Introduction: Pumkin Ginger Muffins

For those who just can't get enough of pumpkin, these seasonal muffins are excellent for any time of day throughout the holiday season. This recipe yields approximately 30 "cupcake" sized muffins. They go over very well at family functions, as gifts, and as workplace goodies.

The items you will need are simple and inexpensive. I choose to use organic--or minimally processed--ingredients for the most part, which make mine cost a little bit more, but processed ingredients may also be used (though they will have a different consistency, but I will address that later).

You will need: 

-2 cups flour (I use rye)

-1 tbs ground cinnamon

-1 heaping tbs ground ginger

-2 tsp baking soda

-1 tsp ground cinnamon

-1/2 tsp salt

-1/2 tsp ground allspice

-1/4 tsp ground cloves

-1 packet instant butterscotch pudding (3.4 oz)


1 c. butter, semi-melted (I microwave it for 30 seconds)

1 c. white sugar

1 c. brown sugar (or white sugar and 3 tbs of molasses)

4 eggs

1 tsp rum vanilla extract

1 can of pumpkin puree (15 oz)

As a side note: I didn't think about adding this instructable until after the muffins were complete, so the pictures will be changed when I make the next batch. I'm also not on the best computer, so the pictures will be edited soon. :) Enjoy.

Step 1: Mix Dry Ingredients

Mix all dry ingredients except sugar in a mixing bowl (flour, cinnamon, ginger, baking soda, allspice, salt, cloves, and pudding mix). Use a spatula to mix thoroughly.

Step 2: Mix Base Ingredients

A standing mixer is ideal for this (and I will give instructions assuming you have one) though a hand mixer or "manual" mixer ;) will also work.

Using the wisk attachment on an upright mixer, beat butter on high and add sugars and molasses (I used a fine ground organic sugar [1 c.], a course ground organic sugar [1 c.], and 3 tbs of molasses [for a fluffier muffin, use fine ground sugars and 1.5 tbs of molasses]). Once that mixture has reached a fairly fine consistency, add eggs, one at a time. Wait until you can no longer discern any part of the egg from the mixture, then add the next. Add the fourth egg, then immediately add the vanilla extract and the pumpkin. You will likely need a spatula to get the pumpkin out. Blend until mixture is an even consistency, then turn mixer off.

Step 3: Mix Dry and Base Ingredients

Switch to paddle attachment, then slowly add flour. You will want to add a few tablespoons at a time and wait until it is completely mixed in, then add more until the entirety of the dry ingredients and base ingredients have been mixed together.

Step 4: Fill Muffin Sleeves

This step is pretty straight forward. Fill cups approximately 3/4 of the way. I like to use a serving spoon. Overfilling the cups will result in a huge mess, an unhappy over, and ugly muffins. Bake at 350F for 22 minutes. 23 minutes will also work, but less time will give you ugly muffins like the ones shown. Some people like to add butter cream, though that's too sweet for my taste. If you want to decorate the top, I recommend a light dusting of powdered sugar, nutmeg, and cinnamon.