Pumpkin Spiced Ginger Muffins

Oh, how I love muffins. They are basically delectable mini cakes that you get to have for breakfast! I also love how easy they are to make, I don’t even need to get out the stand mixer. In the spirit of Fall I came up with these incredible pumpkin spiced ginger muffins for a yummy breakfast treat this weekend. I also made them a little more lean and nutritious than the traditional muffin. Instead of all-purpose flour I used quinoa flour, and instead of butter I used apple sauce. A nice hit of fresh ginger never hurt anyone either!

The glorious batter for the pumpkin spiced ginger muffins all ready!
The glorious batter for the pumpkin spiced ginger muffins was all ready in a jiffy. I just whisked my wet ingredients into my dry ingredients until it was lovely and smooth. 
The pumpkin spiced ginger muffins ready to go into the oven!
Since I wanted the pumpkin spiced ginger muffins to be nice and big, I filled my muffin tin wells pretty much to the top. They baked for just about 20 minutes or so. I used a toothpick to make sure they were perfectly baked through too. There is nothing more reliable than the toothpick test. 
The pumpkin spiced ginger muffins cooling, fresh out of the oven. Good Lord they smelled amazing!
Then the pumpkin spiced ginger muffins cooled completely on my cooling rack. Good Lord they smelled amazing! They also looked so gorgeously fluffy and golden. 

Once they were cooled I just served them immediately. Any leftovers kept in my sealed container for a couple of days.  They were so moist, with the pumpkin getting well complemented by the ginger and spices. This is a treat that any pumpkin lover will absolutely love! Hope you all enjoy them, xoxo

Pumpkin Spiced Ginger Muffins
Pumpkin Spiced Ginger Muffins

 

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Pumpkin Spiced Ginger Muffins
Pumpkin Spiced Ginger Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Breakfast
Servings: 14 muffins
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 3/4 cups quinoa flour
  • 3/4 cup dark brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin puree
  • 1 cup milk
  • 1/2 cup apple sauce
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon finely minced fresh ginger
  • 2 whole eggs
  • 1/2 cup whole flax seeds
Instructions
  1. Pre-heat the oven to 375 degrees. Take two 12 well muffin tins and spray the first one liberally with cooking spray. The second one only needs two of the wells sprayed.
  2. In a large mixing bowl whisk together the quinoa flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, ground ginger and salt until well combined. In another bowl whisk together the canned pumpkin, milk, apple sauce, vanilla, fresh ginger and eggs.
  3. Pour the wet ingredients into the big bowl of dry ingredients and whisk it all together until just combined into a batter. Some lumps are ok, don't over work it. Then switch to a spatula and gently fold in the flax seeds.
  4. Fill each of the 14 prepared muffin wells almost to the brim with the muffin batter. Get them into the oven to bake for 20-25 minutes, until golden and a toothpick inserted into the center comes out clean.
  5. Take the muffins out and let them cool in the muffin tins for a few minutes, then turn them out onto a cooling rack to finish cooling enough to easily handle. Serve them warm and enjoy!

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