Pumpkin Ginger Muffins
Image by Flickr / krystal.pritchett
Eat your pumpkin ginger muffins plain, or dress them up with cream cheese icing
Score big points with Mom by making this creative pumpkin-ginger combo
Treat mom on her special day to these delicious muffins, perfect with a steaming cup of fresh brewed coffee or herbal tea. There are so many beautiful muffin papers available with motifs ranging from bold and bright to soft and pastel. Your efforts will be appreciated!
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 large eggs
- 2 cups unbleached all-purpose flour
- 2 tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. ground cloves
- ½ tsp. cardamom
- Pinch of sea salt
- ¾ cup unsweetened pumpkin purée
- ⅓ cup buttermilk
- 1 Tbsp. finely chopped candied ginger
- 8 oz. whipped plain cream cheese
- ⅓ cup icing sugar
- 1 tsp. vanilla paste
- Candied ginger for garnish
- Preheat the oven to 375°F.
- Beat the butter in a large mixing bowl.
- Slowly add the sugars and beat the mixture for 5 minutes. It should be light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Sift all the dry ingredients together and set aside.
- Stir the pumpkin purée and buttermilk together and set aside.
- Add ⅓ of the dry mixture to the sugar-butter mixture, beating to incorporate.
- Then add ⅓ of the buttermilk mixture and beat to incorporate. Repeat 2 more times.
- Stir in the chopped candied ginger.
- Line muffin tins with colourful paper baking cups and fill each cup ¾ full with the batter.
- Bake for 20 to 30 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
- Remove from oven and allow muffins to cool while preparing icing.
- Mix the first 3 icing ingredients together until smooth then spread on the muffins when cooled.
- Top with candied ginger to finish.
Makes 20 muffins