Pumpkin Ginger 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

GINGER-PUMPKIN MUFFINS



Ginger-Pumpkin Muffins image

Make and share this Ginger-Pumpkin Muffins recipe from Food.com.

Provided by evelynathens

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12

1 1/3 cups flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 cup cold butter, cut into bits
1/2 cup canned pumpkin puree
1/2 cup crystallized ginger
1/2 cup milk
1 large egg, beaten lightly

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.

Nutrition Facts : Calories 134.3, Fat 4.8, SaturatedFat 2.9, Cholesterol 29.2, Sodium 268.9, Carbohydrate 20.7, Fiber 0.8, Sugar 8.8, Protein 2.5

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.

EASY PANCAKE MIX MUFFINS WITH PUMPKIN AND GINGER



Easy Pancake Mix Muffins with Pumpkin and Ginger image

This recipe makes use of pancake mix and pumpkin puree to create easy muffins!

Provided by BONNIESAUER

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Pumpkin Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

cooking spray
2 cups pancake mix
1 cup pumpkin puree
½ cup fat-free milk
½ cup confectioners' sugar
1 teaspoon ground ginger
⅓ cup confectioners' sugar
1 tablespoon fat-free milk

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.

Nutrition Facts : Calories 125.5 calories, Carbohydrate 28 g, Cholesterol 0.2 mg, Fat 0.5 g, Fiber 0.6 g, Protein 2.6 g, Sodium 376.6 mg, Sugar 9.8 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

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.

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