17 Reviews

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 ; )

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RecipeNut October 17, 2002

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.

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Chef Che October 26, 2010

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.

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mianbao February 05, 2014

Great muffins. The crystallized ginger really made the muffins. I think raisins would also go well in these and I would double the spices next time.

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Jen in Victoria, BC January 08, 2013

I really liked these muffins however in my attempt to sub in applesauce for the oil, I ended up with a batch of "stick to the muffin paper cup" version. Nothing like eating some paper with your muffin! I also sub'd in splenda for the white sugar which I don't think made a taste difference at all. I enjoyed the crystallized ginger which I had to use up in addition to my buttermilk. So success all around. Next round, I'll make it as is and forget the applesauce tradeoff and see if that improves the stickiness.

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OCMom1 January 11, 2012

Great muffins!!! They came out very moist and light. I used one cup of pumpkin puree and less sugar (1/2 cup in total) and added sultanas as well. Thanks for posting.

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Agnes #2 December 02, 2009

Yummmm. I had some pumpkin to use up and I finally found some crystallized ginger here, so I wanted to make sure I used it with my pumpkin! I used soy milk that I had added lemon juice to for the buttermilk, but otherwise left as is. The sweetness and mild bite of the ginger really makes this recipe. A great breakfast treat. Thanks!

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ladypit June 05, 2008

These were unbelievably wonderful. I tweaked the recipe a bit: Used whole wheat pastry flour; used 5 tablespoons of applesauce in place of the margarine; and added half a cup of currants. I made them first as full-sized muffins, and then as mini-muffins; with the changes listed above, the big muffins are just 2 WW points, and the mini-muffins are just 1 point. This may be the only pumpkin muffin recipe I ever use again, it's that good ... the crystallized ginger makes these just scrumptious. Thanks so much for posting this recipe!

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KLHquilts October 08, 2007

These were very good muffins! I didn't have the crystallized ginger so I left it out. But next time will definitely try it. I would also increase the amount of cinnamon and cloves. Thanks for the recipe!

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eillena October 08, 2007

So light, fluffy, and moist! Delicious! I used 1/4 tsp. cloves and 1/2 tsp. ginger. I also omitted the crystalized ginger. Will definitely make again.

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Rachchow October 30, 2006
Pumpkin Ginger Muffins