Our Pumpkin Ginger Muffins are so flavorful, spiced with ginger, cinnamon, and cloves. If you wish, just bake a few muffins at a time! The frozen batter will keep in the freezer for up to six weeks.
The pumpkin purée can come from a can, or from leftover baked squash (butternut squash, acorn, pumpkin). If you don’t like currants, leave them out. If you’d prefer raisins or walnuts, add them in! This recipe is flexible.
In a large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Beat the margarine, granulated sugar, and brown sugar in a medium-size bowl until light and fluffy. Beat in the egg and pumpkin. Add the flour mixture alternately with the milk, blending well. Fold in the currants, if desired.
With an ice-cream scoop, fill paper-lined muffin tins three-fourths full. Place in the freezer until solid. Remove the frozen batter in their paper cups from the muffin tins and seal in reclosable plastic bags or covered plastic containers.
When ready to bake, remove the paper cups from the freezer and place in a muffin tin. Bake in a preheated 350 degree oven until the muffins spring back from the touch, about 30 to 40 minutes.
