Pumpkin-Ginger Muffins Recipe

This Pumpkin-Ginger Muffins recipe uses nutritious pumpkin as an ingredient, a perfect choice to include as part of a healthy breakfast for your diet.


| November/December 2001


This Pumpkin-Ginger Muffins recipe makes for a delicious and nutritious breakfast.

Pumpkin-Ginger Muffins Recipe

These muffins, with the zing of warming ginger, make a perfect breakfast for chilly fall mornings.

• 1/2 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 6 tablespoons butter, softened
• 1/3 cup granulated sugar
• 1/3 cup firmly packed brown sugar
• 1 egg
• 2/3 cup pumpkin pulp
• 1/2 cup buttermilk
• 1/2 cup finely chopped crystallized ginger

1. Preheat the oven to 350 degrees Fahrenheit. Grease a muffin pan.

2. In a large bowl, combine the flours and spices. Beat the butter and sugars in a separate bowl until fluffy.

3. Add the egg and pumpkin to the butter mixture, beating thoroughly, then stir into the flour mixture. Add the buttermilk, blending well.





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