Pumpkin Muffins With Ginger And Spice Recipes

PUMPKIN SPICE MUFFINS

Steps:

• Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
• In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
• In a large bowl whisk together the oil, sugars, eggs, vanilla extract and pumpkin puree.
• Mix the flour mixture into the pumpkin mixture until no lumps remain.
• Spoon the batter into the lined muffin pan. You should end up with 12 muffins.
• Bake in the preheated oven for 17-22 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes.
• In a small bowl mix together the sugar and cinnamon.
• Dip the top of each muffin (while still warm) into the melted butter and shake off any excess.
• Then dip in the bowl of cinnamon sugar.

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 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.