GINGER PUMPKIN MUFFINS
Steps:
- Preheat oven to 350 degrees. Place paper liners in 28 muffin cups. Stir the pumpkin, sugar and butter together in large mixing bowl. Add eggs and beat until mixture is smooth. Stir in cider. Sift the flour, baking powder, baking soda, salt and spices into another bowl. Gradually stir in the flour mixture until all together. Fold in the crystillized ginger. Spoon into muffin tins, filling alsmost to the top. Bake until puffed and golden 20 to 25 minutes.
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sonko ansu
[email protected]These muffins are the perfect grab-and-go breakfast or snack. I love having them on hand for busy mornings.
Sweet Piano
[email protected]These muffins are a great way to use up leftover pumpkin puree. I always have some on hand after Halloween.
Abby Burwell
[email protected]These muffins are so easy to make. I had them in the oven in no time.
Joshua Christian
[email protected]I love the streusel topping on these muffins. It adds a nice crunch and sweetness.
Akintayo Miracle
[email protected]These muffins are the perfect fall treat. They're warm, comforting, and delicious.
Jaramie Sua
[email protected]I made these muffins for a bake sale and they were a huge success. Everyone loved them!
Hammad King
[email protected]These muffins are so moist and flavorful. I love the ginger and pumpkin combination.
Mwinyi “Warsame” Bwika
[email protected]I've made these muffins several times and they're always a hit. They're a great recipe to have on hand for any occasion.
Richie
[email protected]These muffins are a great way to get your kids to eat pumpkin. My kids loved them!
SM SAGOR MIA
[email protected]I love that these muffins are not too sweet. They're the perfect balance of flavors.
Nesta Stano
[email protected]These muffins are perfect for a grab-and-go breakfast or snack. They're also great for packing in lunches.
Sunny Mandela
[email protected]I added a streusel topping to these muffins and they were amazing! The streusel added a crunchy texture and a bit of extra sweetness.
Deepu Khadka
[email protected]I made these muffins gluten-free by using almond flour instead of all-purpose flour. They turned out great! They're just as moist and flavorful as the original recipe.
Samantha Chenesai
[email protected]These muffins are so easy to make! I had them in the oven in less than 30 minutes. They're also a great way to use up leftover pumpkin puree.
Nazeema Harker
[email protected]I love the combination of ginger and pumpkin in these muffins. It's a unique and delicious flavor that's perfect for fall.
Kasim Yimer
[email protected]These muffins were a hit at my Thanksgiving brunch! They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again.