Best Ginger Pumpkin Muffins Recipes

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.

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.

DOUBLE-GINGER PUMPKIN MUFFINS WITH SWEET CANDIED PECANS

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Spray regular-size muffin cups with cooking spray.
• In medium bowl, toss pecans with egg white until well coated. Add 3 tablespoons granulated sugar, 2 teaspoons ground ginger and the kosher salt; toss until coated. Spread in single layer on parchment-lined pan. Bake 10 to 12 minutes, stirring once, until golden brown. Cool completely, about 30 minutes. Coarsely chop; set aside.
• In large bowl, beat pumpkin, eggs, oil, water, 2 1/2 cups granulated sugar and the vanilla with electric mixer on low speed. Stir in flour, cinnamon, baking soda, salt, 1 teaspoon ground ginger and the nutmeg. Stir in crystallized ginger. Fill muffin cups 3/4 full. Top each muffin cup with 2 teaspoons candied pecans.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack.

GIANT PUMPKIN MUFFINS WITH MOLASSES-GINGER GLAZE

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.

EASY PANCAKE MIX MUFFINS WITH PUMPKIN AND GINGER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a muffin tin with cooking spray.
• Combine pancake mix, pumpkin puree, milk, confectioners' sugar, and ginger in a large bowl. Spoon into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer to a wire rack to cool.
• Whisk confectioners' sugar and milk together until smooth. Drizzle glaze over muffins.

PUMPKIN GINGER MINI MUFFINS

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.

GIANT PUMPKIN MUFFINS WITH MOLASSES-GINGER GLAZE

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.

PUMPKIN GINGER NUT MUFFINS

Steps:

• Preheat oven to 350°F In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
• 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.
• 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.

PUMPKIN MUFFINS WITH CRYSTALLIZED GINGER

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.

CHOCOLATE GLAZED GINGER PUMPKIN MUFFINS

Steps:

• 1. preheat oven to 400°. Line sixteen 2 1/2 inch muffin cups with paper bake cups; set aside.
• 2. In a medium bowl, stir together flour, Brown sugar, granulated sugar, baking powder, soda, cinnamon, ground ginger, and salt.
• 3. . Make a well in the center of the flour mixture; set aside. In a small bowl stir together pumpkin, melted butter, buttermilk, and eggs. Add egg mixture all at once to flour mixture. Stir just until moistened. Batter should be lumpy. Spoon batter evenly into prepared muffin cups.
• 4. Bake for 18 to 20 minutes or till wooden pick inserted in the center said muffins come out clean. Remove muffins from muffin cups; cool completely on wire rack
• 5. Dip the tops of the muffins into the chocolate glaze, allowing excess glaze to drip off. Put dipped muffins upright on the wire rack. Sprinkle tops of muffins with chopped crystallized ginger. Let stand for 30 minutes or until glaze set. Makes 16 muffins.
• 6. Chocolate glaze: in a small pan combine 2 ounces chopped unsweetenedchocolate, 2 ounces chopped semi sweet chocolate, and 1/4 cup butter, cut up. Cook and stir over very low heat until melted and smooth. Stir in 1 tablespoon light color corn syrup. Let glaze cool for 10 minutes before dipping muffins.

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.

CHOCOLATE-GINGER PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first eight ingredients. In another bowl, whisk eggs, pumpkin, oil, yogurt and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips and crystallized ginger., Fill greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

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.

PUMPKIN GINGER CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Spray 2 muffin tins with nonstick cooking spray. 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. Pour the wet ingredients into the dry and mix together using a rubber spatula until just combined. Fold in the chopped ginger. Scoop the batter into the muffin tins 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 tray for 15 minutes. Remove from the tray and cool completely on a wire rack. Meanwhile, melt the chocolate in the microwave in 10 second intervals, stirring with a rubber spatula in between. When it is almost completely melted, stop microwaving and just stir until it is completely smooth. Dip the top of each muffin in the chocolate allowing excess to drip off. Sprinkle the top with the raw pumpkin seeds.

GINGER-PUMPKIN MUFFINS

Steps:

• Preheat oven to 400F.
• Butter and flour 1/3 cup muffin tins.
• Sift flour and baking powder with sugar and blend with butter, using fingertips, until it resembles coarse meal.
• Add ginger, spices, pumpkin puree, milk and egg and stir until just combined.
• Divide among muffin tins, filling 3/4s full.
• Bake for 18-20 minutes.

PUMPKIN BANANA GINGER MUFFINS

Steps:

• Preheat oven to 350 Line muffin pan with paper liners combine flour, salt, spices and baking soda with a whisk and set aside. Place butter and sugar in larger bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time, then vanilla. Blend in pumpkin, banana and sour cream, yogurt. Using a wooden spoon, mix dry ingredients in to wet in batches, being careful not to over mix. Spoon into cupcake liners. I used an ice cream scoop, the batter is thick. Divide topping evenly over muffins, pressing slightly to keep it from falling off. Bake 20-25 minutes, until toothpick comes out clean.

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.

DOUBLE-GINGER PUMPKIN MUFFINS WITH SWEET CANDIED PECANS

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Spray regular-size muffin cups with cooking spray.
• In medium bowl, toss pecans with egg white until well coated. Add 3 tablespoons granulated sugar, 2 teaspoons ground ginger and the kosher salt; toss until coated. Spread in single layer on parchment-lined pan. Bake 10 to 12 minutes, stirring once, until golden brown. Cool completely, about 30 minutes. Coarsely chop; set aside.
• In large bowl, beat pumpkin, eggs, oil, water, 2 1/2 cups granulated sugar and the vanilla with electric mixer on low speed. Stir in flour, cinnamon, baking soda, salt, 1 teaspoon ground ginger and the nutmeg. Stir in crystallized ginger. Fill muffin cups 3/4 full. Top each muffin cup with 2 teaspoons candied pecans.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack.