Best 7 Ginger Pumpkin Muffins Recipes

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Indulge in the tantalizing symphony of flavors that ginger and pumpkin create in these delectable muffins. These muffins are a delightful fusion of sweet and spicy, with a moist and tender crumb that will leave you craving more. The vibrant orange hue of the pumpkin and the aromatic warmth of ginger make these muffins a feast for both the eyes and the taste buds. Perfect for a cozy breakfast, an afternoon snack, or a special occasion treat, these ginger pumpkin muffins are sure to be a hit with muffin enthusiasts of all ages. Browse through our carefully curated collection of recipes, each offering a unique twist on this classic flavor combination. From traditional muffins bursting with pumpkin and ginger to creative variations such as streusel-topped muffins and chocolate chip-studded muffins, we have something for every palate.

Let's cook with our recipes!

PUMPKIN GINGER MUFFINS



Pumpkin Ginger Muffins image

This recipe is from the Brass Lantern Inn in Searsport, Maine. I love the snap of the crystalized ginger

Provided by Aroostook

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 14

1 1/2 cups sifted all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
6 tablespoons margarine, softened
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 egg
2/3 cup canned pumpkin
1/2 cup buttermilk
1/2 cup finely chopped crystallized ginger (non-sulphured)

Steps:

  • In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  • Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
  • Beat in the egg and pumpkin.
  • Add the flour mixture alternately with the milk, blending well.
  • Fold in the chopped ginger.
  • Fill paper-lined or greased muffin pans three fourths full.
  • Bake in a preheated 350 degree oven for 25 to 30 minutes.

GINGER-PUMPKIN MUFFINS



Ginger-Pumpkin Muffins image

Yield Makes 16

Number Of Ingredients 16

5 1/2 tablespoons minced crystallized ginger
1/2 cup dried currants or raisins
2 tablespoons brandy
2 cups sifted unbleached all purpose flour
1 tablespoon ground ginger
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons cooked pumpkin puree or canned solid pack pumpkin
1/2 cup plus 2 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1 large egg
3/4 cup plus 3 tablespoons (packed) golden brown sugar
1/2 cup unsulfured (light) molasses
1/4 cup vegetable oil

Steps:

  • Preheat oven to 375°F. Line sixteen 1/3-cup muffin cups with paper liners. Mix 2 1/2 tablespoons crystallized ginger, currants and brandy in small bowl.
  • Sift flour, ground ginger, pumpkin pie spice, baking soda and salt into medium bowl. Whisk pumpkin puree, buttermilk and vanilla in another bowl. Using electric mixer, beat egg whites and egg in large bowl until foamy. Add 3/4 cup plus 2 tablespoons brown sugar; beat until light, about 2 minutes. Beat in molasses and oil. Beat in dry ingredients alternately with pumpkin mixture in 3 additions each. Stir in currant mixture.
  • Divide batter among prepared muffin cups. Mix 3 tablespoons crystallized ginger and 1 tablespoon brown sugar in small bowl. Sprinkle evenly over muffins.
  • Bake muffins until tester inserted into center comes out clean, about 25 minutes. Cool on rack.

GIANT PUMPKIN MUFFINS WITH MOLASSES-GINGER GLAZE



Giant Pumpkin Muffins with Molasses-Ginger Glaze image

Yield Makes 6 giant muffins or 18 standard muffins

Number Of Ingredients 14

Nonstick vegetable oil 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 pure pumpkin
1/2 cup plus 1 tablespoon mild-flavored (light) molasses
1/2 cup buttermilk
1/2 cup chopped crystallized ginger, divided
1 1/2 cups powdered sugar
1 1/2 tablespoons (or more) water

Steps:

  • Preheat oven to 350°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 medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs 1 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 just blended.
  • Divide batter among prepared muffin cups. Bake until toothpick 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 1 tablespoon molasses in 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 1/4 cup crystallized ginger. Let stand until glaze is set, about 1 hour.

PUMPKIN GINGER MINI MUFFINS



Pumpkin Ginger Mini Muffins image

Super fast. .this is a semi-homemade recipe as it calls for pancake mix. Recipe from First Magazine 11/3/08.

