Pumpkin Muffins with Cinnamon-Honey Butter
 
MAKES 12
Ingredients
  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cloves
  • ½ cup dried cranberries (optional)
  • 1 tablespoon plus 1 teaspoon minced crystallized ginger, divided
  • 1 cup canned pumpkin
  • 2 large eggs
  • ⅔ cup whole buttermilk
  • ¼ cup vegetable oil
  • Cinnamon-Honey Butter, to serve (recipe follows)
Instructions
  1. Preheat oven to 400°.
  2. Spray a 12-well muffin pan with cooking spray.
  3. In a large bowl, combine flours, sugar, baking powder, baking soda, cinnamon, ground ginger, salt, and cloves, whisking well. Add cranberries (if using), and 1 teaspoon crystallized ginger, stirring until combined.
  4. In a small bowl, combine pumpkin, eggs, buttermilk, and oil, stirring until combined. Add egg mixture to flour mixture, stirring until just combined.
  5. Divide batter among wells of prepared muffin pan, filling each well about two-thirds full. Sprinkle batter evenly with remaining 1 tablespoon crystallized ginger.
  6. Bake muffins until a wooden pick inserted in the centers comes out clean, 18 to 20 minutes. Serve with Cinnamon-Honey Butter.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/pumpkin-muffins-cinnamon-honey-butter/