Best Pumpkin Ginger Chocolate Muffins Recipes

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.

CHOCOLATE-GINGER PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first eight ingredients. In another bowl, whisk eggs, pumpkin, oil, yogurt and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips and crystallized ginger., Fill greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

PUMPKIN GINGER CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Spray 2 muffin tins with nonstick cooking spray. Set aside. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, salt and sugar. In a separate medium bowl, whisk together the eggs, pumpkin, olive oil, kefir, and vanilla. Pour the wet ingredients into the dry and mix together using a rubber spatula until just combined. Fold in the chopped ginger. Scoop the batter into the muffin tins and bake for 20 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. Allow the muffins to cool in the tray for 15 minutes. Remove from the tray and cool completely on a wire rack. Meanwhile, melt the chocolate in the microwave in 10 second intervals, stirring with a rubber spatula in between. When it is almost completely melted, stop microwaving and just stir until it is completely smooth. Dip the top of each muffin in the chocolate allowing excess to drip off. Sprinkle the top with the raw pumpkin seeds.