Best 5 Pumpkin Ginger Mini Muffins Recipes
Tantalize your taste buds with the delightful flavors of fall with our Pumpkin Ginger Mini Muffins! These bite-sized treats are a perfect blend of warm pumpkin spice and zesty ginger, offering a burst of autumnal goodness in every bite. Each muffin is packed with nutritious ingredients like whole wheat flour, Greek yogurt, and pumpkin puree, making them a guilt-free indulgence. With three variations to choose from—classic, streusel-topped, and chocolate chip—these mini muffins cater to every palate. Whether you're hosting a cozy brunch, packing a wholesome snack for your kids, or simply craving a sweet treat, our Pumpkin Ginger Mini Muffins are the perfect choice. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that celebrates the beauty of the season!
Check out the recipes below so you can choose the best recipe for yourself!
EASY PANCAKE MIX MUFFINS WITH PUMPKIN AND GINGER
This recipe makes use of pancake mix and pumpkin puree to create easy muffins!
Provided by BONNIESAUER
Categories Bread Quick Bread Recipes Muffin Recipes Pumpkin Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a muffin tin with cooking spray.
- Combine pancake mix, pumpkin puree, milk, confectioners' sugar, and ginger in a large bowl. Spoon into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer to a wire rack to cool.
- Whisk confectioners' sugar and milk together until smooth. Drizzle glaze over muffins.
Nutrition Facts : Calories 125.5 calories, Carbohydrate 28 g, Cholesterol 0.2 mg, Fat 0.5 g, Fiber 0.6 g, Protein 2.6 g, Sodium 376.6 mg, Sugar 9.8 g
MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE
Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
Provided by USA WEEKEND Pam Anderson
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 36
Number Of Ingredients 14
Steps:
- Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
- Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
- Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
- Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 14.2 g, Cholesterol 10.3 mg, Fat 3.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 95.4 mg, Sugar 8.1 g
GINGER-PUMPKIN MUFFINS
Yield Makes 16
Number Of Ingredients 16
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.
PUMPKIN GINGER MINI MUFFINS
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
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 GINGER MUFFINS
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
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.
Tips:
- Prep Your Ingredients: Before starting, measure out and prep all your ingredients. This will ensure smooth and efficient baking.
- Properly Measure Flour: To avoid a dense muffin, use the spoon and level method to measure your flour.
- Don't Overmix: Overmixing can result in tough muffins. Mix only until the ingredients are combined.
- Use Fresh Pumpkin: Fresh pumpkin puree yields the best flavor, but canned puree can also be used.
- Don't Overfill the Muffin Tins: Fill each muffin cup only about 2/3 full to prevent overflow during baking.
- Bake Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to check if your muffins are done baking.
- Let Muffins Cool Before Serving: Allow muffins to cool for at least 5 minutes before serving for the best texture.
Conclusion:
These Pumpkin Ginger Mini Muffins are a delightful treat that combines cozy fall flavors with the convenience of bite-sized portions. With their moist and tender crumb, subtly sweet pumpkin taste, and a hint of warming ginger, these muffins are perfect for breakfast, snacks, or as a special treat. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and yields delicious results. So preheat your oven, gather your ingredients, and let's bake up a batch of these irresistible Pumpkin Ginger Mini Muffins!
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