Spiced Persimmon Muffins Recipe


Spiced Persimmon Muffins Recipe

How to Make Spiced Persimmon Muffins

These sweet persimmon muffins are packed with honey-like flavors that perfectly compliments the warm fall spices.

Prep: 10 mins
Cook: 15 mins
Total: 25 mins


  • cups all-purpose flour
  • 2 tsp baking powder
  • 1 tbsp ground cinnamon, (or 3 teaspoons pumpkin spice)
  • 1 tsp ground ginger
  • 1⁄3 cup granulated sugar
  • ¼ cup brown sugar
  • 1 cup persimmon purée, canned, or 3 ripe Hachiya persimmons, flesh pureed
  • 2 eggs
  • 1⁄2 cup butter, melted


  1. Preheat the oven to 400 degrees F 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.
  4. Beat for 1 minute or so to combine.
  5. Spoon the mixture into the prepared muffin tray until ¾ full.
  6. Bake for 15 minutes until golden and risen and a skewer or toothpick inserted comes out clean.
  7. Place the muffins onto a wire rack to cool completely.
  8. Serve and enjoy!

Recipe Notes

  • The persimmon muffins will keep for 4 days in an airtight container.


  • Sugar: 221g
  • :
  • Calcium: 127mg
  • Calories: 2588kcal
  • Carbohydrates: 244g
  • Cholesterol: 27mg
  • Fat: 184g
  • Fiber: 1g
  • Iron: 1mg
  • Monounsaturated Fat: 89g
  • Polyunsaturated Fat: 48g
  • Potassium: 141mg
  • Protein: 5g
  • Saturated Fat: 38g
  • Sodium: 2226mg
  • Trans Fat: 1g
  • Vitamin A: 8161IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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