Ginger Pumpkin Muffins Recipes

PUMPKIN GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
• In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
• Bake in preheated oven until toothpick comes out clean, about 1 hour.

PUMPKIN GINGER-CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 350°F. Spray two 12-cup muffin tins with nonstick cooking spray or use paper liners. Set aside.
• In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, salt, and sugar. In a separate medium bowl, whisk together the eggs, pumpkin, olive oil, kefir, and vanilla until blended. Pour the wet ingredients into the dry and use a rubber spatula to mix together just until combined. Fold in the chopped ginger.
• Fill the muffin tins about ¬æ full and bake for 20 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. Allow the muffins to cool in the tins for 15 minutes then remove from the tins and place on a wire rack cool completely.
• Meanwhile, melt the chocolate in the microwave in 10-second intervals on high, stirring with a rubber spatula in between. When it is about 80% melted, remove it from the microwave and stir until it is completely smooth. Dip the top of each muffin in the chocolate, allowing the excess to drip off. Sprinkle with the pumpkin seeds and let stand for 15 minutes to set.

PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
• In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
• In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
• Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.

PUMPKIN GINGERBREAD MUFFINS

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray.
• In a medium mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In a separate, larger mixing bowl, stir together the pumpkin puree, maple syrup, molasses, melted butter, and eggs until well blended.
• Add the dry ingredients to the wet ingredients, then by hand with a rubber spatula or wooden spoon, stir very gently to combine; stop as soon as the flour disappears. The batter will seem loose and a little lumpy.
• Divide the batter among the muffin cups, filling them no more than 3/4 of the way to the top. Sprinkle the tops of each muffin with 1/2 teaspoon sparkling sugar.
• Bake the muffins for 20 to 22 minutes, until the tops spring back lightly when touched and a tester inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let the muffins cool in the pan for 5 minutes. Carefully remove the muffins from the pan and transfer to the rack to cool completely. These taste even better as they rest. Enjoy!

PUMPKIN GINGER MUFFINS

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.

PUMPKIN MUFFINS WITH GINGER AND SPICE!

Steps:

• Preheat the oven to 350°F and spray 12 muffin tins with nonstick spray.
• Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is very fluffy.
• Add the egg and mix on low speed to combine. Add the pumpkin puree and grated ginger root and mix again.
• Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.
• Fold in half of the flour mixture. Stir in the buttermilk. Fold in the remaining flour mixture and the crystallized ginger. The batter should be smooth, but be careful to not overmix.
• Fill the prepared tins halfway with the batter. Top with chopped nuts.
• Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
• Transfer the muffin tins to a wire rack and cool for 10 minutes before removing the muffins.

GINGER-PUMPKIN MUFFINS

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.