living a well tended life... at any age

halloween “in the house”: pumpkin ginger muffins

These are ah-mazing, guys.

Pumpkin Ginger Muffins l

Though I tend toward the more “unrefined” ideas this month, I do enjoy a classic fall recipe too.

Especially one that features the unbeatable combination of pumpkin and ginger.

As you may recall, the folks at Paradise kindly sent me several packages of their delicious candied ginger to sample, and though I used some of it in these popsicles I still had plenty left over. And was in danger of nibbling it all up straight from the container.

Pumpkin Ginger Muffins l

Enter Sara, from the beautiful blog Cake Over Steak, and her annual “virtual pumpkin party“!

I had such fun participating last year with these pops (and the year before with these truffles), and was thrilled to join in again. Even MORE thrilled to find this perfect recipe on Epicurious for pumpkin-ginger muffins.

Pumpkin Ginger Muffins l

As I said, ah-mazing.

Super-duper moist (thanks to grapeseed oil), incredibly flavorful and ready in a flash. A keeper FOR SURE.

Pumpkin Ginger Muffins l

Head over the Sara’s blog to see all of this years pumpkin party participants, and follow along on Instagram – #virtualpumpkinparty.

Thank you Sara!

Pumpkin-Ginger Muffins
lightly adapted from Epicurious

1 cup sugar
1 cup grapeseed (or other neutral) oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup + 1 tablespoon molasses, divided (can substitute honey if you don’t have molasses, or prefer a milder flavor)
1/2 cup buttermilk (see Note, below)
1 cup finely chopped candied ginger, divided
2 3/4 cups flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon salt

1 1/2 cups confectioner’s sugar
1 1/2 tablespoons water

Pre-heat oven to 350; grease (2) 12-count muffin tins (or insert paper liners).

Beat sugar and grapeseed oil till smooth. Add eggs, one at a time, and beat again. Add pumpkin 1/2 cup molasses, buttermilk and 1/2 cup candied ginger and beat once more. Add the flour, ground ginger, baking soda and salt and beat just till combined.

Divide batter among your muffin cups and bake for 20 – 30 minutes, or till a toothpick tests clean. Cool completely in tins on a wire rack. Whisk the confectioner’s sugar and water in a small bowl till smooth and “pourable”, adding more of each ingredient as needed to achieve the proper consistency. Remove muffins from the tins and return to the wire rack (take off paper liners if you used them).

Dip the muffin tops in the glaze and return to the rack; sprinkle with reserved candied ginger. Let set before serving (about an hour).

Note: No buttermilk? No problem! Place 1 1/2 teaspoons of white vinegar (or lemon juice) in measuring cup, then fill to the 1/2 cup line with milk. Let sit for 5 – 10 minutes and use as directed.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Get more fall inspiration on my Pinterest board!

Pumpkin Ginger Muffins l


  1. Sarah | Well and Full on October 23, 2017 at 10:26 am

    I’ve never had pumpkin and ginger together before, but this combination sounds divine!! 🙂 Happy Virtual Pumpkin Party!!

    • sherisilver on October 23, 2017 at 2:02 pm

      It is a delicious combination – give it a try! And can we talk about your post for a minute? The only thing more gorgeous than those tacos is your photography – stunning! 🙂

  2. Sara @ Cake Over Steak on October 26, 2017 at 2:19 pm

    Yummmm I love pumpkin + ginger!!!

    • sherisilver on October 28, 2017 at 7:46 am

      Same – so, so good! Thank you for including me in this annual party! 🙂

  3. Meg | Meg is Well on October 27, 2017 at 7:05 pm

    The glaze and the candied ginger really make these so amazing!

    • sherisilver on October 28, 2017 at 7:45 am

      It’s true – these muffins are officially one of my new favorites; thank you! 🙂

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