Pumpkin Muffins with Cardamom and Ginger
Indulge in the warmth of autumn with these delightful Pumpkin Muffins with Cardamom and Ginger. Bursting with aromatic spices and the rich flavor of pumpkin, these muffins are perfect for breakfast, an afternoon snack, or even dessert. Their tender crumb and golden tops invite you to enjoy each bite, making them a cozy addition to any meal. Plus, they’re easy to prepare, ensuring that bakers of all skill levels can whip up a batch to share with friends and family. With every muffin, you’ll capture the essence of fall and create cherished moments.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: About 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, cardamom, and ginger until evenly combined.
- In another bowl, mix the pumpkin puree, vegetable oil (or melted butter), and eggs until smooth.
- Pour the wet mixture into the dry ingredients and gently fold together using a spatula until just combined; do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20-22 minutes until golden brown and a toothpick comes out clean from the center.
- Allow to cool in the tin for about 5 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg