Spice Up Your Fall Mornings with a Unique Pumpkin Muffin Twist

As the leaves change and the air turns crisper, I find myself craving more than just pumpkin spice lattes. I love starting my mornings with these pumpkin muffins that are infused with unexpected hints of ginger and a drizzle of honey. They remind me of cozy Sunday mornings wrapped in a blanket, with the aroma filling the whole kitchen.

Many recipes stick to the basic pumpkin and cinnamon, but I like to push the flavor boundaries a bit. These muffins blend the sweet, earthy pumpkin with a hint of spice and a soft, moist crumb. They’re perfect for mornings when you want a surprise in each bite, something that lifts you and makes your day a little brighter.

Pumpkin Muffins with Ginger and Honey

These pumpkin muffins are made by mixing mashed pumpkin with wet and dry ingredients, then muffin batter is poured into liners and baked until golden. They have a moist, tender crumb with a lightly domed top, showcasing a rustic appearance with hints of ginger and a drizzle of honey on top after baking.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves (ground)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup pure pumpkin puree
• 1 tablespoon fresh ginger (grated)
• 2 tablespoons honey

Equipment

• Mixing bowls
• Whisk
• Muffin tin
• Paper muffin liners
• Cooling rack

Method

 

1. Preheat the oven to 375°F (190°C). Line your muffin tin with paper liners for easy removal.
2. In a large mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves until well combined. This ensures even distribution of the spices.
3. In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until the mixture is smooth and slightly glossy, about 1-2 minutes.
4. Add the eggs one at a time to the wet mixture, whisking thoroughly after each addition to create a smooth, slightly creamy batter.
5. Stir in the pumpkin puree, grated ginger, and honey until evenly combined. The batter will start to look thick and moist with a warm, inviting aroma emerging.
6. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon, mixing just until no dry flour remains. Do not overmix to keep muffins tender.
7. Spoon the batter evenly into the prepared muffin liners, filling each about three-quarters full. Gently tap the tin on the counter to settle the batter and remove air bubbles.
8. Bake for 20-22 minutes, until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack. They should be moist, tender, and lightly domed.
10. Once cooled slightly, drizzle a little honey over each muffin for added sweetness and an appealing glossy finish.
11. Enjoy these cozy muffins warm or at room temperature, with a cup of tea or coffee to complement the spicy-sweet flavors.

Notes

You can add chopped nuts or chocolate chips to customize the muffins further. Store leftovers in an airtight container for up to 2 days to maintain freshness.

Enjoy these muffins with a cup of steaming tea or a splash of cream. They carry the essence of autumn in every bite, making them a staple for cozy mornings or unexpected guests. No matter the occasion, they bring a little bit of seasonal joy to the table.