Pumpkin Ginger Mini Muffins

Pumpkin Ginger Mini Muffins
Yields:Nutrition:Prep Time:Total Time:
24 servings 65 calories 15 min 30 min

Helps with these side effects:
Nausea, taste alterations

These delicately spiced muffins get extra flavor and texture from currants (perfectly sized for miniature treats) and crystallized ginger, available in the baking section of most supermarkets. To make the muffins extra mild, you can leave out the crystallized ginger.

For stronger flavor, increase the amounts of the ground spices. To make regular-sized muffins, add 5 to 10 minutes to the baking time. This recipe makes about a dozen muffins.

Before making any drastic changes to your diet be sure to consult with your doctor or nutritionist. While these recipes may relieve common symptoms, your doctor may have you on a specific diet due to your treatment plan. If you have questions regarding your diet please consult with your doctor. The information presented here is not intended to substitute the advice of your doctor or care team.


  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch ground nutmeg
  • Pinch ground cloves
  • 1/4 cup currants, golden raisins, or brown raisins
  • 2 tablespoons finely chopped crystallized ginger
  • 1 egg
  • 1/4 cup butter, melted and slightly cooled
  • 3 tablespoons water
  • 1/2 cup canned pumpkin purée


  1. Preheat the oven to 350 degrees Fahrenheit. Coat two mini muffin tins with nonstick cooking spray, or fill with paper liners.

  2. In a bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves. Add the currants and crystallized ginger, and stir gently to coat.

  3. In a separate bowl, beat the egg. Add the butter, water and pumpkin, and stir to combine. Add the egg mixture to the dry ingredients, and gently stir to incorporate. Spoon the batter evenly into muffin cups.

  4. Bake for 12 to 15 minutes, or until the tops just bounce back when touched. Leave in the tins for 5 minutes before transferring to a cooling rack.


This material is furnished for informational purposes and is for your personal use only. It is not intended as a substitute for the expertise, judgment and specific advice of your health care professional. Based on your condition and treatment plan you may have different dietary needs. Please consult with your doctor before making changes to your diet plan.

Reproduced, with permission, from Jeanne Besser et al., What to Eat During Cancer Treatment (Atlanta: American Cancer Society, 2009) 124. ©2009 by the American Cancer Society.