Pumpkin Muffins

Baked with a blend of rich spices and crystallized ginger, these Pumpkin Muffins set the tone for the bounty of autumnal treats at your harvest tea.

Pumpkin Muffins

2014-10-22 22:06:00

Yield: 12 muffins • Preparation: 15 minutes • Bake: 18 minutes

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Ingredients

1. 1 cup all-purpose flour
2. ½ cup whole-wheat flour
3. ¾ cup sugar
4. 1 teaspoon baking powder
5. 1 teaspoon baking soda
6. 1 teaspoon ground cinnamon
7. ½ teaspoon ground ginger
8. ¼ teaspoon ground cloves
9. ½ teaspoon salt
10. ½ cup dried cranberries (optional)
11. 1 tablespoon plus 1 teaspoon minced crystallized ginger, divided
12. 1 cup canned pumpkin
13. 2 large eggs
14. ⅔ cup whole buttermilk
15. ¼ cup vegetable oil

Instructions

1. Preheat oven to 400°.
2. Spray a 12-well muffin pan with nonstick spray. Set aside.
3. In a large bowl, combine flours, sugar, baking powder, baking soda, cinnamon, ground ginger, cloves, and salt, whisking well. Add cranberries, if desired, and 1 teaspoon crystallized ginger, whisking well. Set aside.
4. In a small bowl, combine pumpkin, eggs, buttermilk, and oil, stirring until combined. Add egg mixture to flour mixture, stirring until just combined.
5. Fill wells of prepared muffin pan two-thirds full with batter. Sprinkle batter evenly with remaining 1 tablespoon crystallized ginger.
6. Bake until a wooden pick inserted in centers comes out clean, 18 to 20 minutes.
7. Serve with Cinnamon-Honey Butter, if desired.

TeaTime Magazine https://teatimemagazine.com/

From TeaTime September/October 2010