October 18, 2010
Pumpkin Muffins with Ginger Glaze
As soon as the weather begins to get cool, I begin craving all things pumpkin. The weather here has been beautiful. With the exceptions of a tornado and a hail storm (ha), we have had cool, crisp days with plentiful sunshine. Just yesterday, my family had a cider-making party complete with loads of apples and an antique (but fully-functioning!) cider press. I find these muffins go wonderfully with hot cider for an afternoon snack or dessert. They also taste delicious in the morning with hot coffee. The ginger glaze adds a zing that makes them more spicy than sweet, so they seem less sinful to eat. This recipe can also easily be made into a wonderful pumpkin loaf.
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2 cups cooked and smashed pumpkin, or 1 can (16 oz) of pumpkin puree
1 cup Canola oil
2/3 cup water
2 cups all purpose flour
1 1/2 cups wheat flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon crushed cloves
1/2 teaspoon ginger
1 Tablespoon nutmeg
1 1/2 teaspoons cinnamon
2 Tablespoons milk
2 Tablespoons confectioners sugar
1/4 teaspoon powdered ginger
Preheat oven to 375. Line or grease muffin tins.
Combine pumpkin, eggs, oil, and water into bowl of an electric mixer. Beat with paddle attachment until well mixed. Meanwhile, in a large bowl, mix together flours and spices. With the mixer on, add flour mixture to pumpkin mixture in four batches. Beat until just combined. Spoon batter into prepared muffin tins. Cook for 25 minutes, or until a toothpick inserted into the center of muffin comes out clean. Let stand for 2 minutes, and then remove muffins from tin and let cool completely.
For the ginger glaze, whisk together milk and confectioners sugar. Whisk in ginger (you can add less or more depending on how much zing you like). Once cool, add ginger glaze to top. Because the glaze is thin, I like to cut a teeny tiny hole in the corner of a ziploc bag, and squeeze glaze out onto tops of muffins. You can also invert muffins upside down and dip into glaze. Let dry and then serve!