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.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Breads
Servings: 12 muffins
Author: Catherine Christiano


  • 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


  • 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.


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.