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Easy Spiced Persimmon Muffins
4.3 from 202 votes

Easy Spiced Persimmon Muffins

Easy Spiced Persimmon Muffins incorporate persimmon purée with warm spices like cinnamon and ginger, combined with sugars and flour to produce a moist, golden muffin. Baked in a muffin tin, these lightly spiced treats carry a tender crumb perfect for fall flavors. They can be enjoyed as a snack or breakfast option.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12
Calories: 211 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 ¾ cups all-purpose flour plain flour, 225g
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon or 3 teaspoons pumpkin spice
  • 1 teaspoon ground ginger
  • ⅓ cup granulated sugar 75g
  • ¼ cup brown sugar 50g
  • 1 cup persimmon purée from a can or 3 ripe Hachiya persimmons, flesh pureed, 250g
  • 2 egg
  • ½ cup butter melted

Instructions

    Cup of Yum
  1. Preheat the oven to 400F / 200C and line a 12-hole muffin tin with muffin cases.
  2. Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.
  3. Whisk the persimmon purée and eggs together in a jug, then add to the dry ingredients with the melted butter.Note: To make your own persimmon puree, use very ripe hachiya persimmons, scoop the flesh into a blender and whiz for a minute or so until smooth.
  4. Beat for a minute or so to combine.
  5. Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.
  6. Place the muffins onto a wire rack to cool completely.
  7. The persimmon muffins will keep for 4 days in an airtight container.

Notes

  • Substitute cinnamon with pumpkin pie spice for a different warm spice profile.
  • Add chopped apples, raisins, dried cranberries, or nuts to vary texture and flavor.
  • For gluten-free muffins, use a gluten-free flour blend containing xanthan gum and verify all ingredients are gluten-free.
  • To make vegan, replace butter with a vegan alternative and eggs with a suitable egg replacer or flax egg.
  • Store muffins in an airtight container for up to 4 days; freeze cooled muffins for up to 3 months in a sealed container or bag.

Nutrition Information

Calories 211kcal (11%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 48mg (16%) Sodium 81mg (3%) Potassium 164mg (3%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 276IU (6%) Vitamin C 13mg (14%) Calcium 54mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 211

% Daily Value*

Calories 211kcal 11%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 48mg 16%
Sodium 81mg 3%
Potassium 164mg 3%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 276IU 6%
Vitamin C 13mg 14%
Calcium 54mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.