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Recipe: Pumpkin Ginger Muffin

October 29, 2013 17 Comments

UPDATE: I’ve added this post to my Favorite Falliday Recipes! Click here to see them all.

Recently obsessed with all things ginger, and tiring of the impatient stares from two cans of pumpkin puree, I set out to create a “spicy” pumpkin ginger muffin. I’m pleased enough with my end result after Round 2 to actually share the recipe with you.

Pumpkin Ginger Muffins - Running Hutch

The first round wasn’t gingery enough and a bit over moist. For the second round I upped the fresh grated ginger and tweaked a few things to come out with a spicy muffin (because of the ginger), slightly sweet and just moist enough not to make you thirsty when you eat it.

2013-10-29-round 1 muffin

Sans frosting, the Pumpkin Ginger Muffins can be a hearty addition to your breakfast. When I bake I like to avoid using wheat flours and refined sugars. I’ve fully adopted the overripe banana and dates for sweeteners, and use Coach’s Oats almost every chance I get, Paleo or not. Here’s a quick run down of what’s in the muffin.

Pumpkin Ginger Muffin Ingredients:

  • Pumpkin Puree
  • Banana
  • Coach’s Oats
  • Flax Seed Meal
  • Dates
  • Egg
  • Ginger Root
  • Pumpkin Pie Spice
  • Baking Soda
  • Salt
  • Vanilla Extract
  • Walnut Pieces
  • Coconut Shavings (Optional)

Truth be told, this should be called a Pumpkin Ginger Walnut Oat Muffin, but that wouldn’t hold anyone’s attention.

Dry Ingredients

Round 1 included shredded, unsweetened coconut. Mainly because I had just about 1/4 Cup left in the bag and I wanted to use it up. Round 2 did not include it. I’d say it’s just a matter of preference if you like to use coconut or not. If you don’t it won’t detract from the flavor at all. If you like that extra bit of coconut-iness then go for it.

Wet Ingredients

For the ginger, I use a fine grater until I have a juicy pile of minced-like ginger that fills a tablespoon. There are strings of fibers that don’t quite break down in the grating processes. I don’t mind those so I throw it all in.

combine

Walnuts give a fun crunch to the end result, reminding me of banana bread. You certainly don’t have to use them but I don’t know why you wouldn’t want too.

bake.jpg

You can take your Pumpkin Ginger Muffins a step further and turn them into a fabulous fall dessert with a Chocolate Cinnamon Frosting (recipe also included). Four ingredients make this “frosting” super simple to whip up. It is a smooth frosting and only sweet enough to turn a relatively healthy muffin into a relatively healthy, super dense, not so pretty cupcake.

melt

Unfortunately, my muffins don’t photograph super well. They taste great though, which is far more important to me. Also, I finally found a good use for those mini pumpkins we got in our CSA box – photo props!

2013-10-29-enjoy Pumpkin Ginger Muffin Recipe

Here is the written recipe for both the Pumpkin Ginger Muffin and Chocolate Cinnamon Frosting. However, if you really want to take this muffin for a spin, pin the recipe at the bottom!

Preheat Oven to 350

Ingredients:

  • 1 Cup Coach’s Oats (or regular rolled oats)
  • 1/4 Cup Flax Seed Meal
  • 1/4 Cup Shredded Unsweetened Coconut (Optional)
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt

–Mix above dry ingredients together in a bowl–

  • 1 Can Pumpkin Puree
  • 1 Egg
  • 1 Overripe Banana
  • 1/2 Cup Pitted Dates
  • 1/2 Teaspoon Vanilla Extract
  • 1 Tablespoon Fresh Grated Ginger

–Blend above wet ingredients in a food processor–

Combine wet and dry ingredients with

  • 1/2 Cup Walnut Pieces

Spray a muffin pan with non-stick spray or use paper liners. I used a 12-cup muffin pan. Spoon in muffin batter until all cups are even. Bake for 15 minutes at 350 degrees. Let cool before eating or frosting.

