Zutaten für Giant Pumpkin Muffins With Molasses Ginger Glaze
- nonstick cooking spray, for greasing muffin cups
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Canola Oil, not used in recipe
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- 1/2 cup light molasses (for muffins) and 1 tablespoon light molasses (for glaze)
- 1 cup buttermilk
- 1/4 cup chopped crystallized ginger (for batter) and 1/4 cup chopped crystallized ginger (for garnish)
- 1 cup powdered sugar
- 1 1/2 tablespoons water, plus more as needed
- 1 cup (2 sticks) unsalted butter, softened
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Giant Pumpkin Muffins With Molasses Ginger Glaze? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Giant Pumpkin Muffins With Molasses Ginger Glaze
- Preheat oven to 350°F (175°C).
- Spray 6 giant muffin cups (or 18 standard muffin cups) with nonstick spray.
- In a medium bowl, sift together 2 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 (15 ounce) can pumpkin puree, 1/2 cup molasses, 1 cup buttermilk, and 1/4 cup chopped crystallized ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 40-45 minutes for giant muffins, or 25-30 minutes for standard muffins, or until a wooden skewer inserted into the center comes out clean.
- Let muffins cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
- While muffins cool, prepare the glaze: Whisk together 1 cup powdered sugar, 1 1/2 tablespoons water, and 1 tablespoon molasses in a small bowl until smooth. Add more water, 1 teaspoon at a time, if needed to reach desired consistency.
- Once muffins are completely cool, dip the tops of the muffins into the glaze, allowing excess to drip off.
- Place glazed muffins back on the wire rack and sprinkle with the remaining 1/4 cup chopped crystallized ginger.
- Let the glaze set for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
107g
Fat
3g
Carbs
14g
