Sounds so good!
Totally off topic on this - but have you ever made a pumpkin pie in a ginger snap crust? You know like the graham cracker type, but with ginger snaps? So wonderful.

Note from Elise: Hi Gordon, yes, we have a chiffon pumpkin pie which is prepared in a gingersnap crust. Delicious.

Now this is my kind of recipe! Not fussy, no heavy machinery needed, adaptable to any kind of squash or pumpkin. Thanks.

These are definitely going on my 'to-bake' list! They sound absolutely perfect and delicious.

I look so forward all year to the flavors of fall and all the baking to be done! Pumpkin is one of my favorite fall flavors and these muffins look perfect!!!

This sounds like breakfast! Thanks for posting in time for me to make them this morning. I'm going to use sprouted spelt flour (my new favorite) and succanat (also becoming a new favorite). I'll let you know how they turn out.

I tried to say "Pumpkin Ginger Nut Muffins" three times fast, and was unsuccessful.

I do, however, think that I'll be able to eat three of these babies faster than I can say it.

I love ginger - and I'm going to be butchering my pumpkin next weekend so I'll have the pumpkin. Perfect timing!

It just so happens that I have all of these things in my cupboard! Can't wait to make these, they sound so delicious and easy.

This recipe was so appealing (the simplicity and flexibility) that I have to make it today. I have some leftover baked sweet potatoes from dinner last night that I'll scoop out of the skins. I love this sight - it's updated so frequently and crystal clear. Thanks for the great job you do!

It's raining a little today in San Diego too. Perfect day for muffins.

They're so festive, I love it!

Just made a batch of these with a fresh organic sugar pumpkin, Trader Joe's organic ginger chunks and raisins instead of nuts. Dee-licious! They smell wonderful and taste even better. Thank you, Elise!

That sounds like a yummie recipe--I'll have to compare it against the pumpkin muffins my step mom makes! BTW~ Would it be unwise to substitute the ground ginger w/ fresh ginger? I don't have ground at home--only fresh.

Note from Elise: Sure, Tina, it should work fine, why not try it? Let us know how it turns out.

Oh, I love pumpkin and I love ginger, they are just perfect together, and better in a muffin; and it's really a fall recipe!

I'll try this recipe soon.

Elise! I just made these muffins this evening. They are WONDERFUL! I didn't have any nuts (and I'm not used to cooking with them anyway, to be honest, because my sister is allergic to them), so I put half a cup of sultanas in them (I soaked them in the water). I didn't have any candied ginger, either, so I had to skip that bit. But anyway, I made a batch because my Dad handed me a pumpkin this afternoon and I'd just been perusing your site (as I am wont to do on many an occasion), and I thought 'ooh! I want to make some!'. Anyway, to cut my rambling short: they are absolutely scrumptious. I can see this becoming a firm favourite. Thank you!!

Those muffins simply look delicious. I wonder if it would be possible to use honey instead of sugar as sweetener.

Gave them a go and they are fantastic! I added a little bit of fresh (unsweetened) whipped cream on top of mine which was a really delicious addition and gave a really nice balance of textures in your mouth.

Whoa boy! I'm gonna have to try these just as soon as I finish the pumpkin roll I made last week. I love that it's offically pumpkin treats season finally! My guilty pumpkin pleasure/indulgence? Eddy's pumpkin ice cream - so good!

Elise,

I made this recipe yesterday for my wife and her business partner who were sequestered all day working (on a Sunday!!) You should have seen their eyes light up when I showed up with a Tupperware filled with muffins still hot from the oven. Those girls raved about this recipe and it scored me huge points with my wife.

Unfortunately, I forgot to add golden raisins as I had intended. I suppose it just gives an excuse to make these muffins again.

Just made this recipe with my daughter. It came out really really good - the only thing was that I didn't have baking soda, and had to use baking powder, so the muffins didn't grow much.
My house smells delicious now and I already ate 4. =D
Thank you!

Muffins -- my favorite treat. And, lately, I've wondered about what to use pumpkins for and this seems like an excellent way.

For the pumpkin puree, is it better to use canned or fresh? I know that when I make pumpkin pie with fresh pumpkin, it actually doesn't taste as good as when it's the canned stuff. Is it the same for this recipe?

I have a similar recipe, but with a cream cheese filling (ginger optional). The dough is the same; for the filling, use one lightly beated egg, 3 ounces of softened cream cheese and 1 tablespoon of Argentinian dulce de leche (you can just put sugar, but I prefer the dulce de leche; Bonne Maman has a caramel sauce that is quite similar to the stuff). When you fill the muffin tins with the batter, fill halfway, add a bit of the cream cheese mix, and finish with some more batter. They look beautiful as well.

Oh I cannot wait to try these ones. They look SO good and puffed up!

Hi this is a great recipe, I am a vegetarian and do not eat eggs also, so can I use a teaspoon of baking powder instead of eggs? and also is the flour, wholemeal, plain or selfraising? Thankyou, I cannot wait to make them

I love pumpkin everything. Pumkin (and the spices that accompany it) is fall embodied. These will be made asap.

