Well, tis the season for sure! And while I am always ready for the next gorgeous chocolate dessert, here and there I like to settle down with a cup of tea and something, well, not chocolate. A cup of holiday tea with a friend, a snowy Sunday morning, even taking a break from wrapping the umpteenth present (and where IS that emergency roll of scotch tape that I KNOW I have somewhere?)…all perfect times to have one of these sweet and scrumptious gingerbread muffins.
Now, not only do these festive muffins involve the wonderful taste of gingerbread, they also include…get ready…PUMPKIN. And molasses. And cinnamon and allspice and ground cloves. I know, it’s like the perfect storm of holiday ingredients! You practically don’t even need the sweet and simple glaze that gets drizzled on top.
Except you do. Because come on, just look at it. Or them. Or whatever…let’s get to baking them up! Your batter is a glorious mix of all those good things I just mentioned, along with a few more spices (ginger, of course!), the usual suspects of flour and eggs, and some buttermilk. Because we are using pumpkin puree (yes, the regular old kind in the can) you don’t need to add oil or butter, so this is practically health food we are talking about here.
Once your muffins are baked and cooled, you really do need to add that glaze. It’s a simple mixture of powdered sugar, water and vanilla, and I like to stir mine up in a small measuring cup with a spout. That way you can simple pour it on right from the measuring cup.
So go ahead…make yourself a present of these babies. You deserve it!Print
- 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for muffin cups
- 2 1/3 cups all-purpose flour (spooned and leveled), plus more for muffin cups
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 3/4 cup granulated sugar
- 1 cup pure pumpkin puree (not pumpkin pie mix – check the label to make sure)
- 1/2 cup unsulfured molasses
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1 cup confectioners’ sugar, sifted
- 1/4 teaspoon vanilla
- Preheat oven to 350 degrees. Butter and flour a 12 cup muffin tin (you may have extra batter, so if you want to have a second tin at the ready, you might have enough for another four muffins or so).
- Whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt together in a large mixing bowl. Set aside.
- Beat granulated sugar and butter until light and fluffy, about 3 minutes. Stir in pumpkin puree until smooth, then stir in molasses, eggs, and buttermilk.
- Add pumpkin mixture to flour mixture in three stages, stirring well.
- Divide batter to muffin cups, filling cups about 3/4 full. Bake until a toothpick comes out clean, about 25-30 minutes. Cool and then remove from pan.
- Mix powdered sugar with 2 tablespoons of water and 1/4 teaspoon vanilla in a spouted measuring cup. Drizzle over muffins and let the glaze set, about 15 minutes.
Recipe slightly adapted from Everyday Food