Ginger Pumpkin Muffins Recipes

PUMPKIN GINGER MUFFINS

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

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.

GINGER-PUMPKIN MUFFINS

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.

PUMPKIN GINGER MINI MUFFINS

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.

PUMPKIN MUFFINS WITH CRYSTALLIZED GINGER

Steps:

• Preheat oven to 350 degrees.
• grease two 12-cup muffin tins.
• Mix toigether pumpkin, sugar and butter.
• Add eggs and whisk until smooth.
• Stir in cider.
• Sift dry ingredients together and slowly add to liquid mixture.
• stir until thoroughly mixed.
• Fold in ginger spoon or pipe into muffin cups.
• Bake until golden- about 20 minutes.

PUMPKIN MUFFINS WITH GINGER AND SPICE!

Steps:

• Preheat the oven to 350°F and spray 12 muffin tins with nonstick spray.
• Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is very fluffy.
• Add the egg and mix on low speed to combine. Add the pumpkin puree and grated ginger root and mix again.
• Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.
• Fold in half of the flour mixture. Stir in the buttermilk. Fold in the remaining flour mixture and the crystallized ginger. The batter should be smooth, but be careful to not overmix.
• Fill the prepared tins halfway with the batter. Top with chopped nuts.
• Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
• Transfer the muffin tins to a wire rack and cool for 10 minutes before removing the muffins.

PUMPKIN-CRANBERRY MUFFINS

Steps:

• Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
• In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.