Pumpkin Muffins

Pumpkin Muffins

Baked with a myriad of spices and crystallized ginger, and served with sweet Cinnamon-Honey Butter, these Pumpkin Muffins set the tone for what is yet to come.

Pumpkin Muffins
Yield: 12 muffins • Preparation: 15 minutes • Bake: 18 minutes
  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup dried cranberries (optional)
  • 1 tablespoon plus 1 teaspoon minced crystallized ginger, divided
  • 1 cup canned pumpkin
  • 2 large eggs
  • ⅔ cup whole buttermilk
  • ¼ cup vegetable oil
  1. Preheat oven to 400°.
  2. Spray a 12-well muffin pan with nonstick spray. Set aside.
  3. In a large bowl, combine flours, sugar, baking powder, baking soda, cinnamon, ground ginger, cloves, and salt, whisking well. Add cranberries, if desired, and 1 teaspoon crystallized ginger, whisking well. Set aside.
  4. In a small bowl, combine pumpkin, eggs, buttermilk, and oil, stirring until combined. Add egg mixture to flour mixture, stirring until just combined.
  5. Fill wells of prepared muffin pan two-thirds full with batter. Sprinkle batter evenly with remaining 1 tablespoon crystallized ginger.
  6. Bake until a wooden pick inserted in centers comes out clean, 18 to 20 minutes.
  7. Serve with Cinnamon-Honey Butter, if desired.

Cinnamon-Honey Butter
Yield: ½ cup • Preparation: 5 minutes
  • ½ cup salted butter, softened
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  1. In a small bowl, combine butter, honey, and cinnamon, stirring until incorporated.
  2. Refrigerate until needed.

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