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
PUMPKIN GINGERBREAD
My pumpkin bread recipe is my favorite fall treat ever!
Provided by Teri
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease a 9×5 inch loaf pan.
- In a large mixing bowl, cream together the coconut sugar, coconut oil and eggs using a hand mixer or stand mixer; beat until smooth. Add water and beat until well blended. Mix in pumpkin puree until combined.
- In medium bowl, combine the whole wheat flour, all purpose flour, ginger, allspice, cinnamon, cloves, baking powder, baking soda, and salt using a wooden spoon. Add dry ingredients to egg/sugar/pumpkin mixture and blend just until all ingredients are mixed. Pour into your prepared pan.
- Bake until a toothpick comes out clean, 35-45 minutes. Don't over bake!
- Cool completely on a wire rack and store in an airtight container.
Nutrition Facts : ServingSize 1 slice, Calories 251, Sugar 25, Sodium 274, Fat 10.5, SaturatedFat 8.3, Carbohydrate 37.1, Fiber 2.2, Protein 3.4, Cholesterol 31
PUMPKIN GINGERBREAD
Perfect for the holidays, richly flavored pumpkin gingerbread made with pumpkin purée, flour, butter, ginger, molasses, brown sugar, and lots of spices.
Provided by Elise Bauer
Categories Baking Ginger Gingerbread Holiday Molasses Pumpkin Quick Bread
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven and prepare pan: Preheat oven to 350°F (180°C). Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.
- Mix dry ingredients: In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
- Mix wet ingredients: In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.
- Combine the wet and dry: ingredients. Add the raisins if using. Stir only until incorporated.
- Bake: Place the batter into the prepared loaf pan and bake at 350°F for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 263 kcal, Carbohydrate 40 g, Cholesterol 61 mg, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, Sodium 329 mg, Sugar 23 g, Fat 10 g, ServingSize Makes one loaf, UnsaturatedFat 0 g
WHOLE WHEAT PUMPKIN BREAD
Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins.
Provided by Donna Scheletsky
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
- Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 25.4 g, Cholesterol 18.2 mg, Fat 8.1 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 188.9 mg, Sugar 14.5 g
WHOLE WHEAT GINGERBREAD
Gingerbread is an old favorite because it's simple to make. I learned that pioneers served gingerbread with meals, but now it's considered a dessert! Serve hot or cold, with a dollop of whipped or ice cream.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat molasses, honey, oil and eggs until well-mixed. Combine dry ingredients and add alternately with the milk to the egg mixture. Pour batter into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with chilled whipped cream.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 276mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 3g fiber), Protein 6g protein.
WHOLE WHEAT PUMPKIN GINGERBREAD
I am adapting this from Pumpkin Gingerbread on Allrecipies, so I can have the nutritional evaluation with whole wheat instead of white flour and brown sugar.
Provided by Amethyst42
Categories Lunch/Snacks
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
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