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.
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Seth Bunton
[email protected]I followed the recipe exactly and the muffins turned out great! They were moist and flavorful, and the glaze was the perfect finishing touch.
Terryjames Townsend
[email protected]These muffins were a bit too dry for my taste, but they were still okay.
Julian Aguilar
[email protected]I'm not a big fan of pumpkin, but these muffins were really good. The glaze was the perfect finishing touch.
Alazigha Faith
[email protected]These muffins were easy to make and turned out great. I used a gluten-free flour blend and they were still light and fluffy.
Shoaib rajpoot
[email protected]I loved the combination of pumpkin and ginger in these muffins. They were perfectly spiced and the glaze added a nice touch of sweetness.
Md Aouyal
[email protected]These muffins were amazing! They were moist and flavorful, and the glaze was the perfect finishing touch. I will definitely be making these again.
Hart Minds
[email protected]I followed the recipe exactly and the muffins turned out dry. I'm not sure what went wrong.
Help poor People
[email protected]These muffins were a bit too sweet for my taste, but they were still good.
Hridoy Datta
[email protected]Delicious! I love the combination of pumpkin and ginger. The muffins were light and fluffy, and the glaze was the perfect finishing touch.
Khalid Qaisar
[email protected]These muffins were easy to make and turned out great. I used canned pumpkin and they were still moist and flavorful.
rose mary Chukwu
[email protected]I'm not usually a fan of pumpkin muffins, but these were really good. The glaze was the perfect finishing touch.
Nana Burgos
[email protected]These muffins were a hit with my family! The molasses-ginger glaze added a delicious depth of flavor that balanced out the sweetness of the pumpkin. I'll definitely be making these again.