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.
GIANT PUMPKIN MUFFINS WITH MOLASSES-GINGER GLAZE
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
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
PUMPKIN MOLASSES MUFFINS
Make and share this Pumpkin Molasses Muffins recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, beating well.
- Add pumpkin and molasses, beating well.
- Combine flour and next 3 ingredients; gradually add to pumpkin mixture, beating at medium-low just until blended.
- Stir in pecans. Spoon into greased muffin pans, filling three-fourths full. Bake at 375° for 20 minutes. Remove from pans immediately.
Nutrition Facts : Calories 235.8, Fat 9.9, SaturatedFat 5.2, Cholesterol 35.8, Sodium 491, Carbohydrate 34.7, Fiber 1.3, Sugar 18.1, Protein 3
SPICED PUMPKIN MOLASSES MUFFINS
The intoxicating aroma these muffins send through your home is just a bonus.
Provided by Ash
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
- In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
- In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
- Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 35.5 g, Cholesterol 31.2 mg, Fat 6.8 g, Fiber 3.2 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 245.4 mg, Sugar 17.5 g
PUMPKIN MOLASSES MUFFINS
For a real taste treat, slather these moist, velvety muffins with heady, gingery butter. To match the photo, bake muffins in mini bundtlette pans and mold butter in small chocolate molds. From an old magazine
Provided by Lynnda Cloutier
Categories Muffins
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375. Grease 18 two inch muffin cups or mini bundlette pans. In food processor with metal blade or in medium size mixing bowl. cram the butter and brown sugar til well blende. Ad the egg, pumpkin, and molasses, mixing well. Mixture will be grainy. Add flour, baking soda, ginger and salt. Mix til they are incorporated. Mix in the pecans. Spoon batter into muffin cups. Fill them half full. Bake for 15 minutes or til tops are puffed and spring back when lightly pressed with fingertips. These muffins may be frozen, wrapped airtight a and defrosted, wrapped at room temperature. Reheat at 350 for 5 minutes or til they are heated through. Serve warm with Ginger Honey Butter if desired. Makes 18 two inch muffins. Ginger Honey Butter: 6 Tbsp. butter or margarine, room temperature 3/4 stick 2 Tbsp. honey 1/2 tsp. powdered ginger Stir ingredients in small bowl til blended. Spoon mixture into serving bowl or make butter molds by spreading butter into chocolate molds. Freeze butter til solid; pop out. Store in refrigerator up to 2 days or freeze. Bring to room temperature 15 minutes before serving. Season's Greetings
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