Pumpkin Muffins With Ginger And Spice Recipes

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PUMPKIN GINGER MUFFINS



Pumpkin Ginger Muffins image

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

1 1/2 cups sifted all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
6 tablespoons margarine, softened
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 egg
2/3 cup canned pumpkin
1/2 cup buttermilk
1/2 cup finely chopped crystallized ginger (non-sulphured)

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



Ginger-Pumpkin Muffins image

Yield Makes 16

Number Of Ingredients 16

5 1/2 tablespoons minced crystallized ginger
1/2 cup dried currants or raisins
2 tablespoons brandy
2 cups sifted unbleached all purpose flour
1 tablespoon ground ginger
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons cooked pumpkin puree or canned solid pack pumpkin
1/2 cup plus 2 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1 large egg
3/4 cup plus 3 tablespoons (packed) golden brown sugar
1/2 cup unsulfured (light) molasses
1/4 cup vegetable oil

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.

EASY PUMPKIN SPICE MUFFINS



Easy Pumpkin Spice Muffins image

Rich, moist, and spicy flavored muffin. Great for breakfast, brunch, or dessert!

Provided by C. Davidson

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 45m

Yield 18

Number Of Ingredients 4

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin puree
9 ounces cinnamon chips
1 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners.
  • Mix spice cake mix, pumpkin puree, and cinnamon chips together in a bowl until cake mix is completely moistened; add nuts and stir. Spoon the batter into prepared muffin cups to about 2/3-full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 32.4 g, Cholesterol 0.6 mg, Fat 12 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 280.9 mg, Sugar 22.3 g

PUMPKIN MUFFINS WITH GINGER AND SPICE!



Pumpkin Muffins With Ginger and Spice! image

Make and share this Pumpkin Muffins With Ginger and Spice! recipe from Food.com.

Provided by Rita1652

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 17

nonstick cooking spray
1/4 cup unsalted butter
1/2 cup brown sugar, firmly packed
1 large egg
1/2 cup canned pumpkin puree
1 teaspoon freshly grated gingerroot
1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 pinch black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup low-fat buttermilk
1/2 cup finely minced crystallized ginger
1/2 cup minced walnuts

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.

Nutrition Facts : Calories 152.1, Fat 7.6, SaturatedFat 2.9, Cholesterol 25.9, Sodium 146.1, Carbohydrate 19.2, Fiber 1, Sugar 9.8, Protein 2.8

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