Pumpkin Ginger Muffins or Cupcakes |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Use white flour if you prefer, but I think the wheat gives it great texture. Tweak the spices to your liking. I use 1 Tbs each because I like the spicier holiday flavour. Add allspice and/or other holiday spices. I've also used vanilla yogurt and it adds a soft variation more for a dessert type muffin. Sometimes I even add a little cinnamon, ginger, etc or a mix of holiday spices to the icing. Use smaller muffin pans to make a nice snack for your meal or a quick breakfast. You can even freeze them. Try making a loaf cake as well. Ingredients:
2 1/2 cups whole wheat flour |
1 1/2 teaspoons baking soda |
1 teaspoon cinnamon |
1 teaspoon ginger |
1 teaspoon clove |
1/8 teaspoon salt |
1 cup brown sugar (packed) |
3/4 cup canned pumpkin |
1 cup plain yogurt |
1 teaspoon vanilla |
1 egg |
1/2 tablespoon canola oil |
2 teaspoons ground ginger |
1/2 cup chopped walnuts |
top with extra walnuts, pumpkin seeds, bananas, etc. and (see my cream cheese and other frosting recipes) or frosting (see my cream cheese and other frosting recipes) |
Directions:
1. Preheat oven to 350°F
2. In a large bowl whisk together flour, cinnamon, baking powder, walnuts and salt.
3. In a separate bowl combine pumpkin, brown sugar, yogourt, vanilla, egg, oil and ginger. Using a mixer combine for about 2 minutes on medium.
4. Pour wet ingredients into dry and stir until just combined.
5. Spray your muffin tins with Pam and then fill cups. Add decoration if using.
6. Bake for 20-30 minutes or until a toothpick comes out clean.
7. Allow to cool on a rack for 10 minutes before removing from the pan.
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