Calling all pumpkin enthusiasts! Get ready to tantalize your taste buds with a delightful culinary journey centered around the Pumpkin Ginger Muffins. This delectable treat is a harmonious blend of autumnal flavors, combining the earthy sweetness of pumpkin with the zesty warmth of ginger. As you embark on this baking adventure, you'll discover not just one, but an array of muffin masterpieces. From classic Pumpkin Ginger Muffins to allergy-friendly Gluten-Free Pumpkin Ginger Muffins and decadent Cream Cheese Stuffed Pumpkin Ginger Muffins, there's something for every muffin aficionado. Each recipe is meticulously crafted with simple, wholesome ingredients, ensuring a symphony of flavors in every bite. So, preheat your oven, gather your ingredients, and let's embark on a muffin-baking extravaganza!
Here are our top 7 tried and tested recipes!
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.
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.
GIANT PUMPKIN MUFFINS WITH MOLASSES-GINGER GLAZE
Yield Makes 6 giant muffins or 18 standard muffins
Number Of Ingredients 14
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
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 MUFFINS WITH CRYSTALLIZED GINGER
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
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
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
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:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your muffins will taste. If possible, use organic or locally-sourced ingredients.
- Don't Overmix the Batter: Overmixing the batter will make your muffins tough. Mix just until the ingredients are combined.
- Fill the Muffin Tins Properly: Fill each muffin tin about 2/3 full. If you fill them too full, the muffins will overflow and make a mess.
- Bake the Muffins at the Right Temperature: The ideal temperature for baking pumpkin ginger muffins is 375 degrees Fahrenheit. If the oven is too hot, the muffins will brown too quickly and the inside will be undercooked. If the oven is too cool, the muffins will take too long to bake and will be dry.
- Let the Muffins Cool Before Serving: Once the muffins are baked, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help prevent them from falling apart.
Conclusion:
Pumpkin ginger muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or a snack. With their moist texture, sweet pumpkin flavor, and warm ginger spice, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy baking project, give these pumpkin ginger muffins a try. You won't be disappointed!
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