Chocolate Glazed Ginger Pumpkin Muffins Recipes

CHOCOLATE GLAZED GINGER PUMPKIN MUFFINS

add pizzazz by garnishing muffins with a sparkly touch of Topaz -- gems of crystallized ginger.unknown source

Provided by Lynnda Cloutier

Categories Muffins

Number Of Ingredients 13

Chocolate glazed Ginger pumpkin muffins image

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.

Ingredients

2 cups flour
2/3 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoons salt
3/4 cup canned pumpkin
1/2 cup butter, melted
1/2 cup buttermilk
two large eggs
chocolate glaze, recipe follows
1 tablespoon finely chopped crystallized ginger

CHOCOLATE PUMPKIN MUFFINS

Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate fix.

Provided by Tammy Lynn

Categories Bread Quick Bread Recipes Muffin Recipes Pumpkin Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

Chocolate Pumpkin Muffins image

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.

Nutrition Facts : Calories 215.3 calories, Carbohydrate 29 g, Cholesterol 33.1 mg, Fat 11 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 179.4 mg, Sugar 17.3 g

Ingredients

1 cup all-purpose flour
¼ cup cocoa powder
1 tablespoon pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup brown sugar
1 cup pumpkin puree
2 large eggs
¼ cup vegetable oil
¼ cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips, divided

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