Giant Pumpkin Muffins with Molasses Ginger Glaze
Sink your teeth into these Giant Pumpkin Muffins with Molasses Ginger Glaze, a decadent fall treat bursting with warm spices and seasonal flavors. These oversized muffins are made with a rich blend of pumpkin puree, brown sugar, and aromatic spices like cinnamon, nutmeg, and cloves, creating a moist and tender crumb perfect for chilly mornings. The crowning glory is a robust molasses ginger glaze that drizzles over the muffins, adding a sticky-sweet and mildly spicy kick. Perfect for breakfast, dessert, or an indulgent mid-day treat, these jumbo-sized delights are easy to make and impossible to resist. Whether you’re hosting a cozy brunch or simply craving a taste of autumn, these muffins deliver all the comfort and flavor of the season in every delightful bite!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 2 cups Canned pumpkin puree
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 0.75 cup Vegetable oil
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Milk
- 1 cup Powdered sugar
- 2 tablespoons Molasses
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C). Line a jumbo muffin tin with jumbo paper liners or grease each cup generously with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In another large bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk. Whisk until smooth and evenly combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix. Stir just until the ingredients are combined and no pockets of flour remain.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to create beautifully domed muffins.
Bake in the preheated oven for 28–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, prepare the molasses ginger glaze. In a medium bowl, whisk together the powdered sugar, molasses, grated fresh ginger, and water until smooth. If the glaze is too thick, add a few more drops of water to reach your desired consistency.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once the muffins are cool, drizzle the molasses ginger glaze over the tops using a spoon or piping bag.
Let the glaze set for a few minutes, then serve the muffins and enjoy!
Nutrition Facts
Calories |
5366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 104.7 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 879.4 g | 320% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 565.0 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 724 mg | 56% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 2672 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
