Moist, spiced pumpkin muffins studded with chewy ginger bites offer a cozy, aromatic autumn snack for any time.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1/2 cup vegetable oil
12 - 2 large eggs
13 - 1 cup pumpkin purée
14 - 1/4 cup whole milk
15 - 1 teaspoon vanilla extract
→ Add-ins
16 - 1/2 cup finely chopped candied ginger
# How to Make It:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves until well combined.
03 - In a large bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each addition. Stir in pumpkin purée, milk, and vanilla extract until thoroughly incorporated.
04 - Gently fold the dry mixture into the wet ingredients until just combined. Avoid overmixing to ensure a tender crumb.
05 - Fold in the finely chopped candied ginger, distributing evenly through the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
