Pumpkin Muffins With Crystallized Ginger

A delicious spicy treat with a low sugar twist. Pumpkin, cinnamon, nutmeg, cloves and the surprise ingredients of crystallized ginger and chopped walnuts will remind you that fall is upon us.

Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 32 minutes
Servings 20
Author Robin Liner


  • 1 3/4 cup Unbleached all purpose flour
  • 1 cup Swerve sweetener
  • 1/2 cup Dark brown sugar packed
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1/4 tsp Ground cloves
  • 1/4 tsp Ground nutmeg
  • 1/2 cup Chopped walnuts
  • 1/4 cup Crystallized ginger
  • 2 Eggs
  • 1/2 cup coconut oil melted
  • 1 tsp Vanilla extract
  • 15 oz. can pumpkin Not pumpkin pie filling


  1. Preheat oven to 375 degrees and place parchment paper liners in 20 muffin tin wells.

  2. Combine dry ingredients in a large mixing bowl (The first 10 ingredients) and combine.

  3. In a separate bowl combine the pumpkin, eggs, melted coconut oil and vanilla and whisk together.

  4. Add the wet ingredients to the dry ingredients and mix just until combined.

  5. Using an ice cream scoop divide the batter between the muffin wells.

  6. Place in the preheated oven for 20-22 minutes. Check by poking a toothpick into the center of the muffin. If it comes out clean they are done. 

  7. Remove from the oven and dust with a little powdered sugar(optional). Transfer the muffins to a cooling rack or platter. Enjoy hot or at room temperature.

Recipe Notes