Go Back

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
Cook Time 20 minutes
Total Time 35 minutes
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.