Provided by januarybride

Categories     Low Cholesterol

Time 13m

Yield 24 mini-muffins, 8 serving(s)

Number Of Ingredients 7

2 cups pancake mix (may use whole wheat if you like)
1 cup pumpkin puree
1/2 cup nonfat milk
1/3 cup confectioners' sugar
1 teaspoon ground ginger
1/3 cup confectioners' sugar
1 tablespoon nonfat milk

Steps:

  • Heat oven to 450 degrees.
  • In a bowl, combine all muffin ingredients. Spoon into wells of 2 greased mini muffin pans (making 24 mini muffins).
  • Bake 8 minutes.
  • Remove from pans after about 1 minute and let them cool on wire rack.
  • Make the glaze by combining the sugar and milk and drizzle over the cooled muffins.

PUMPKIN MUFFINS WITH CRYSTALLIZED GINGER



Pumpkin Muffins With Crystallized Ginger image

Make and share this Pumpkin Muffins With Crystallized Ginger recipe from Food.com.

Provided by SharleneW

Categories     Quick Breads

Time 40m

Yield 24 muffins

Number Of Ingredients 14

15 ounces pumpkin puree
2 cups brown sugar
1 cup unsalted butter, melted
4 large eggs
1/2 cup apple cider
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons cinnamon
4 teaspoons powdered ginger
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup crystallized ginger, finely chopped

Steps:

  • Preheat oven to 350 degrees.
  • grease two 12-cup muffin tins.
  • Mix toigether pumpkin, sugar and butter.
  • Add eggs and whisk until smooth.
  • Stir in cider.
  • Sift dry ingredients together and slowly add to liquid mixture.
  • stir until thoroughly mixed.
  • Fold in ginger spoon or pipe into muffin cups.
  • Bake until golden- about 20 minutes.

PUMPKIN GINGER NUT MUFFINS



PUMPKIN GINGER NUT MUFFINS image

Categories     Muffin

Yield 12 muffins

Number Of Ingredients 14

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground ginger
1 cup chopped toasted walnuts or pecans
2 Tbsp well chopped candied ginger

Steps:

  • 1 Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda. 2 Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts. 3 Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

GINGER PUMPKIN MUFFINS



GINGER PUMPKIN MUFFINS image

Categories     Christmas

Yield 28 muffins

Number Of Ingredients 15

1 15 oz.can of pumpkin
2 cups packed brown sugar
1 cup butter - melted
4 eggs
1/2 cup apple cider
3 1/2 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
4 1/2 tsp cinnamon
4 1/2 tsp ground ginger
1 tsp nutmeg
1/2 tsp ground cloves
1 cup finely chopped crystillized ginger
(You can find it at Foodtown in Red Bank in the bulk food bins)

Steps:

  • Preheat oven to 350 degrees. Place paper liners in 28 muffin cups. Stir the pumpkin, sugar and butter together in large mixing bowl. Add eggs and beat until mixture is smooth. Stir in cider. Sift the flour, baking powder, baking soda, salt and spices into another bowl. Gradually stir in the flour mixture until all together. Fold in the crystillized ginger. Spoon into muffin tins, filling alsmost to the top. Bake until puffed and golden 20 to 25 minutes.

Tips:

  • To achieve a moist and tender muffin, ensure that the wet and dry ingredients are thoroughly combined, but do not overmix.
  • For a crispy muffin top, sprinkle a coarse sugar or streusel topping before baking.
  • For a perfectly golden muffin, keep an eye on the baking time, as overbaking can result in dry muffins.
  • To enhance the pumpkin flavor, use canned pumpkin purée instead of fresh pumpkin.
  • Feel free to experiment with different spices like cinnamon, nutmeg, or allspice to create unique flavor combinations.
  • For an extra touch of sweetness, drizzle a glaze or frosting on top of the cooled muffins.

Conclusion:

Ginger pumpkin muffins are a delightful treat that combines the warmth of ginger and the comforting flavors of pumpkin. With just a few simple steps, you can create these delicious muffins that are perfect for breakfast, brunch, or a cozy afternoon snack. Whether you choose to stick to the classic recipe or add your own creative twists, these muffins are sure to be a hit with everyone who tries them. So gather your ingredients, preheat your oven, and let's get baking!

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