the muffin tin or use liners?
You can either grease the muffin tin or use paper liners to prevent sticking.
What spices are included in the dry ingredient mix?
The dry mix includes cinnamon, ginger, cloves, and a small amount of salt.
Is this recipe considered vegetarian?
Yes, these spiced pumpkin ginger muffins are vegetarian.
Can these muffins be frozen for later use?
Yes, the description notes that you can freeze these muffins for a future snack.
How long should I mix the wet ingredients?
Use a handheld mixer on medium speed for about 2 minutes until the wet mixture is smooth.
What is the secret to the batter consistency?
The secret is to gently fold the wet and dry ingredients together until just combined without overmixing.
What ingredients provide moisture to the muffins?
Canned pumpkin and plain yogurt (or vanilla yogurt) provide the moisture and richness.
Can I substitute plain yogurt with vanilla yogurt?
Yes, using vanilla yogurt is an option that can create a softer and more decadent treat.
What can be added for extra texture in the batter?
Chopped walnuts are folded into the batter to add texture and flavor.
How full should I fill the muffin cups?
Each muffin cup should be filled about two-thirds full using a ladle or scoop.
What are some recommended optional toppings?
You can sprinkle extra chopped walnuts, pumpkin seeds, or banana slices on top before baking.
How long do the muffins need to bake?
The muffins typically bake for 20 to 30 minutes.
How do I check if the muffins are fully cooked?
Insert a toothpick into the center of a muffin; if it comes out clean, they are done.
How long should the muffins cool in the tin?
Let the muffins cool in the tin for about 10 minutes before moving them to a wire rack.
What type of frosting is suggested for these muffins?
A homemade cream cheese frosting infused with warm spices is recommended.
What kind of oil is used in this recipe?
The recipe calls for half a tablespoon of canola oil.
What kind of sugar is best for this recipe?
Packed brown sugar is used to provide sweetness and a hint of molasses flavor.
Does the recipe use both ginger and ground ginger?
Yes, ginger is whisked with the dry ingredients, and additional ground ginger is mixed with the wet ingredients.
When should I add the frosting?
Frost the muffins only once they have completely cooled.
Can these be served for breakfast?
Yes, they are described as being perfect for a festive breakfast or a sweet afternoon snack.
How many eggs are required for this recipe?
The recipe requires one beaten egg.
Does this recipe use fresh pumpkin?
No, this recipe specifically calls for canned pumpkin.
How much baking soda is needed?
The recipe uses 1.5 teaspoons of baking soda.
Are these muffins suitable for holiday baking?
Yes, they are specifically tagged for holiday baking due to their seasonal spices.
What amount of vanilla extract is used?
The recipe includes 1 teaspoon of vanilla extract.
Can I use pumpkin seeds as a topping?
Yes, pumpkin seeds are listed as an optional topping to add crunch.