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“The crystallized ginger in these not-too-sweet pumpkin muffins makes them extraordinarily good!”

Ready In:



  • 1 13

    cups flour

  • 12

    cup sugar

  • 2

    teaspoons baking powder

  • 34

    teaspoon salt

  • 34

    teaspoon cinnamon

  • 12

    teaspoon ginger

  • 12

    teaspoon nutmeg

  • 14

    cup cold butter, cut into bits

  • 12

    cup canned pumpkin puree

  • 12

    cup crystallized ginger

  • 12

    cup milk

  • 1

    large egg, beaten lightly


  • Preheat oven to 400F.
  • Butter and flour 1/3 cup muffin tins.
  • Sift flour and baking powder with sugar and blend with butter, using fingertips, until it resembles coarse meal.
  • Add ginger, spices, pumpkin puree, milk and egg and stir until just combined.
  • Divide among muffin tins, filling 3/4s full.
  • Bake for 18-20 minutes.

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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada – so I am blessed in having two wonderful heritages!

I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a ‘society’ where many have the same problem and try to find a cure.

So far, I’ve copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.

What did I do wrong?

Got 3 kids that keep me on the go – 10 and under at this point (2008) – I may not get round to updating this for a few years, so you’ll have to do your own maths.

I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.

That’s all for now.

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