Make an extra batch of these delicious Pumpkin Muffins with Cinnamon-Honey Butter for neighbors or friends.
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
- Preheat oven to 400°.
- Spray a 12-well muffin pan with cooking spray.
- 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.
- In a small bowl, combine pumpkin, eggs, buttermilk, and oil, stirring until combined. Add egg mixture to flour mixture, stirring until just combined.
- Divide batter among wells of prepared muffin pan, filling each well about two-thirds full. Sprinkle batter evenly with remaining 1 tablespoon crystallized ginger.
- Bake muffins until a wooden pick inserted in the centers comes out clean, 18 to 20 minutes. Serve with Cinnamon-Honey Butter.
Cinnamon-Honey Butter
Ingredients
- ½ cup salted butter, softened
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
Instructions
- In a small bowl, combine butter, honey, and cinnamon, stirring until combined.
- Transfer mixture to a pastry bag fitted with a large star tip (Wilton #1M), and pipe into a butter dish.
- Cover, and refrigerate until ready to serve.
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