Giant Pumpkin Muffins With Molasses Ginger Glaze Recipe

Name: Giant Pumpkin Muffins With Molasses Ginger Glaze
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in the ultimate fall treat! These giant pumpkin muffins, inspired by Bon Appetit, boast a warm spiced pumpkin cake base, topped with a luscious molasses ginger glaze and crunchy crystallized ginger. Perfect for breakfast, brunch, or a cozy afternoon snack. Get ready for a flavor explosion!

Prep Time 20 mins

Cook Time 60 mins

Calories 253.6 kcal

Protein 7g

Rating 5.0 (1 Reviews)

Giant Pumpkin Muffins With Molasses Ginger Glaze

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.