Pumpkin Gingerbread Muffins
Servings 18 muffins
Warming and deliciously spiced, these Pumpkin Gingerbread Muffins were inspired by a visit to Grasmere in England's Lake District.
Ingredients
- For the streusel:
- ¼ cup all purpose flour all purpose flour is also known as plain flour
- ¼ cup packed brown sugar
- ¼ cup rolled oats
- ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- 2 tablespoons cold cubed butter
- For the muffins:
- ½ cup unsalted butter, softened
- 1½ cups lightly packed light brown sugar
- 1 cup pumpkin puree
- ½ cup buttermilk
- ¼ cup molasses
- 2 eggs, at room temperature
- 2½ cups all purpose flour all purpose flour is also known as plain flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground cloves
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 to 3 tablespoons very finely chopped crystallised ginger
Instructions
- For the streusel:
- Combine the flour, sugar, oats, cinnamon and ginger.
- Add the butter and cut in with a knife or pastry blender until the mixture looks like coarse crumbs.
- Set aside.
- For the muffins:
- Preheat the oven to 350°F (175°C).
- Grease and flour or line 18 muffin cups.
- Cream the butter and sugar together.
- Add the pumpkin puree, buttermilk and molasses.
- Beat in the eggs.
- Sift the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder and salt into a medium bowl.
- Stir through the crystallised ginger.
- Add this to the creamed mixture. Blend thoroughly with a wooden spoon but do not over mix.
- Scoop into the prepared muffin pans using an ice cream scoop. Sprinkle with the the streusel.
- Bake for 20 to 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Allow to cool before eating. If you can resist, leave the cooled muffins in a sealed container overnight before serving as it allows the flavours to develop.
- Muffins will keep at room temperature for 3 to 4 days, or can be frozen.
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