# Ingredients:
→ 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
→ Wet Ingredients
10 - 1 cup canned pumpkin purée
11 - 1/2 cup pure maple syrup
12 - 1/3 cup buttermilk
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
17 - 2 tablespoons maple syrup
18 - 2 tablespoons chopped pecans or walnuts
# Instructions:
01 - Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners or generously grease each cup.
02 - Whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, cloves, and cayenne pepper in a large mixing bowl until evenly distributed.
03 - In a separate medium bowl, whisk pumpkin purée, pure maple syrup, buttermilk, melted butter, egg, and vanilla extract until a smooth mixture forms.
04 - Pour the wet mixture into the dry ingredients. Add chopped crystallized ginger. Fold together gently with a spatula until just combined. Do not overmix.
05 - Divide the batter evenly among all muffin cups, filling each to the top.
06 - If desired, drizzle each muffin with maple syrup and sprinkle with pecans or walnuts before baking.
07 - Bake for 20 to 22 minutes until the tops are set and a toothpick inserted in the center of a muffin emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before serving.
