Giant Pumpkin Muffins With Molasses-Ginger Glaze

Name: Giant Pumpkin Muffins With Molasses-Ginger Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick vegetable oil cooking spray; 2 3/4 cups all-purpose flour; 2 teaspoons ground ginger; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 cup sugar; 1/2 cup canola oil; 3 large eggs; 1 (15 ounce) can pumpkin puree; 1/2 cup light molasses, mild flavored (plus 1 tbsp.); 1/2 cup buttermilk; 1/2 cup crystallized ginger, chopped and divided; 1 1/2 cups powdered sugar; 1 1/2 tablespoons water (or more)

Servings: persons

nonstick vegetable oil cooking spray
2 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1/2 cup canola oil
3 large eggs
1 (15 ounce) can pumpkin puree
1/2 cup light molasses, mild flavored (plus 1 tbsp.)
1/2 cup buttermilk
1/2 cup crystallized ginger, chopped and divided
1 1/2 cups powdered sugar
1 1/2 tablespoons water (or more)

1
Preheat oven to 350 degrees F. Spray 6 giant (1 1/4 cup) muffin cups or 18 standard (1/3 cup) muffin cups with nonstick spray. Sift flour, ginger, baking soda, and salt into a medium bowl. Using an electric mixer, beat 1 cup sugar and oil in a large bowl to blend. Beat in eggs one at a time, blending well after each addition. Beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger. Stir in flour mixture until well blended.
2
Divide batter among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins. Transfer muffins to rack; cool completely.
3
Whisk powdered sugar, 1 1/2 tablespoons water and remaining 1 tablespoons molasses in a medium bowl, adding more water as needed to form thick glaze. Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides. Sprinkle with remaining 1/4 cup crystallized ginger. Let stand until glaze is set, about 1 hour.

1270

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: nonstick vegetable oil cooking spray, 2 3/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 1/2 teaspoons baking soda, and more.

Yes, Giant Pumpkin Muffins With Molasses-Ginger Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!