Pumpkin Ginger Nut Muffins

For an extra little zing, add a pinch of finely ground black pepper to the flour with the other spices!

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Makes 12 muffins


  • 1 1/2 cups flour
  • 1/2 teaspoon of salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, room temp
  • 1 cup brown sugar (dark or light, your choice)
  • 1 cup pumpkin purée
  • 1/3 cup melted butter
  • 1/4 cup water
  • 1 cup chopped pecans or walnuts
  • 4 Tbsp well chopped candied ginger


1 Preheat oven to 350°F.

2 Whisk together dry ingredients: In a medium sized bowl, whisk together the flour, salt, baking soda, and spices—ground ginger, cinnamon, allspice, nutmeg.

3 Beat eggs, sugar, add pumpkin, butter, water: In a large bowl, beat the eggs and whisk in the brown sugar, making sure to break up any lumps of sugar. Stir in the pumpkin purée, melted butter, and 1/4 cup of water until well combined.

4 Add dry to wet ingredients, add ginger, nuts: Stir in the dry ingredients, a third at a time, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.

5 Put into muffin tin and bake: Spoon mixture into a prepared muffin tin. Bake for 25 minutes at 350°F. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

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  • Lauren

    I keep coming back to this recipe! The second time I made them, they came out a tad dense – I think I underbaked them even though they weren’t quite gooey in the center. But every other time perfect! I use 2 tsp of pumpkin pie spice rather than the individual spices. I usually make 6-8 mini muffins to prevent the regular muffins from over flowing. They freeze really well and take 10-15 seconds in the microwave to thaw.


  • Marilyn

    This recipe shows 2 eggs in the ingredients And 3 eggs in the instructions…. can you confirm which it is. Thanks

    • Elise Bauer

      Hi Marilyn, that’s “Step 3” not 3 eggs in the instructions. You use 2 eggs for this recipe. Sorry for the confusion!

  • Anita

    I never make muffins, so I have a very basic question – how full do you fill the cups so that they don’t “overflow” their cups during baking?

  • Phyllis

    I have Cholesterol issues. Can I use just egg whites and also applesauce instead of butter?

    • Elise Bauer

      Hi Phyllis, it’s worth a try! I would probably use the whites from 2 eggs. Also if you use applesauce in place of the butter note that the muffins should probably be fine right out of the oven while they are still warm, but they will be dry the next day (butter helps keep them fresh), so eat them up quickly.

  • Linda R

    Crack me up! I made these this morning – I had made them about a year ago around the holidays and they were a hit! Only a couple left for breakfasts this week – thanks for this recipe and so many others! LR


  • Heather

    I had to stop myself from eating the whole lot and (bonus) my three year old son loves them too. I’m glad that I remembered to check Simply Recipes for my pumpkin muffin recipe. We have an abundance of French winter squash and pie pumpkins this fall and I couldn’t pass up the chance to bake with them. I used roasted Jaradale squash, a sweet and rich squash. I couldn’t resist adding another 3/4 cup of squash and skipped the water since homemade squash purée has more liquid than canned.

  • Sheila

    I do not know what could have possibly gone wrong. I made this recipe to a ‘t’–did not deviate at all. I found the muffins bland and dry. I’m puzzled.

  • Tracy P

    I tried this recipe last night. Baked for 30 minutes, toothpick came out clean in 2 different muffins but when i opened it, the inside was still mostly raw. What am I doing wrong?

    • Elise Bauer

      Hi Tracy, that happens sometimes with baking recipes. Even though the tester comes out clean, the cake or whatever still isn’t cooked through. One of the tests I do is to gently push down with my finger on the top of the muffin. If it feels firm and bounces back, then it should be done. When I bake something and it turns out it’s still a little raw in the center I’ll return it to the oven for a few more minutes.

