Pumpkin-Ginger Mini Muffins

Updated Nov. 12, 2025

Recipe Overview

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Cooling Time: 1 hour

• Total Time: 1 hour 35 minutes (prep + cook + cooling)

Ingredients

Dry Ingredients:

• 2 cups (275g) all-purpose flour

• 1½ teaspoons ground ginger

• 1 teaspoon kosher salt (e.g., Diamond Crystal)

• ¾ teaspoon baking powder

• ½ teaspoon baking soda

Wet Ingredients:

• ¾ cup (150g) granulated sugar

• 7 tablespoons vegetable oil (e.g., canola or safflower)

• 3 large eggs (room temperature)

• 1 cup (227g) canned pumpkin purée (unsweetened)

• ½ cup (125ml) molasses

• ½ cup (125ml) whole-milk yogurt (plain, full-fat)

Instructions

1. Preheat and Prepare Baking Tins:

Heat oven to 375°F (190°C). Line two 24-cup mini-muffin tins with paper liners, or grease cups lightly with baking spray or vegetable oil to prevent sticking.

1. Mix Dry Ingredients:

In a medium bowl, whisk all dry ingredients (flour, ginger, salt, baking powder, baking soda) until evenly blended. Set aside.

1. Combine Wet Ingredients:

In a large bowl, use an electric mixer (or a sturdy whisk) to beat sugar and oil until smooth (1–2 minutes). Add eggs one at a time, beating well after each addition. Then stir in pumpkin purée, molasses, and yogurt until fully incorporated.

1. Combine Batters:

Gently fold the dry mixture into the wet ingredients using a spatula. Stir just until combined—overmixing causes dense muffins.

1. Fill Muffin Tins:

Divide batter evenly among 48 mini-muffin cups, filling each halfway (≈1 tablespoon per cup).

1. Bake:

Place tins on the middle oven rack. Bake 12–15 minutes, until tops are firm and lightly golden.

1. Cool and Store:

Let muffins cool in tins for 5 minutes, then transfer to a wire rack to cool completely (1 hour). Store in an airtight container at room temperature for up to 2 days.

Variations & Tips

• Full-Size Muffins: Use 12-cup standard tins. Increase bake time to 20–25 minutes.

• Adjusting Flavors: Reduce molasses to ¼ cup (if overly sweet) and add 1 teaspoon vanilla extract.

• Storage: Refrigerate for up to 1 week or freeze for 2 months.

Reader Comments

• "Look great. Any reason not to make these as full size muffins?"

• "I made these and my family wasn’t crazy about them. The molasses is too much—I won’t make them again."

• "Perfect as written! I added cream cheese frosting for a party. Used 1 tablespoon cookie scoop for even portions."

• "3 eggs felt excessive—will try 2 next time. Let you know! 👍🏼"

Original recipe source: NYT Magazine