This sounds wonderful. I'd love to make it tomorrow. I'd like to use King Arthurs White Whole Wheat flour, but whenever I try to substitute it, it's a mess. Do you know how much white whole wheat flour to substitute for the regular flour?

These look so good! I was wondering, though...and I hoped your expertise could answer this for me: What does the butter (as opposed to using oil) do for the consistency? I typically use oil in my muffins, so I was curious what the difference would be.

thanks!

I made them without the candied ginger (the store had none) but no matter, I ate 4 of them. urp. sorry.

A real treat would be to serve them with candied ginger butter scooped out with a melon baller.

Any advice on FREEZING muffins? I always want to make muffins, but I would love to be able to bring them in the car with me for a quick commuter breakfast. Any advice?

Elise,

Got up early and made these this morning, and my wife woke up to the smell of baking muffins wafting throughout the house. Needless to say she was very pleased - and they came out deeeelicious! :)

Thanks for the recipe!

Hi Elise,

I made these last night for a potluck at work today. I left out the candied ginger and used Shuna's Crisp Topping http://www.kqed.org/weblog/food/2006/07/crisp-topping-all-year-round-fruit.jsp on top for a streusel-like effect. They came out delish!

I also made the Chile Verde recipe from last week... awesome! I recently learned that my die hard recipe for chile verde is actually green chile stew. I had no idea there was a difference. Thanks again for your delicious seasonal recipes. You never let me down!

I made this last night and they are so good. My husband couldn't wait for them to cool :)

Brought these into work today for a meeting and they were a HUGE hit. I didn't use the candied/crystallized ginger, but did use walnuts and golden raisins. Delicious! Thanks for another perfect recipe.

I made these and used a little whole wheat flour and a little oat bran, replacing some white flour. They were delicious! We're trying to get more fiber in our diets

Mmmm...this recipe reminds me of one my mom used to make when I was in high school, except she added almonds and mini chocolate chips to hers. She'd make them every October, and I alway took them to Halloween parties, and they were an instant hit. Can't wait to try your version!

I made these last night and loved them! I made half of the batch as written and half with chocolate chips instead of the candied ginger and nuts, I liked them both a lot.

How would you substitute honey for sugar? Some folks are on a restricted diet...moi...and can only have honey and molasses...no refined sugar.
Also wondering if it would be possible to substitute whole wheat pastry flour for the white flour, and would you need to adjust other things to make that work. Trying to get the refined carbs out of the diet :)

Hi Elise,

Love your site and look forward to new entries everyday. Just wanted to thank you for this easy, yet mouth-watering recipe. I made them this morning, and they came out smelling (and tasting) wonderful!

Kabocha season is in full swing in Japan, so I can't wait to try your pumpkin bread and toasted pumpkin seeds too.

p.s. Liz, the following page might answer your questions.
http://www.ochef.com/91.htm

I made these and they are very yummy.....everyone enjoyed them. Thanks!

I made these today and mine didn't rise and look as pretty as yours :( I did add 1/2 whole wheat flour and added some extra baking soda. Where did I go wrong! They are still good though! Thanks!

Carmah, that ochef site is so, so helpful. Thanks for posting the link! It came in handy because I substituted maple syrup for white sugar. I also used kamut instead of wheat flour. They turned out nice and moist, but really lacking in the spice department. I'll make these again but I think I'll try doubling the spices next time.

Note from Elise: Make sure your spices are fresh. More than a year old and they should be discarded.

I made these today with some modifications: the nuts I used were cashews and I skipped the candied ginger. They are very good.

Oh my GOSH these are amazing! I omitted the candied ginger in lieu of a little more crushed, and I added a 1/2 tsp of vanilla. These are absolutely to die for. Thank you Elise!

Very nice and easy recipe !
Thanks.
Perhaps it will be good with a butternut ?

Note from Elise: It works just as well with butternut squash.

Just wondering if whole wheat flour can entirely replace white flour. Sounds really good.

I loved this recipe but made a few adjustments for dietary reasons. Walnut oil in place of the butter, a generous 1/4 of silken tofu and 1/4 cup egg whites to replace the 2 whole eggs. I opted for 1 cup of unbleached all purpose flour plus 1/2 cup of white whole wheat flour. My last change was to reduce the sugar to 3/4 Cup. Now I'm wondering if brown sugar would work, hm. These muffins will be among the other goodies on our Thanksgiving table. Thank You.

These muffins are SO delicious. I made them last night. They have a great texture, and I actually got a perfect muffin top, which is a first for me!

Somehow I've managed to run out of cinnamon, so I added a pinch of cardamom and cloves to keep the spice level high, and it was still great.

I'm definitely keeping the recipe.

Wow! These are yummy! I make them at least once a week, they are my two year olds favorite and at least once a week she refuses to eat anything and demands, Muffins! Thank you so much for this recipe!

These muffins are awesome!