  • Danielle

    My family loves these muffins! I’ve made vegan versions of them the past three years for a charity bake sale. They are always popular, even in June :)

  • Judy

    Made a batch of these last night for my daughter, then made another tonight for the hubster and myself. Followed the recipe exactly (using canned pumpkin), except we ran out of nuts for our batch and substituted 3/4 cups currants instead. Elise, these are so fantastic, so moist, so tasty; a lovely crusty top and such a moist, “carrot cake-like” texture, and the spices are perfectly proportioned. I even grated the nutmeg for this one. We sat here drooling, just waiting for them to cool off enough to eat one. The mister is on his 3rd, I guess we’ll be keeping this recipe. Thanks for a real winner!


  • Amber

    Loverly! Enjoyed these so much on this chilly November morning. I did add some grated carrot in for some color~ really yummy. Thank you.


  • Gabriella

    These muffins are my favorite! They smell o so good and taste even better. I usually make them with whole wheat flour and I think that is how they come out best


  • Tom R

    Don’t know if you’ll see this comment since this recipe was posted in 2007, but I made these today (with 1/2 c. raisins rather than nuts) and they are AWESOME! Best pumpkin muffins I’ve ever had. Thanks for the recipe!!


  • Maggie

    Made these today and they are such a hit with the adults and the kids! I followed the recipe exactly, except I ommitted the candied ginger :) I found the walnuts gaves these moist muffins a really nice crunch to every bite. I totally recommend this recipe and will keep it on hand this fall and winter.


  • maria

    Just wanted to say these are the best muffins I’ve ever made! Didn’t have ginger, but they came out so moist, perfect spice mix, and walnuts gave them a nice crunchy balance.


  • Kate

    These muffins are awesome!


  • Melanie

    Wow! These are yummy! I make them at least once a week, they are my two year olds favorite and at least once a week she refuses to eat anything and demands, Muffins! Thank you so much for this recipe!


  • Melissa

    These muffins are SO delicious. I made them last night. They have a great texture, and I actually got a perfect muffin top, which is a first for me!

    Somehow I’ve managed to run out of cinnamon, so I added a pinch of cardamom and cloves to keep the spice level high, and it was still great.

    I’m definitely keeping the recipe.


  • Mindy

    I made these and they are very yummy…..everyone enjoyed them. Thanks!


  • nancy henderson

    I made the pumpkin gnocchi and then used the leftover (canned) pumpkin to make these muffins. Both were winners that I will make again for sure! great recipes – for muffins, I used toasted walnuts and dried cranberries and replaced 1/4 water with buttermilk (because I had some to use up – used a little > 1/4 cup)and they came out great. thanks again for reliable, great tasting recipes Elise – your site has become my ‘go-to’.

  • Annabelle

    Hi, I did exactly as told as stated in your recipe but used greek yogurt as well and it turned out really moist. But it was a little bit salty- will reduce that next time. I used self-raising wholemeal flour instead of normal flour and baking soda, and it did not rise much. Advice? :)

    I would use flour and baking soda as the recipe indicates. ~Elise

  • Sara Spencer

    In a number of your muffin recipes, you don’t use vanilla extract. I wonder why? Thanks

    Vanilla is a strong, unique flavor. If I don’t use it in a recipe it’s because I either don’t want that flavor addition, or I haven’t thought to include it. ~Elise

  • Lucille

    Made these today and substituted baked sweet potato left over from dinner last night. WOW! Absolutely delicious. Worth adding the candied ginger. As I chopped the sticky ginger pieces I added them to the flour mixture to coat them so they wouldn’t clump together. This recipe is a keeper!

  • Nancy

    I know you posted this recipe ages ago, but it’s Pumpkin time again and my first batch just came out of the oven!! They are delicious.
    The only real change I made was to substitue 1/3 cup of Apple Butter for the real butter. I had not seen any of the other commentators mention that, so I thought I would let everyone know that the muffins still come out very moist and the slight apple taste goes really well with the pumpkin.

    Love your site!

