Ginger-Pumpkin Muffins

From: What's4Dinner

On Jan 4, 2007

I've made this recipe as written several times since I found it for Thanksgiving: delicously moist and spicy, though not overly so. I love the crystallized ginger from this site, and save the syrup for blueberry pancakes! Mixed with maple even the kids like it.

From: Chef #246362

On Nov 21, 2005

The fact that this recipe was less sweet than some of the others made it a perfect base for my addition of chopped ghiradelli white chocolate bars....I also increased the cinnamon and the ginger to 1 teaspoon and the pumpkin to almost a full cup. The flavor combinations is perfect....and a favorite of my mom's!

From: Lennie

On Feb 5, 2004

These muffins are stunning. The texture and moistness is outstanding, and the not-too-sweet taste was most appreciated. And — ah! — the candied ginger just puts them over the top. My only quibble is the fact that the baking powder isn't mentioned in the instructions; I almost forgot to add it in. These baked up very well, and mine were done after just 18 minutes. The only change I made was to use pumpkin pie spice instead of the cinnamon-ginger-nutmeg. These delightful muffins will now always be found in my freezer, ready to be defrosted and enjoyed!

From: Roosie

On Nov 4, 2004

Lovely, fluffy, tender, moist muffins. These are, as you say, not terribly sweet and I didn't find them to have a strong pumpkin flavor- just a nice pumpkiny hint. The crystallized ginger was a nice touch- the ginger I bought was on the sweet side so it sweetened these up a bit, but still added lovely flavor. The texture of the ginger kind of reminds me of the texture of raisins in the final product. I made 2 minor subs- I used whole wheat pastry flour for the white and subbed Sucanat for the sugar. Turned out just fine. This is the first muffin recipe I have ever encountered that calls for the butter to be cut into the flour like you would with biscuits and the first muffin recipe I have seen that calls for the tins to be greased and floured. These turned out as lovely little muffins, though- I have very much enjoyed them. Thanks for the recipe, Evelyn!