Chocolate Cinnamon Frosting Recipe

Ingredients

  • 1 Tablespoon Coconut Oil
  • 2 Tablespoons Agave Honey or Simple Syrup (I used my Cinnamon Syrup*)
  • 3 Tablespoons Unsweetened Cocoa Powder
  • 2 Teaspoons Cinnamon

Put all ingredients in a small saucepan on low heat. Stir until fully combined and heat until the chocolate is easy enough to spread on the muffins. You can sprinkle pumpkin seeds on the top before the chocolate cools for a more interesting looking muffin.

*Really LOVE ginger? Swap the Cinnamon Syrup for the Ginger Syrup in my Falliday Recipe ingredients and give that whirl!

If you try these out, let me know how you like them!

PIN THE RECIPE!

Pumpkin Ginger Muffin Recipe - RunningHutch

More Falliday Recipes

Falliday Sweet Potato Crumble Recipe
Sweet Potato Crumble
Pumpkin Ginger Muffins
Ginger Apple Cider

Fall Fruit Salad
Dirty Pear Toddy

  • FALL FRUIT SALAD
  • GINGER APPLE CIDER
  • DIRTY PEAR TODDY
  • SWEET POTATO CRUMBLE

Comments

ADD COMMENT
  1. sprint2thetable says

    October 29, 2013 at 7:16 pm

    These look fantastic! I love ginger in anything. Add pumpkin and banana and I’m over the moon. 🙂

    Reply
  2. Jennifer F says

    October 30, 2013 at 4:42 am

    These look so good — oooh, and the chocolate cinnamon frosting definitely puts a new twist on the pumpkin . . . so, I’m undeclaring it as passe!

    Reply
    • Running Hutch says

      October 30, 2013 at 7:53 am

      lol! You are too funny.

      Reply
  3. katsnf says

    October 30, 2013 at 5:01 am

    Yum! Eat ALL of the pumpkin things!

    Reply
  4. Brittany @ Delights and Delectables says

    October 30, 2013 at 7:52 am

    These look to DIE for! Any leftovers?? 😉

    Reply
    • Running Hutch says

      October 30, 2013 at 7:53 am

      I wish…rather hard to keep left overs around.

      Reply
    • Running Hutch says

      October 30, 2013 at 8:11 am

      Yeah….no. 😉

      Reply
  5. Melanie Flinn (@nutritiouseats) says

    October 30, 2013 at 1:26 pm

    I am obsessed with pumpkin bread/muffins, you name it. These look awesome. Love the ingredients.

    Reply
  6. Crystal says

    January 17, 2014 at 7:14 pm

    Gosh that looks good!

    Reply
  7. Apples and Arteries says

    September 2, 2014 at 4:55 am

    Yum! I’ve been adding ginger to everything lately…applesauce, pear sauce, soup, smoothies, etc.

    Reply
    • Running Hutch says

      September 2, 2014 at 7:15 am

      Pear sauce sounds lovely!

      Reply
  8. Jennifer Smith says

    July 14, 2016 at 6:30 pm

    I hope you don’t mind, but I enjoyed your pumpkin recipe so much, that I put a link to it on my new blog. I can’t wait for Autumn 🙂 http://www.frolicinflorida.com

    Reply
    • Coach Henness says

      July 14, 2016 at 8:45 pm

      Cool! Thanks.

      Reply

Trackbacks

  1. Muffin Round up! | says:
    September 24, 2014 at 2:03 am

    […] Pumpkin Ginger Muffins (with flax and dates) […]

    Reply
  2. Falliday Recipes: Dirty Pear Toddy says:
    November 8, 2015 at 5:52 pm

    […] PUMPKIN GINGER MUFFINS […]

    Reply
  3. Falliday Recipes: Sweet Potato Crumble - Thoroughly Thriving says:
    November 9, 2015 at 7:53 am

    […] PUMPKIN GINGER MUFFINS […]

    Reply
  4. Falliday Recipes: Ginger Apple Cider - Thoroughly Thriving says:
    November 9, 2015 at 3:34 pm

    […] PUMPKIN GINGER MUFFINS […]

    Reply

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Coach Tiffany Henness.
I am a scattered-creative, transracial adoptee, forest dweller, organ donor, and #boymom, who writes, runs, and believes living out my faith in Christ involves seeking justice. I write about many things, but at the heart of it all is the desire to challenge and inspire us to see ourselves as God intended: whole in mind, body and soul. Contact me.

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