Pumpkin Ginger Mini Muffins Recipes

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PUMPKIN GINGERBREAD MUFFINS



Pumpkin Gingerbread Muffins image

These easy pumpkin gingerbread muffins are the best of both worlds! Fantastically moist and perfectly spiced, they are a fresh delight.

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 45m

Number Of Ingredients 14

3/4 cup all-purpose flour
3/4 cup white whole wheat flour (or additional all-purpose flour)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pure pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup
1/2 cup unsulphured molasses (do not use blackstrap; it will be too bitter)
1/4 cup Land O Lakes® Unsalted Butter in Half-Sticks
2 large eggs (at room temperature)
2 tablespoons coarse sparkling sugar or turbinado sugar

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!

Nutrition Facts : ServingSize 1 (of 12), Calories 191 kcal, Carbohydrate 35 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 37 mg, Fiber 2 g, Sugar 21 g

KIM'S VIRTUOUS MINI PUMPKIN MUFFINS



Kim's Virtuous Mini Pumpkin Muffins image

A version of delicious pumpkin muffins without sacrificing flavor or moistness. Enjoy!

Provided by Kimberly Simpson Rice

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 55m

Yield 48

Number Of Ingredients 12

3 cups all-purpose flour
1 ¼ cups white sugar
4 teaspoons baking powder
1 (15 ounce) can pumpkin puree
4 egg whites
1 cup milk
½ cup applesauce
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice, or more to taste
¼ teaspoon ground ginger

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
  • Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.

Nutrition Facts : Calories 57.2 calories, Carbohydrate 12.6 g, Cholesterol 0.4 mg, Fat 0.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 141.6 mg, Sugar 6.1 g

PUMPKIN GINGER CUPCAKES



Pumpkin Ginger Cupcakes image

Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out!

Provided by Lisa Lewis

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 24

Number Of Ingredients 15

2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
⅓ cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs, room temperature
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  • Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 31.8 g, Cholesterol 51.3 mg, Fat 8.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.2 g, Sodium 303.2 mg, Sugar 21.2 g

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.

PUMPKIN GINGER MINI MUFFINS



Pumpkin Ginger Mini Muffins image

Super fast. .this is a semi-homemade recipe as it calls for pancake mix. Recipe from First Magazine 11/3/08.

Provided by januarybride

Categories     Low Cholesterol

Time 13m

Yield 24 mini-muffins, 8 serving(s)

Number Of Ingredients 7

2 cups pancake mix (may use whole wheat if you like)
1 cup pumpkin puree
1/2 cup nonfat milk
1/3 cup confectioners' sugar
1 teaspoon ground ginger
1/3 cup confectioners' sugar
1 tablespoon nonfat milk

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.

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