Chocolate Glazed Ginger Pumpkin Muffins Food

PUMPKIN GINGERBREAD MUFFINS

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!

CHOCOLATE-GLAZED GINGER-PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°F. Line sixteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together flour, brown sugar, granulated sugar, baking powder, cinnamon, ground ginger, and salt. Make a well in the center of the flour mixture; set aside.
• In a small bowl stir together the pumpkin, melted butter, buttermilk, and eggs. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter evenly into prepared muffin cups.
• Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers of muffins comes out clean. Remove muffins from muffin cups; cool completely on a wire rack.
• Dip the tops of the muffins into the Chocolate Glaze, allowing excess glaze to drip off. Place dipped muffins upright on the wire rack. Sprinkle tops of muffins with chopped crystallized ginger. Let stand for 30 minutes or until glaze sets.

CHOCOLATE GLAZED GINGER PUMPKIN MUFFINS

Steps:

• 1. preheat oven to 400°. Line sixteen 2 1/2 inch muffin cups with paper bake cups; set aside.
• 2. In a medium bowl, stir together flour, Brown sugar, granulated sugar, baking powder, soda, cinnamon, ground ginger, and salt.
• 3. . Make a well in the center of the flour mixture; set aside. In a small bowl stir together pumpkin, melted butter, buttermilk, and eggs. Add egg mixture all at once to flour mixture. Stir just until moistened. Batter should be lumpy. Spoon batter evenly into prepared muffin cups.
• 4. Bake for 18 to 20 minutes or till wooden pick inserted in the center said muffins come out clean. Remove muffins from muffin cups; cool completely on wire rack
• 5. Dip the tops of the muffins into the chocolate glaze, allowing excess glaze to drip off. Put dipped muffins upright on the wire rack. Sprinkle tops of muffins with chopped crystallized ginger. Let stand for 30 minutes or until glaze set. Makes 16 muffins.
• 6. Chocolate glaze: in a small pan combine 2 ounces chopped unsweetenedchocolate, 2 ounces chopped semi sweet chocolate, and 1/4 cup butter, cut up. Cook and stir over very low heat until melted and smooth. Stir in 1 tablespoon light color corn syrup. Let glaze cool for 10 minutes before dipping muffins.

GINGER-PUMPKIN MUFFINS

Steps:

• Preheat oven to 400F.
• Butter and flour 1/3 cup muffin tins.
• Sift flour and baking powder with sugar and blend with butter, using fingertips, until it resembles coarse meal.
• Add ginger, spices, pumpkin puree, milk and egg and stir until just combined.
• Divide among muffin tins, filling 3/4s full.
• Bake for 18-20 minutes.

GLAZED PUMPKIN SPICE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 15 standard-sized muffin cups with nonstick spray.
• Combine flour, cinnamon, baking soda, ginger, nutmeg, allspice, baking powder, salt, and pumpkin pie spice in a bowl.
• Beat pumpkin puree, sugar, oil, eggs, and vanilla in a large bowl until well combined. Slowly mix in dry ingredients until well blended and smooth. Distribute the batter evenly among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 18 minutes. Cool in the tin for 5 to 7 minutes.
• While the muffins are cooling, blend powdered sugar, half-and-half, pumpkin pie spice, vanilla, and cinnamon for glaze until well combined.
• Remove muffins from the tin and dip the tops into the glaze. Set on a wire rack until glaze sets, about 30 minutes.

CHOCOLATE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Whisk flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl. Mix in brown sugar, making sure everything is well combined.
• Make a well in the center of the dry ingredients with a spoon. Add in pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract. Stir until batter is just blended. Add 3/4 cup chocolate chips and stir until well combined.
• Divide batter evenly between the prepared 12 muffin cups. Sprinkle remaining 1/4 cup chocolate chips on top.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.