Pin Tender bakery-style muffins infused with pumpkin warming ginger and a hint of spice sweetened with pure maple syrup. Perfect for breakfast or a cozy snack.
I first baked these pumpkin biscuit muffins for a chilly fall morning and loved how the spicy ginger and maple made my whole kitchen smell like a bakery. The subtle heat and soft crumb make them irresistible.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground ginger: 1 tsp
- Ground cinnamon: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves: 1/4 tsp
- Cayenne pepper (optional for extra spice): 1/4 tsp
- Pumpkin purée (not pumpkin pie filling): 1 cup (240 g)
- Pure maple syrup: 1/2 cup (120 ml)
- Buttermilk (or whole milk with 1 tsp lemon juice): 1/3 cup (80 ml)
- Unsalted butter melted and cooled: 1/3 cup (75 g)
- Egg: 1 large
- Vanilla extract: 1 tsp
- Crystallized ginger finely chopped: 2 tbsp
- Maple syrup (for topping optional): 2 tbsp
- Chopped pecans or walnuts (for topping optional): 2 tbsp
Instructions
- Prep Muffin Tin:
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a large bowl whisk together flour baking powder baking soda salt ground ginger cinnamon nutmeg cloves and cayenne pepper.
- Make Wet Mixture:
- In a separate medium bowl whisk pumpkin purée maple syrup buttermilk melted butter egg and vanilla until smooth.
- Combine Wet and Dry:
- Pour the wet ingredients into the dry ingredients. Add crystallized ginger and fold gently until just combined. Do not overmix.
- Fill Muffin Cups:
- Divide batter evenly among muffin cups. Batter will be quite full.
- Add Topping:
- Drizzle each muffin with a little maple syrup and sprinkle with nuts if desired.
- Bake Muffins:
- Bake for 20–22 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
Pin My kids love helping sprinkle the nuts on top of these muffins for extra crunch. It's a weekend breakfast favorite with warm mugs of chai.
Serving Ideas
Serve muffins warm with extra maple syrup or soft butter. They pair perfectly with chai or coffee for a comforting start to the day.
Nutrition Information
Each muffin contains about 180 calories 6 g fat 30 g carbohydrates and 3 g protein. Allergens include wheat dairy egg and tree nuts if used.
Swaps & Variations
Swap crystallized ginger for 1 tbsp fresh grated ginger for sharper flavor or add a pinch more cayenne for extra heat. Pecans and walnuts are optional for the topping.
Pin Try these maple ginger pumpkin muffins whenever you crave something cozy and seasonal. They're sure to brighten your breakfast table.
Recipe Q&A
- → Can fresh pumpkin be used instead of canned?
Yes, substitute equal amounts of homemade pumpkin purée for canned. Ensure it’s thick and not watery for best texture.
- → How can I make these muffins dairy-free?
Swap buttermilk and butter with plant-based milk and dairy-free margarine. Results remain moist and flavorful.
- → Is it possible to adjust the spiciness?
Absolutely! Add more cayenne or include black pepper for extra warmth, or omit altogether for a gentle flavor.
- → Can I freeze these muffins?
Yes, allow muffins to cool completely then store in airtight containers in the freezer for up to 2 months.
- → What other nuts can be used for topping?
Pecans and walnuts work well, but try slivered almonds or pumpkin seeds for a varied crunch and flavor.
- → How do I prevent tough muffins?
Mix wet and dry ingredients gently, just until combined. Overmixing can produce denser, less tender muffins.
