Giant Pumpkin Muffins With Molasses Ginger Glaze Recipes

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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

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.

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).

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