  • Nathalie

    These muffins turned out great for me. The purée adds a unique texture to the treats! I made the following modifications to make them healthier:

    – only used whole wheat flower
    – reduced the sugar to 3/4 cup of brown sugar instead of white
    – used olive oil instead of butter
    – increased cinnamon to 1 tsp and ginger to 1 1/2 tsp (for more taste)
    – made my own butternut squash purée (could not find canned pumpkin purée in stores)

    Also, 19 minutes sufficed. The first time I made this recipe I put them for 25 minutes but they were a little dry. So make sure to keep an eye on them as they approach readiness.

    Happy baking!!

  • Olivia

    Hello, I would love to make these muffins for the weekend as we are going on a picnic. I have some frozen pumpkin pulp. Do you know if they will keep alright if I made them today? I know gingerbread improves with keeping and thought these might too? Don’t know if anyone has kept them long enough to find out; they look like they will be gobbled up very fast!

    Quick breads like these muffins are always best just baked and out of the oven. They tend to harden up and dry out over time. If this happens to you, you can zap them in the microwave right before leaving for your picnic which should soften them up a bit. ~Elise


    I had some extra pumpkin left over from Thanksgiving pumpkin pies and whipped up these muffins. I used fresh ginger (diced very small), substituted cloves for nutmeg, and used a mix of pecans and walnuts (using up more Thanksgiving leftovers). They came out delicious! I will definitely make this recipe often!

  • columbine

    I tried two muffin recipe recently: an apple and toffee recipe and this one. The apple and toffee one was disappointing but this one turned out absolutely delicious. I followed the recipe scrupulously except that by absent-mindedness I used freshly grated ginger instead of dry ground one. Generally, I find that it’s worth leaving muffins for a day or two in a metal box before eating them as they become much more flavorful. It was the first time that I used pumpkin in cakes and this recipe is perfect to love the taste. Initially I thought there were too many ingredients for this recipe to work but all the tastes perfectly fit together so thank you for this great recipe.

  • karin

    These just came out of the oven, DELISH! I had butternut squash on hand so I steamed it and used that instead. I also used light brown sugar in place of the white. If I were to use the brown sugar again I think I’d reduce to 3/4 cup. The ONLY reason I say this is because I felt it was just a little too sweet to another one which I really wanted. My 2 year old couldn’t eat his fast enough. This site has become one of my go to sites for great recipes. Thanks Elise!

  • dona

    These sound delicious but I am not sure … Could someone please clarify … since pumpkin comes in more than one size of can, does anyone know a cup measure of pumpkin required ?

    1 cup is about half of a 15 ounce can of pumpkin purée. ~Elise

  • Katherine @ NightOwlChef

    I just baked these this afternoon (first pumpkin recipe of the season!), and they were delicious! I used walnut oil instead of melted butter and added 1/2 cup of chopped dates and ~1/4 tsp ground cloves. Oh, and I used just 3/4 cup of sugar, half white and half light brown. They had a sturdy, fluffy crumb and weren’t greasy in the least. Great recipe, Elise!

  • Sarah

    I used fresh ginger as it was what I had on hand. It worked great! Used about a teaspoon and a half finely grated, with the juice of course, and omitted the candied ginger. For the spices I used a generous amount of cinnamon and 1/4 tsp each nutmeg and garam masala so they were quite spicy. Delicious!

  • Evelyn

    I loved this recipe but made a few adjustments for dietary reasons. Walnut oil in place of the butter, a generous 1/4 of silken tofu and 1/4 cup egg whites to replace the 2 whole eggs. I opted for 1 cup of unbleached all purpose flour plus 1/2 cup of white whole wheat flour. My last change was to reduce the sugar to 3/4 Cup. Now I’m wondering if brown sugar would work, hm. These muffins will be among the other goodies on our Thanksgiving table. Thank You.

  • Diane

    Just wondering if whole wheat flour can entirely replace white flour. Sounds really good.

  • lili63

    Very nice and easy recipe !
    Perhaps it will be good with a butternut ?

    Note from Elise: It works just as well with butternut squash.

  • abby

    Oh my GOSH these are amazing! I omitted the candied ginger in lieu of a little more crushed, and I added a 1/2 tsp of vanilla. These are absolutely to die for. Thank you Elise!


