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 GLAZED GINGER PUMPKIN MUFFINS
add pizzazz by garnishing muffins with a sparkly touch of Topaz -- gems of crystallized ginger.unknown source
Provided by Lynnda Cloutier
Categories Muffins
Number Of Ingredients 13
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 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
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
GLAZED PUMPKIN SPICE MUFFINS
Either during the holidays or when you just want something sweet to go for breakfast or with your coffee, try these amazing glazed pumpkin spice muffins!
Provided by BGTP CookandBake
Categories Pumpkin Muffins
Time 1h10m
Yield 15
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 15 standard-sized muffin cups with nonstick spray.
- Combine flour, cinnamon, baking soda, ginger, nutmeg, allspice, baking powder, salt, and pumpkin pie spice in a bowl.
- Beat pumpkin puree, sugar, oil, eggs, and vanilla in a large bowl until well combined. Slowly mix in dry ingredients until well blended and smooth. Distribute the batter evenly among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 18 minutes. Cool in the tin for 5 to 7 minutes.
- While the muffins are cooling, blend powdered sugar, half-and-half, pumpkin pie spice, vanilla, and cinnamon for glaze until well combined.
- Remove muffins from the tin and dip the tops into the glaze. Set on a wire rack until glaze sets, about 30 minutes.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 25.7 g, Cholesterol 25.5 mg, Fat 12 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 2.1 g, Sodium 227.7 mg, Sugar 14.8 g
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