Ginger Pumpkin Muffins

For dessert, Marian selected a Ginger Pumpkin Muffins for the South Arm Cooking Club for seniors. Muffin can be eaten as breakfast or as tea time snacks. It is a great lunch box item.


You may used fresh pumpkin puree or canned ones. It brought back the pumpkin pie flavours of fall. You may bake this in mini muffin tins or regular muffin tins.


  • 1 cup whole wheat flour
  • 1/2 cup sugar (recommend to use only 6 tablespoons as we find this recipe to be on the sweet side)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 cup golden raisins, or currant or craisins
  • 1 egg
  • 1/4 cup butter, melted
  • 5 tablespoons water
  • 1/2 cup pumpkin puree, fresh or canned


Source: this recipe is adapted from American Cancer Society

Makes 24 mini muffins or 12 regular size muffins



Preheat the oven to 350F.

Coat muffin trays with butter and flour or lined with paper cups.

In a bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ground ginger and nutmeg.

Add the raisins or currant or craisins, stir gently to coat.

Ginger-Pumpkin-Muffins-10In a separate bowl, beat egg, add the melted butter, water and pureed pumpkin and stir to combine.
Ginger-Pumpkin-Muffins-5Add the egg mixture to the dry ingredients and gently stir to incorporate.
Ginger-Pumpkin-Muffins-11Spoon batter evenly into the muffin cups.

Tip: if there is any remaining muffin cups unfilled, fill them with water.

Bake in the 350F preheated oven for 12 to 15 minutes, or until the tops just bounce back when touched.

Leave in tin for 5 minutes before transferring to cooling rack.

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