  • telma

    I made these today with some modifications: the nuts I used were cashews and I skipped the candied ginger. They are very good.

  • erin

    Carmah, that ochef site is so, so helpful. Thanks for posting the link! It came in handy because I substituted maple syrup for white sugar. I also used kamut instead of wheat flour. They turned out nice and moist, but really lacking in the spice department. I’ll make these again but I think I’ll try doubling the spices next time.

    Note from Elise: Make sure your spices are fresh. More than a year old and they should be discarded.

  • Jaime

    I made these today and mine didn’t rise and look as pretty as yours :( I did add 1/2 whole wheat flour and added some extra baking soda. Where did I go wrong! They are still good though! Thanks!

  • carmah

    Hi Elise,

    Love your site and look forward to new entries everyday. Just wanted to thank you for this easy, yet mouth-watering recipe. I made them this morning, and they came out smelling (and tasting) wonderful!

    Kabocha season is in full swing in Japan, so I can’t wait to try your pumpkin bread and toasted pumpkin seeds too.

    p.s. Liz, the following page might answer your questions.

  • Liz Re

    How would you substitute honey for sugar? Some folks are on a restricted diet…moi…and can only have honey and molasses…no refined sugar.
    Also wondering if it would be possible to substitute whole wheat pastry flour for the white flour, and would you need to adjust other things to make that work. Trying to get the refined carbs out of the diet :)

  • Melissa

    I made these last night and loved them! I made half of the batch as written and half with chocolate chips instead of the candied ginger and nuts, I liked them both a lot.

  • Tonya

    Mmmm…this recipe reminds me of one my mom used to make when I was in high school, except she added almonds and mini chocolate chips to hers. She’d make them every October, and I alway took them to Halloween parties, and they were an instant hit. Can’t wait to try your version!

  • Jennifer

    I made these and used a little whole wheat flour and a little oat bran, replacing some white flour. They were delicious! We’re trying to get more fiber in our diets

  • Kate

    Brought these into work today for a meeting and they were a HUGE hit. I didn’t use the candied/crystallized ginger, but did use walnuts and golden raisins. Delicious! Thanks for another perfect recipe.

  • April

    I made this last night and they are so good. My husband couldn’t wait for them to cool :)

  • Rachelle

    Hi Elise,

    I made these last night for a potluck at work today. I left out the candied ginger and used a crisp topping on top for a streusel-like effect. They came out delish!

    I also made the Chile Verde recipe from last week… awesome! I recently learned that my die hard recipe for chile verde is actually green chile stew. I had no idea there was a difference. Thanks again for your delicious seasonal recipes. You never let me down!

  • Phil


    Got up early and made these this morning, and my wife woke up to the smell of baking muffins wafting throughout the house. Needless to say she was very pleased – and they came out deeeelicious! :)

    Thanks for the recipe!

  • Bronowyn

    Any advice on FREEZING muffins? I always want to make muffins, but I would love to be able to bring them in the car with me for a quick commuter breakfast. Any advice?

  • Steveed

    I made them without the candied ginger (the store had none) but no matter, I ate 4 of them. urp. sorry.

    A real treat would be to serve them with candied ginger butter scooped out with a melon baller.

  • Jennifer

    These look so good! I was wondering, though…and I hoped your expertise could answer this for me: What does the butter (as opposed to using oil) do for the consistency? I typically use oil in my muffins, so I was curious what the difference would be.


  • Emily

    This sounds wonderful. I’d love to make it tomorrow. I’d like to use King Arthurs White Whole Wheat flour, but whenever I try to substitute it, it’s a mess. Do you know how much white whole wheat flour to substitute for the regular flour?

  • Elise Bauer

    Regarding the question of whether or not canned pumpkin puree is better than using fresh pumpkin, it depends on the fresh pumpkin. Most pumpkins we get are cultivated to be jack-o-lanterns, not for eating. If you use a sugar pumpkin or a Japanese kabocha pumpkin, those will taste fabulous. Butternut squash or acorn squash will work too. The jack-o-lantern pumpkins, not as good. The nice thing about using canned purée is that it is a fairly consistent product, and the variety of pumpkin they use is bred for taste. This is why most pumpkin pie recipes, for example, call for canned pumpkin.

