Pumpkin-Ginger Mini Muffins
Updated Nov. 11, 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
Cut the molasses at least in half, these taste like molasses muffins!
Made a lot of changes - half whole wheat flour, half the white sugar, little extra pumpkin, tiny chocolate chips and sprinkles on top. And I added cinnamon. I wouldn’t say I can judge the recipe as is based on this but… they were delicious!
These muffins are just meh. Not worth the effort. I like pumpkin, ginger, and molasses, and I loved the story when I read it in the magazine. But you don’t really taste the pumpkin or ginger. If you do make these, note that the weight of flour (275 g) is 10% more than 2 cups. I used the weight and the texture was fine. Plus the baking time they give at the top of the recipe is wrong; it is correct in the recipe. I filled my muffin cups only half full and ended up with 36 mini muffins and 14 large. A little more in each cup would have worked fine.