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Ginger Raspberry Pumpkin Muffins


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  • 1 3/4 cups flour
  • 3/4 cup firmly packed light brown sugar
  • 2 teaspoons baking powder
  • 14 / teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 3/4 cup mashed cooked pumpkin
  • 1/2 cup raspberry jam
  • 1/2 cup skim milk
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup chopped crystallized ginger



Step 1

Combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and ground ginger in a large bowl; mix well.

Combine the mashed pumpkin, raspberry jam, skim milk, eggs, vegetable oil and vanilla in a medium bowl; mix well.

Add the pumpkin mixture to the dry ingredients; stir until moistened.

Stir in the crystallized ginger. Spoon into 12 muttered muffin cups.

Bake at 375 degrees for 15 to 20 minutes. Remove from cups.

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