  • Kiran

    Hi this is a great recipe, I am a vegetarian and do not eat eggs also, so can I use a teaspoon of baking powder instead of eggs? and also is the flour, wholemeal, plain or selfraising? Thankyou, I cannot wait to make them

  • ForeignMama

    I have a similar recipe, but with a cream cheese filling (ginger optional). The dough is the same; for the filling, use one lightly beated egg, 3 ounces of softened cream cheese and 1 tablespoon of Argentinian dulce de leche (you can just put sugar, but I prefer the dulce de leche; Bonne Maman has a caramel sauce that is quite similar to the stuff). When you fill the muffin tins with the batter, fill halfway, add a bit of the cream cheese mix, and finish with some more batter. They look beautiful as well.

  • Amy

    For the pumpkin puree, is it better to use canned or fresh? I know that when I make pumpkin pie with fresh pumpkin, it actually doesn’t taste as good as when it’s the canned stuff. Is it the same for this recipe?

  • isabella

    Just made this recipe with my daughter. It came out really really good – the only thing was that I didn’t have baking soda, and had to use baking powder, so the muffins didn’t grow much.
    My house smells delicious now and I already ate 4. =D
    Thank you!

  • Karl


    I made this recipe yesterday for my wife and her business partner who were sequestered all day working (on a Sunday!!) You should have seen their eyes light up when I showed up with a Tupperware filled with muffins still hot from the oven. Those girls raved about this recipe and it scored me huge points with my wife.

    Unfortunately, I forgot to add golden raisins as I had intended. I suppose it just gives an excuse to make these muffins again.

  • jennbec

    Whoa boy! I’m gonna have to try these just as soon as I finish the pumpkin roll I made last week. I love that it’s offically pumpkin treats season finally! My guilty pumpkin pleasure/indulgence? Eddy’s pumpkin ice cream – so good!

  • Erin

    Gave them a go and they are fantastic! I added a little bit of fresh (unsweetened) whipped cream on top of mine which was a really delicious addition and gave a really nice balance of textures in your mouth.

  • Yakumo

    Those muffins simply look delicious. I wonder if it would be possible to use honey instead of sugar as sweetener.

  • Beth

    Elise! I just made these muffins this evening. They are WONDERFUL! I didn’t have any nuts (and I’m not used to cooking with them anyway, to be honest, because my sister is allergic to them), so I put half a cup of sultanas in them (I soaked them in the water). I didn’t have any candied ginger, either, so I had to skip that bit. But anyway, I made a batch because my Dad handed me a pumpkin this afternoon and I’d just been perusing your site (as I am wont to do on many an occasion), and I thought ‘ooh! I want to make some!’. Anyway, to cut my rambling short: they are absolutely scrumptious. I can see this becoming a firm favourite. Thank you!!

  • Tina

    That sounds like a yummie recipe–I’ll have to compare it against the pumpkin muffins my step mom makes! BTW~ Would it be unwise to substitute the ground ginger w/ fresh ginger? I don’t have ground at home–only fresh.

    Note from Elise: Sure, Tina, it should work fine, why not try it? Let us know how it turns out.

  • Carly

    Just made a batch of these with a fresh organic sugar pumpkin, Trader Joe’s organic ginger chunks and raisins instead of nuts. Dee-licious! They smell wonderful and taste even better. Thank you, Elise!

  • Jennifer

    This recipe was so appealing (the simplicity and flexibility) that I have to make it today. I have some leftover baked sweet potatoes from dinner last night that I’ll scoop out of the skins. I love this sight – it’s updated so frequently and crystal clear. Thanks for the great job you do!

  • Rachelle

    This sounds like breakfast! Thanks for posting in time for me to make them this morning. I’m going to use sprouted spelt flour (my new favorite) and succanat (also becoming a new favorite). I’ll let you know how they turn out.