So if you read the last post you probably know that I have an abundance of pumpkin in my fridge. I used half of it to create a spiced pumpkin and tahini soup, which was delicious fresh and and days after. Last night, I used most of the other half (apparently roasting 1 pumpkin makes A LOT of pumpkin puree) to make ginger pumpkin muffins. I adapted this recipe from a weight watchers one that called for butternut squash and though I have never tried the original, I really think pumpkin is the way to go on these– they don’t call it pumpkin pie spice because it should be used with butternut squash…
Now, before you think “oh no, healthy pumpkin muffins,” rest assured that I would never post a Mich Dish that wasn’t delicious. Also, I can honestly say that I have very rarely found a weight watchers recipe that wasn’t a crowd pleaser. So bottom line– you’re in good hands!
This recipe has a lot of ingredients, but overall it is pretty simple and straightforward.
First, whisk together the dry ingredients and set aside:
- 1 1/2 cups flour
- 2 tsp pumpkin pie spice (or a combination of nutmeg, allspice, and ginger)
- 1 tsp ground ginger
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup packed brown sugar (I used light, because that’s what I had on hand, but the recipe asks for dark)
- 1 cup pumpkin puree
- 3 Tbsp canola oil
- 1/3 cup fat free yogurt (I used Greek yogurt, but you can use any kind)
- 3 Tbsp molasses
- 1 egg
- Though these muffins are called ginger pumpkin, the ginger flavor can easily be confused for pumpkin pie spice. I love ginger, so next time I make these, I will chop up about 1/2 cup crystallized ginger and mix it into the batter right before baking. I think that will help these muffins be more accurately named.
- I was reading some other food blogs, and I saw someone who sprinkled cinnamon and sugar on top of the muffins before baking them to give a nice sweet crunch on top. I might try this next time as well.