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 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr 10 minutes mins
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.