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Giant Pumpkin Muffins with Molasses-Ginger Glaze

Source of Recipe


Bon Appétit



List of Ingredients



• Nonstick vegetable oil spray
  
• 2¾ cups all-purpose flour
  
• 2 tsp ground ginger
  
• 1½ tsp baking soda
  
• 1 tsp salt
  
• 1 cup sugar
  
• ½ cup canola oil
  
• 3 large eggs
  
• 1 (15-ounce) can pure pumpkin
  
• ½ cup plus 1 Tbsp mild-flavored (light) molasses
  
• ½ cup buttermilk
  
• ½ cup chopped crystallized ginger (divided)
  
• .
  
• 1½ cups powdered sugar
  
• 1½ Tbsp (or more) water
  






Instructions



1. Preheat oven to 350° F. Spray 6 giant (1¼-cup) muffin cups (or 18 standard muffin cups) with nonstick spray.
   Sift flour, ginger, baking soda and salt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs, one at a time, blending well after each addition. Beat in pumpkin, ½ cup molasses, buttermilk, and ¼ cup crystallized ginger. Stir in flour mixture until just blended.
   
   
2. Divide batter among prepared muffin cups. Bake until toothpick inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins. Transfer muffins to rack; cool completely.
   
   
3. Whisk powdered sugar, 1½ tablespoons water, and 1 tablespoon molasses in medium bowl, adding more water as needed to form thick glaze. Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides. Sprinkle with ¼ cup crystallized ginger. Let stand until glaze is set, about 1 hour.
   
   Makes 6 giant muffins
   (or 18 standard muffins)