Total Time
Prep 10 mins
Cook 30 mins

This recipe is from the Brass Lantern Inn in Searsport, Maine. I love the snap of the crystalized ginger

Ingredients Nutrition


  1. In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  2. Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
  3. Beat in the egg and pumpkin.
  4. Add the flour mixture alternately with the milk, blending well.
  5. Fold in the chopped ginger.
  6. Fill paper-lined or greased muffin pans three fourths full.
  7. Bake in a preheated 350 degree oven for 25 to 30 minutes.
Most Helpful

5 5

These muffins were wonderful and so moist. I like to take muffins to work with me to have with my coffee. Always looking for muffin recipes ; ) These are a keeper! I added raisins to recipe and I got 16 muffins instead of 12 probably because I added the raisins. Next time I am going to add nuts. This recipe is YUUUMMM!!! Thank you Barbara Mooers ; )

5 5

Light as a feather muffins. No buttermilk? Place 1 tsp of lemon juice in measuring cup and fill with milk to half cup; allow to sit at room temp while butter softens. Used "real" Vietnamese cinnamon and tripled the quantity. Thank you, Aroostook.

5 5

These are nice, light and very gingery. I did add about a cup of chopped, toasted walnuts, as one of the other reviews suggested. I didn't change anything else. Thank you for posting this recipe.