Pumpkin Muffins with Molasses-Ginger Glaze

Pumpkin Muffins with Molasses-Ginger Glaze

  • Prep: 10 min
  • Cook Time: 35 min
  • Total: 45 min
  • Serving: 12
The molasses and ginger give these pumpkin muffins a great taste.


  • Muffins:
  • 1 cup all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons pumpkin pie spice or Chinese 5-Spice powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup sugar or equivalent sugar substitute
  • 1/4 cup canola oil
  • 1/4 cup yogurt
  • 3 large eggs
  • 1 (15-ounce) can pumpkin
  • 1/4 cup light molasses
  • 1/2 cup buttermilk
  • 1 tablespoon minced gingerroot
  • Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon warm water
  • 1 tablespoon molasses
  • 1/4 cup finely minced candied ginger


  1. Preheat oven to 350 degrees F.
  2. Spray a muffin tin with nonstick cooking spray.
  3. Sift flour, spice, baking soda, and salt into a medium bowl.
  4. In a large bowl, beat together sugar or sugar substitute with oil until blended.
  5. Beat in eggs 1 at a time, blending well after each addition.
  6. Beat in pumpkin, molasses, buttermilk, and ginger until well-combined.
  7. Stir in flour mixture until just blended.
  8. Divide batter among muffin cups and bake until tops spring back when lightly touched, about 35 minutes. Transfer muffins to a wire rack and cool completely. Meanwhile, whisk together powdered sugar, water, and molasses in a small bowl, adding a bit more water, to make a pourable glaze. Stir in candied ginger.
  9. Place a piece of foil or paper towels underneath the wire rack.
  10. Spoon glaze over muffins, covering the tops and serve. You may not use all of the glaze.


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