Pumpkin Gingerbread Muffins with Nutmeg Glaze

This is a recipe I clipped from the 1993 November/December issue of Eating Well Magazine. These are perfect to bake up this time of year.  They have more of a moist cake texture than a muffin.  

 

Get your muffin tins lined if you so desire. When I make these to enjoy at home I don't use cupcake liners.  I took these to Sunday school class and thought it better to have them in a liner.

Mix dates, raisins and candied ginger together with the brandy.  Give a toss and set aside.

Along with the fruits and ginger that is flavored by the brandy, these muffins are kissed with all of these great spices.

Sift them in with the flour along with the baking soda, salt & pepper.  Set this bowl aside.

In another small bowl, whisk together the pumpkin, buttermilk and vanilla.  Set this aside.  I have no earthly idea why I did not take a photo of this mixture.  We'll all live.

Now we get to assemble everything else.



In a stand mixer, beat the eggs and egg yolks until they are frothy.



Mix in the brown sugar

and the the molasses


Add 1/2 the flour/spice mixture and stir until just mixed.

 
add the melted butter



and the oil

Add the remaining flour/spice mix

and stir until incorporated.

Add the bowl of the pumpkin mixture and combine well.

Fold in the dates, raisins and candied ginger that has absorbed some of the brandy.  Pour in all the brandy left in the bowl as well.  Can't leave out the good stuff!

Fill each muffin liner 2/3 full and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool a bit in the pans while you mix together the glaze.

Transfer the muffins to a cooling wrack that has been set over some wax paper.  Drizzle with the glaze.  You can also dip the tops off the muffins directly in the glaze.

I had some extra batter so I made several mini-muffins to throw in the freezer.



Pumpkin Gingerbread Muffins with Nutmeg Glaze
Adapted from Eating Well Magazine
Yield 24 regular-sized muffins

Ingredients:
for the muffins:
1/2 cup chopped pitted dates 
1/2 cup raisins
1/4 cup minced crystallized ginger
3 Tbsp. rum, brandy, or apple cider (I used brandy)
2-1/2 cups all-purpose unbleached white flour
2 Tbsp. ground ginger
1 tsp. ground allspice
1 tsp. freshly grated nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1-1/2 cup pumpkin puree
1 cup skim-milk buttermilk
1 tsp. pure vanilla extract
2 large eggs
2 large egg whites
1-1/3 cup packed light brown sugar
1/4 cup molasses
3 Tbsp. unsalted butter, melted
3 Tbsp. vegetable oil, preferably canola oil

for the glaze
1-1/2 cups confectioner's sugar
2 Tbsp. milk
1-1/2 Tbsp. rum, brandy, or apple cider
1/2 tsp. freshly grated nutmeg

 Method:
Preheat oven to 375°F.  Treat 24 muffin tins with vegetable spray, or line with muffin liners.
Prep and measure all of your ingredients.

In a small bowl, soak dates, raisins and crystallized ginger in the brandy, stirring from time to time while preparing the batter.

Sift flour, ginger, allspice, nutmeg cinnamon, cloves, baking soda, salt and pepper together in a mixing bowl.  Set aside.  In a small bowl whisk together the pumpkin, buttermilk and vanilla.  Set aside.

In a large mixing bowl of a stand mixer beat eggs and egg whites at medium speed until foamy.  Gradually add brown sugar and beat until light and frothy, about 1 minute.  Add molasses and beat well.

Add half of the flour mixture and beat on low speed until just combined, stopping to scrape the sides of the bowl as necessary.  Add butter and oil and beat until just mixed.  Add the remaining flour mixture and beat until just mixed.  Add the pumpkin mixture and beat until just combined.  Stir in the dried fruit mixture and soaking liquid.

Fill the muffin tins with batter, 2/3 full.  Tap tins to get rid of air bubbles.  

Bake for 15 to 20 minutes, or until a toothpick inserted in the center emerges clean.  Cool the muffins briefly in the pan on a rack for 2 minutes, then turn onto a cooling rack.  (the muffins can be prepared ahead and store, well wrapped, in the freezer for up to 1 month.  To reheat wrap in aluminum foil and heat at 375° for 20 - 30 minutes.)

Nutmeg Glaze:
In a small bowl, stir together the confectioner's sugar, milk, brandy, & grated nutmeg until smooth.  Drizzle the glaze over the warm muffins, letting the glaze drip down the sides.

Mini Banana Nut Bread Muffins

There was once a little bakery in Jackson, Wyoming on King Street called Bur's Buns & Breads.  It was an institution in the 1970's.  A sign hung over the door with their motto on it, proudly commanding passers by to "get your buns in here".

The owner of that bakery, Laurel Wicks,  wrote a book hailing their motto as the title. 

This muffin recipe is adapted from that book.  The recipe is easy with simple ingredients.  I especially like the addition of ground cloves. The muffins freeze nicely.  You can make  loaves of bread, muffins or, like I did, mini-muffins.

Mini Banana Nut Bread Muffins

Adapted from "Get Your Buns In Here" by Laura Wicks

Makes 2 loaves, 1 dozen muffins or 24 mini muffins

 

Ingredients:

1/2 cup canola oil

1 cup granulated sugar

2 eggs

3 ripe bananas

1 tsp cinnamon

1/2 tsp ground cloves

1 tsp baking soda

1/2 tsp baking powder

2 cups unbleached all purpose flour

1/2 cup chopped pecans

 

Mise en place

• prepare baking pans.  If making loaves, grease the pans and line bottom with parchment paper.  If making muffins use vegetable oil spray
• preheat oven to 325°F.
• measure oil into mixing bowl
• measure and add granulated sugar to the mixing bowl with the oil
• add eggs to mixing bowl
• in a small mixing bowl mash bananas with a fork
• measure the cinnamon and cloves
• in a medium mixing bowl measure the baking soda, baking powder and flour; combine with a whisk
• chop pecans and add to the mixing bowl with the flour mixture

Method:

Cream together the oil, sugar and eggs.  When this combination is fluffy, add the bananas, cinnamon and cloves.  Blend until smooth.

 

Gradually stir the dry ingredients mix into the batter.  After smoothly blended, fill the muffin tins 3/4 full with the batter.  If making loaves, divide between two loaf pans.

 

Bake for 30 minutes if baking muffins; 1-1/4 hours if baking loaves.  Test with a toothpick.

 

Allow muffins to cool for 10 minutes in pan then remove to a wire rack to finish cooling.