Pumpkin-Ginger Mini Muffins
Updated Nov. 12, 2025
- Total Time
- 35 minutes, plus 1 hour cooling
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes, plus 1 hour cooling
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/275 grams all-purpose flour
- 1½ teaspoons ground ginger
- 1teaspoon kosher salt (such as Diamond Crystal)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¾cup/150 grams sugar
- 7tablespoons vegetable oil
- 3large eggs
- 1cup/227 grams canned pumpkin purée
- ½ cup/125 milliliters molasses
- ½ cup/125 milliliters whole-milk yogurt
Nutritional analysis per serving (48 servings)
70 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 1 gram protein; 59 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Line two (24-cup) mini-muffin tins with paper liners (or grease the cups with baking spray or vegetable oil).
- Step 2
In a medium bowl, stir together flour, ginger, salt, baking powder and baking soda.
- Step 3
In a large bowl, using an electric mixer or a sturdy whisk, beat together sugar and oil until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in pumpkin, molasses and yogurt. Stir in flour mixture until just blended.
- Step 4
Divide mixture evenly among the muffin-tin cups, filling each cup halfway.
- Step 5
Bake until firm and lightly browned on top, 12 to 15 minutes. When cool enough to handle, turn out onto a wire rack to cool completely, about 1 hour. Store muffins in an airtight container at room temperature for up to two days.
Private Notes
Comments
Look great. Any reason not to make these as full size muffins?
The article that accompanies this recipe is a story of motherhood and wholesome goodness. I am going to make these muffins on principle. To the school chef! https://www.nytimes.com/2025/11/12/magazine/pumpkin-ginger-mini-muffins.html?unlocked_article_code=1.1E8.MGIv.bsFbsGCx1NCN&smid=nytcore-ios-share&referringSource=articleShare
yes im curious about the bake time for full sized muffins
3 eggs seems like a lot and I’ve baked a lot of muffins. I’m going to try it with just two. I’ll let you know.👍🏼
Delightful Thanksgiving two layer cake with cream cheese frosting - a new fave holiday staple and crowd pleaser! Multiplied the ingredients by 1.5x and split batter between two 8” round cake pans (well greased and bottom lined with [parchment). Baked for 25 min @ 375 degrees. Let cakes cool on rack for an hour and then frosted (crumb coat first!).
This recipe made 48 mini muffins plus 5 regular sized muffins for me.