Prep: 10 min.
Cook: 25 min.This recipe serves:  12    
Preparation time:   10 minutes

 

Ingredients

 

nonstick cooking spray
1/4 cup (1/2 stick) unsalted butter 
1/2 cup brown sugar, firmly packed
1 large egg
1/2 cup canned pumpkin puree
1 teaspoon freshly grated ginger root
1cupall purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup low-fat buttermilk
1/2 cup minced crystallized ginger

Nutrition Facts

 

Serving Size 1 muffin

Amount Per Serving
 

Calories 137

Total Fat 4 g

Saturated Fat 3 g

Protein 2 g

Total Carbohydrate 23 g

Dietary Fiber 1 g

Sodium 126 mg

 

Percent Calories from Fat 28%

Percent Calories from Protein 6%

Percent Calories from Carbohydrate 67%

 

Cooking Instructions

 

1. Preheat the oven to 350°F and spray 12 muffin tins with nonstick spray.
 

2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is very fluffy.
 

3. Add the egg and mix on low speed to combine. Add the pumpkin puree and grated ginger root and mix again.
 

4. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice together.
 

5. Fold in half of the flour mixture. Stir in the buttermilk. Fold in the

remaining flour mixture and the crystallized ginger. The batter should be smooth, but be careful to not over mix.
 

6. Fill the prepared tins halfway with the batter. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
 

7. Transfer the muffin tins to a wire rack and cool for

ten minutes before removing the muffins.

​