Pumpkin Gingerbread Muffins
A nice muffin with currants and walnuts that is perfect in the fall.
Based on a recipe by Laura Sterkel Grant, Five Star Sensations, Compiled and Edited by The Auxiliary of University Hospitals of Cleveland, 1991, p 40.
Based on a recipe by Laura Sterkel Grant, Five Star Sensations, Compiled and Edited by The Auxiliary of University Hospitals of Cleveland, 1991, p 40.
Servings: 12 muffins
Ingredients
- 6 tablespoons margarine or butter softened (canola oil is fine too)
- 2/3 cup dark brown sugar
- 1 large egg
- 1/2 cup mashed pumpkin see note to use fresh pumpkin
- 1 1/2 cups all-purpose unbleached flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 1/2 cup buttermilk or milk
- 1 tablespoon vegetable oil
- 1/2 cup currants
- 1/2 cup chopped walnuts
Instructions
- Place oven rack in center of oven or, if doubling, place racks to divide oven in thirds. Preheat oven to 350°F.
- Lightly oil muffin tin or use paper liners, for a dozen muffins.
- In large bowl of stand mixer, cream margarine or butter and brown sugar. Add egg and pumpkin; stir until uniformly combined.
- In medium bowl, sift together flour, baking soda, baking powder, and spices.
- Alternate adding dry ingredients and buttermilk to mixture in mixing bowl. Stir until combined. Stir in oil, nuts, and currants.
- Divide batter evenly into muffin cups. Bake for 25 -30 minutes, until a toothpick inserted in center comes out clean. If doubling, rotate pans in oven half-way through. After cooling for 3 - 5 minutes, remove muffins from pan to cooling rack. Best served warm.
Notes
Estimated times are for a double batch.
If using fresh pumpkin, cube 1", microwave approximately 5 minutes until soft, mash.
Freeze extra muffins. To defrost, microwave individual muffin for 30 seconds.