Best Apple Pumpkin Gingerbread Muffins Recipes

Pumpkin Apple Gingerbread image

Provided by CookinwithGas

Categories Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

3 1/2 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup egg substitute (Egg Beaters)
1 (16 ounce) can pumpkin pie filling
1/2 cup molasses
1 cup apple, grated
confectioners' sugar (optional)

Steps:

Preheat oven to 350°F.; grease a 12 cup bundt pan.
In a mixing bowl, combine the flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice.
In a separate bowl cream together butter, brown sugar and granulated sugar.
Add eggs, singly, beating after each addition.
Add pumpkin pie filling, molasses and grated apple and beat well.
Add this mixture to the flour mixture, combining well.
Pour into the greased bundt pan and bake in the preheated 350°F oven for 60 minutes.
Remove from oven; cool in the bundt pan for at least 15 minute.
Then remove from the pan and finish cooling on a cookie/cake rack.
Dust with confectioner's sugar and serve.

Nutrition Facts : Calories 479.5, Fat 17.5, SaturatedFat 10.3, Cholesterol 111.2, Sodium 460.8, Carbohydrate 76, Fiber 4.4, Sugar 34.6, Protein 6.5

Pumpkin Ginger Muffins image

Provided by Aroostook

Time 40m

Yield 12 muffins

Number Of Ingredients 14

1 1/2 cups sifted all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
6 tablespoons margarine, softened
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 egg
2/3 cup canned pumpkin
1/2 cup buttermilk
1/2 cup finely chopped crystallized ginger (non-sulphured)

Steps:

In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
Beat in the egg and pumpkin.
Add the flour mixture alternately with the milk, blending well.
Fold in the chopped ginger.
Fill paper-lined or greased muffin pans three fourths full.
Bake in a preheated 350 degree oven for 25 to 30 minutes.