Maybe I’m biased because I baked them. But truly after the first crack at ‘em I was in love. This girl doesn’t bake, but these were so delicious that I kept baking them, and then baked some more, and at this point our freezer is getting bare if there isn’t at least one container of emergency Pumpkin Gingerbread Muffins being hoarded away for a muffin emergency. But really. I could eat these muffins all day long without getting sick, or sick of them. Yeah, yeah, that’s what she said. Or he said. Or something. Anyway…
I found this recipe on allrecipes.com a while back, but I’ve made a few tweaks and changes (including perfecting a loaf recipe into muffin form) so I feel I’ve put enough of my own mark on it to call it mine. I also like to think it’s not completely terrible for you; lots of egg, lots of pumpkin, spices, healthy! The sugar not so much, but that’s part of what I’ve perfected so let’s get to the recipe.
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- Preheat oven to 350 degrees F. Muffin cup-ize your muffin pan. Recipe should yield 32 small muffins, or less if you prefer your muffins large.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between muffin cups.
- Bake in preheated oven until toothpick comes out clean. About 20-22 minutes.
- Enjoy! Make sure if you want to freeze them that you allow them to get to room temperature before you lock them up. In this house, if we don’t freeze them, they don’t last more than a handful of days.