![['Juicy muffins au gingembre with a golden-brown crust, displayed side view.', 'Close-up of spiced ginger muffins showcasing their fluffy texture and rich color.', 'Side view of warm ginger muffins with a moist interior and visible spices.', 'Delicious muffins au gingembre with a shiny top and sprinkled spices.']](https://douceursucree.com/wp-content/uploads/2026/08/muffins-au-gingembre_1_U1-2.webp)
Muffins au gingembre et aux épices
These spiced pumpkin muffins are perfect for a cozy breakfast or snack, combining warm flavors of ginger and pumpkin with a moist texture.
Ingredients
Cooking spray
- 1.5 cups All-purpose flour
- 2 teaspoons Pumpkin pie spices
- 1 teaspoon Ginger, chopped
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cups Dark brown sugar, packed
- 1.75 cups Cooked, pureed butternut squash (yields about 250 ml)
- 3 tablespoons Canola oil
- 0.333 cups Plain yogurt (unsweetened)
- 3 tablespoons Molasses
- 1 large Egg
Instructions
- Preheat oven to 180°C (350°F). Spray muffin tins with cooking spray.
- Mix dry ingredients: flour, spices, ginger, baking soda, and salt.
- In a separate bowl, combine sugar, squash, oil, yogurt, molasses, and egg; beat until smooth.
- Pour wet mixture into dry ingredients; fold gently until just combined.
- Divide batter evenly into muffin tins; bake for 20-25 minutes until a toothpick comes out clean.
Notes
For best results, do not overmix the batter to keep muffins light and fluffy.