Pumpkin Muffins with Cardamom and Ginger
Indulge in the warmth of autumn with these delicious Pumpkin Muffins with Cardamom and Ginger. Each muffin is a perfect blend of pumpkin puree, aromatic spices, and a moist texture that makes them an irresistible treat for breakfast or as an afternoon snack. The unique combination of cardamom and ginger adds a delightful kick, creating a cozy flavor profile ideal for chilly mornings or gatherings with friends and family. Easy to prepare, these muffins can be made in no time and even frozen for later enjoyment. Get ready to fill your kitchen with their irresistible scent!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: Approximately 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 paper liners or lightly grease it.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, cardamom, and ginger until well 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 until just combined—do not overmix.
- Fill each muffin cup about three-quarters full with the batter.
- Bake for 20-22 minutes or until golden brown; a toothpick inserted in the center should come out clean.
- Allow muffins to cool in the tin for about 5 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 193
- Sugar: 9g
- Sodium: 166mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg