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Pumpkin Muffins with Cinnamon-Honey Butter

MAKES 12
Print Recipe
Ingredients Method

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)

Method
 

  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.