Pumpkin muffins featuring maple syrup, ginger, and warm spices. Soft, tender texture makes them ideal for any morning.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground ginger
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon cayenne pepper (optional)
→ Wet Ingredients
10 - 1 cup canned pumpkin purée (not pumpkin pie filling)
11 - 1/2 cup pure maple syrup
12 - 1/3 cup buttermilk or whole milk with 1 teaspoon lemon juice
13 - 1/3 cup unsalted butter, melted and cooled
14 - 1 large egg
15 - 1 teaspoon vanilla extract
16 - 2 tablespoons finely chopped crystallized ginger
→ Topping (optional)
17 - 2 tablespoons maple syrup
18 - 2 tablespoons chopped pecans or walnuts
# How to Make:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and optional cayenne pepper until evenly blended.
03 - In a medium bowl, whisk pumpkin purée, maple syrup, buttermilk (or whole milk with lemon juice), melted butter, egg, and vanilla until smooth.
04 - Pour wet ingredients into dry ingredients. Add crystallized ginger. Fold gently with a spatula until just combined; avoid overmixing.
05 - Divide batter evenly among muffin cups, filling each almost to the top.
06 - If desired, drizzle each muffin with a touch of maple syrup and sprinkle with chopped nuts before baking.
07 - Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean.
08 - Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
