Best 5 Giant Pumpkin Muffins With Molasses Ginger Glaze Recipes

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Indulge in the comforting goodness of Giant Pumpkin Muffins, a delightful treat that combines the warm flavors of pumpkin and spices with a luscious glaze. These muffins are not just ordinary muffins; they're colossal in size, ensuring a satisfying portion that's perfect for sharing or enjoying all by yourself.

The magic of these muffins lies in the perfect balance of pumpkin puree, warm spices like cinnamon, nutmeg, and ginger, and the subtle sweetness of molasses. Each bite reveals a moist and tender crumb, while the glaze, made with a combination of molasses, ginger, and lemon juice, adds a touch of tangy sweetness that elevates the flavors to a whole new level.

But that's not all! This recipe article also includes a collection of irresistible variations that will tantalize your taste buds. From a decadent chocolate chip pumpkin muffin variation to a nutty pecan pumpkin muffin version, each variation offers a unique twist on the classic pumpkin muffin. And for those who prefer a gluten-free option, there's a dedicated gluten-free pumpkin muffin recipe that promises the same deliciousness without compromising on texture or flavor.

So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more. These Giant Pumpkin Muffins with Molasses-Ginger Glaze are sure to become a staple in your kitchen, bringing warmth and comfort to your taste buds with every bite.

Here are our top 5 tried and tested recipes!

PUMPKIN GINGERBREAD MUFFINS



Pumpkin Gingerbread Muffins image

These easy pumpkin gingerbread muffins are the best of both worlds! Fantastically moist and perfectly spiced, they are a fresh delight.

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 45m

Number Of Ingredients 14

3/4 cup all-purpose flour
3/4 cup white whole wheat flour (or additional all-purpose flour)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pure pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup
1/2 cup unsulphured molasses (do not use blackstrap; it will be too bitter)
1/4 cup Land O Lakes® Unsalted Butter in Half-Sticks
2 large eggs (at room temperature)
2 tablespoons coarse sparkling sugar or turbinado sugar

Steps:

  • Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray.
  • In a medium mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In a separate, larger mixing bowl, stir together the pumpkin puree, maple syrup, molasses, melted butter, and eggs until well blended.
  • Add the dry ingredients to the wet ingredients, then by hand with a rubber spatula or wooden spoon, stir very gently to combine; stop as soon as the flour disappears. The batter will seem loose and a little lumpy.
  • Divide the batter among the muffin cups, filling them no more than 3/4 of the way to the top. Sprinkle the tops of each muffin with 1/2 teaspoon sparkling sugar.
  • Bake the muffins for 20 to 22 minutes, until the tops spring back lightly when touched and a tester inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let the muffins cool in the pan for 5 minutes. Carefully remove the muffins from the pan and transfer to the rack to cool completely. These taste even better as they rest. Enjoy!

Nutrition Facts : ServingSize 1 (of 12), Calories 191 kcal, Carbohydrate 35 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 37 mg, Fiber 2 g, Sugar 21 g

PERFECT PUMPKIN MUFFINS



Perfect Pumpkin Muffins image

These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.

Provided by SASHA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 14

Number Of Ingredients 14

cooking spray
1 (15 ounce) can pumpkin puree
¾ cup melted butter
¾ cup brown sugar
¼ cup water
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
  • Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
  • Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g

GIANT PUMPKIN MUFFINS WITH MOLASSES-GINGER GLAZE



Giant Pumpkin Muffins With Molasses-Ginger Glaze image

Perfect fall muffins with a delicious-molasses glaze and a sprinkling of chopped crystallized ginger on top. Haven't made them yet, but they are calling my name. Recipe is from Bon Appetit.

Provided by DailyInspiration

Categories     Breads

Time 1h

Yield 18 standard muffins

Number Of Ingredients 14

nonstick vegetable oil cooking spray
2 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1/2 cup canola oil
3 large eggs
1 (15 ounce) can pumpkin puree
1/2 cup light molasses, mild flavored (plus 1 tbsp.)
1/2 cup buttermilk
1/2 cup crystallized ginger, chopped and divided
1 1/2 cups powdered sugar
1 1/2 tablespoons water (or more)

Steps:

  • Preheat oven to 350 degrees F. Spray 6 giant (1 1/4 cup) muffin cups or 18 standard (1/3 cup) muffin cups with nonstick spray. Sift flour, ginger, baking soda, and salt into a medium bowl. Using an electric mixer, beat 1 cup sugar and oil in a large bowl to blend. Beat in eggs one at a time, blending well after each addition. Beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger. Stir in flour mixture until well blended.
  • Divide batter among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins. Transfer muffins to rack; cool completely.
  • Whisk powdered sugar, 1 1/2 tablespoons water and remaining 1 tablespoons molasses in a medium bowl, adding more water as needed to form thick glaze. Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides. Sprinkle with remaining 1/4 cup crystallized ginger. Let stand until glaze is set, about 1 hour.

Nutrition Facts : Calories 253.6, Fat 7.1, SaturatedFat 0.8, Cholesterol 31.3, Sodium 257.5, Carbohydrate 44.7, Fiber 0.7, Sugar 26.8, Protein 3.5

GINGER DATE MUFFINS



Ginger Date Muffins image

Categories     Bread     Egg     Ginger     Breakfast     Brunch     Bake     Quick & Easy     Date     Winter     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
6 tablespoons unsulfured molasses
1 3/4 cups packed pitted dates (about 10 ounces)
1 1/2 sticks (3/4 cup) unsalted butter, softened
6 tablespoons packed dark brown sugar

Steps:

  • Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
  • Into a bowl sift together flour, ginger, baking powder, baking soda, and salt. In a small bowl whisk together egg and molasses until combined. Coarsely chop dates. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures until just combined and stir in dates. Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 15 minutes (muffins will not dome).

EASY PUMPKIN MUFFINS



Easy Pumpkin Muffins image

Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.

Provided by CINDYCOSTA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
  • In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
  • Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 36.8 g, Cholesterol 0.9 mg, Fat 5.2 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 368.8 mg, Sugar 19.9 g

Tips:

  • Use fresh pumpkin puree: Fresh pumpkin puree will give your muffins a more intense flavor and texture than canned puree.
  • Don't overmix the batter: Overmixing the batter will make your muffins tough. Mix just until the ingredients are combined.
  • Fill the muffin cups to the top: This will help the muffins rise evenly and prevent them from becoming too dry.
  • Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
  • Let the muffins cool completely before glazing them: This will help the glaze set properly.

Conclusion:

These giant pumpkin muffins with molasses-ginger glaze are a delicious and festive treat that is perfect for fall. They are moist and flavorful, with a perfect balance of sweetness and spice. The molasses-ginger glaze adds a finishing touch that is both delicious and beautiful. Whether you are serving them for breakfast, brunch, or dessert, these muffins are sure to be a hit.

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