PUMPKIN GINGERBREAD MUFFINS
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
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
CHOCOLATE-GLAZED GINGER-PUMPKIN MUFFINS
This pumpkin recipe is a keeper -- especially with the luscious chocolate glaze on top. These pumpkin muffins are the perfect breakfast on a busy morning.
Provided by BHG Test Kitchen
Time 1h8m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Line sixteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together flour, brown sugar, granulated sugar, baking powder, cinnamon, ground ginger, and salt. Make a well in the center of the flour mixture; set aside.
- In a small bowl stir together the 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.
- Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers of muffins comes out clean. Remove muffins from muffin cups; cool completely on a wire rack.
- Dip the tops of the muffins into the Chocolate Glaze, allowing excess glaze to drip off. Place dipped muffins upright on the wire rack. Sprinkle tops of muffins with chopped crystallized ginger. Let stand for 30 minutes or until glaze sets.
Nutrition Facts : Calories 240 kcal, Carbohydrate 31 g, Cholesterol 50 mg, Protein 4 g, SaturatedFat 8 g, Sodium 165 mg, Sugar 16 g, Fat 12 g, UnsaturatedFat 4 g
CHOCOLATE PUMPKIN MUFFINS
Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate fix.
Provided by Tammy Lynn
Categories Bread Quick Bread Recipes Muffin Recipes Pumpkin Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Whisk flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl. Mix in brown sugar, making sure everything is well combined.
- Make a well in the center of the dry ingredients with a spoon. Add in pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract. Stir until batter is just blended. Add 3/4 cup chocolate chips and stir until well combined.
- Divide batter evenly between the prepared 12 muffin cups. Sprinkle remaining 1/4 cup chocolate chips on top.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 29 g, Cholesterol 33.1 mg, Fat 11 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 179.4 mg, Sugar 17.3 g
CHOCOLATE CHIP PUMPKIN MUFFINS
"Here's a recipe that your readers will love!" writes Jennifer Jackson of Charlottesville, Virginia. "It's simple, yet filling and delicious."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Combine the egg, brown sugar, pumpkin, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 210 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 314mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHOCOLATE CHIP MUFFINS
Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!
Provided by Donna Breault
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
- Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 30.4 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 181.3 mg, Sugar 16.9 g
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