Best 6 Pumpkin Ginger Mini Muffins Recipes
Pumpkin and ginger are two flavors that pair perfectly together, especially in the fall when pumpkins are at their peak. These pumpkin ginger mini muffins are the perfect fall treat, with a moist, fluffy texture and a delicious pumpkin and ginger flavor. They're also easy to make, and can be enjoyed by people of all ages.
Let's cook with our recipes!
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
KIM'S VIRTUOUS MINI PUMPKIN MUFFINS
A version of delicious pumpkin muffins without sacrificing flavor or moistness. Enjoy!
Provided by Kimberly Simpson Rice
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
- Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 12.6 g, Cholesterol 0.4 mg, Fat 0.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 141.6 mg, Sugar 6.1 g
PUMPKIN GINGER CUPCAKES
Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out!
Provided by Lisa Lewis
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
- Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 31.8 g, Cholesterol 51.3 mg, Fat 8.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.2 g, Sodium 303.2 mg, Sugar 21.2 g
PUMPKIN GINGER MUFFINS
This recipe is from the Brass Lantern Inn in Searsport, Maine. I love the snap of the crystalized ginger
Provided by Aroostook
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 14
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
Yield Makes 16
Number Of Ingredients 16
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.
PUMPKIN GINGER MINI MUFFINS
Super fast. .this is a semi-homemade recipe as it calls for pancake mix. Recipe from First Magazine 11/3/08.
Provided by januarybride
Categories Low Cholesterol
Time 13m
Yield 24 mini-muffins, 8 serving(s)
Number Of Ingredients 7
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.
Tips:
- Mise en Place: Before you start baking, measure and gather all of your ingredients and equipment. This will help you stay organized and avoid scrambling.
- Use Fresh Ingredients: Fresh pumpkin puree and grated ginger will give your muffins the best flavor. If you don't have fresh pumpkin, you can use canned pumpkin puree, but be sure to drain it well.
- Don't Overmix the Batter: Overmixing the batter can make your muffins tough. Mix just until the ingredients are combined.
- Muffin Liners: Use muffin liners to prevent the muffins from sticking to the pan. You can also spray the muffin pan with cooking spray.
- Muffin Pan: Use a standard 12-cup muffin pan for this recipe.
- Baking Time: Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling the Muffins: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These pumpkin ginger mini muffins are a delicious and easy-to-make treat that is perfect for fall. They are moist and flavorful, with a hint of spice from the ginger. Whether you are serving them for breakfast, lunch, or a snack, these muffins are sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #preparation #healthy #low-fat #dietary #low-cholesterol #low-saturated-fat #low-in-something
You'll also love