Eat Smart  |  Posted 10.30.14

Pumpkin-Ginger Muffins

Pumpkin-Ginger Muffins

These delicately spiced muffins get extra flavor and texture from currants (perfectly sized for miniature treats) and crystalized ginger, available in the baking section of more supermarkets. To make these muffing extra mild, you can leave our the crystalized ginger.

For a stronger flavor, increase the amounts of the ground spices.

To make regular-sized muffins, add 5 to 10 minutes to the baking time. This recipe makes about a dozen regular-sized muffins.

Makes 24 mini muffins

Prep Time: 15 minutes or less
Total Time: 30 minutes or less


  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • pinch of ground nutmeg
  • pinch of ground cloves
  • 1/4 cup currants, golden raisins, or brown raisins
  • 2 Tbsp finely chopped crystalized ginger
  • 1 egg
  • 1/4 cup butter, melted and slightly cooled
  • 1/2 cup canned pumpkin purée


  1. Preheat the oven to 350 degrees. Coat two mini muffin tins with nonstick cooking spray or fill with paper liners.
  2. In a bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves. Add the currants and crystalized ginger and stir gently to coat.
  3. In a separate bowl, beat the egg. Add the butter, water, and pumpkin and stir to combine. Add the egg mixture to the dry ingredients and gently stir to incorporate. Spoon the batter evenly into the muffin cups.
  4. Bake for 12 to 15 minutes, or until the tops just bounce back when touched. Leave in the tins for 5 minutes before transferring to a cooling rack.

Nutritional Information Per Serving (1 mini muffin): Calories 65, Total Fat 2 g, Total Carbohydrate 11 g, Dietary Fiber 0 g, Sugars 6 g, Protein 1 g, Sodium 70 mg

Recipe from The American Cancer Society, What to Eat During Cancer Treatment.