In partnership with
This recipe is perfect for a crisp fall day, as it pairs so well with a warming cup of tea or coffee, cozy socks, leaf peeping, and a good book or conversation.
It offers a rich pumpkin flavor without cloying sweetness, with hints of warming cardamom and earthy ginger from both ground and crystallized forms running throughout. (If you’re not familiar with the delights of cardamom, check out my October newsletter.)
I’ve worked the recipe so that you can make it into muffins or in a loaf pan. (I devoured both versions—it’s that good.) And I found that adding ¼ teaspoon of my Cardoz Legacy Garam Masala adds even more subtle, complex, and earthy flavors to this beloved classic.
Folding in crystallized ginger adds texture while upping the zingy flavor dynamic. And I love the sunny sweetness of golden raisins. But feel free to play around with your add-ins with your preferences or whatever you have on hand!
If you make it, please snap a pic and share it with me on Instagram! (We’re @cardozlegacy.)
Ginger Cardamom Pumpkin Muffins (or bread!)
Course: Breakfast/dessert
Serves: 8-12
Cooking Time: 20 minutes for muffins, 50-60 minutes for bread
Masalas: Garam Masala (optional)
Other necessary spices: Other necessary spices: Ginger powder, cardamom powder, grated nutmeg
Finishing touches and other options:
Citrus glaze: Mix ½ cup powdered sugar with 1-2 tsp orange or lemon juice and drizzle over the cooled loaf of muffins.
Spice sugar topping: Mix raw sugar with a pinch of cardamom or Garam Masala, then sprinkle over the loaf or muffins before baking for a crisp crust.
For extra moisture: Swap half of the oil for yogurt or sour cream.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cardamom
½ tsp ground ginger (use 1 tsp if not also using crystallized ginger)
¼ tsp ground nutmeg (optional)
¼ tsp Garam Masala (optional)
1 cup canned pumpkin puree
2 large eggs
½ cup vegetable oil
⅓ cup milk or buttermilk
¾ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
¼ cup chopped crystallized ginger (optional)
½ cup chopped nuts (pecans or walnuts)
¼ cup golden raisins (optional)
Method
Preheat your oven to 350°F.
If making bread: Lightly grease a 9x5 loaf pan and line with parchment paper.
If making muffins: Lightly grease a 12-cup muffin tin, or line with papers.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cardamom, ginger, nutmeg, and Garam Masala.
In a large bowl, whisk together until smooth the pumpkin puree, eggs, oil, milk, both sugars, and vanilla.
Add the dry mixture to the wet ingredients and stir gently until just combined. (Don’t over-mix.)
Fold in the crystallized ginger, nuts, and raisins.
Pour the batter into the prepared pan.:
If making bread: Bake for 50-60 minutes or until a toothpick in the center comes out clean.
If making muffins: Bake for 18-22 minutes, until a toothpick in the center comes out clean.
Let cool in the pan for 10 minutes. Then transfer to a rack to cool completely.
Have you made this recipe?
Do red cars cost more to insure?
You may have heard the myth that red cars cost more to insure, often with varying reasons why. The truth is, the color of your car has nothing to do with your premium. Insurance companies are more interested in your vehicle’s make, model, age, safety features, and your driving history. What’s not a myth, though — is that people really can save a ton of money by switching insurers. Check out Money’s car insurance tool to see if you could, too.