Zesty Pumpkin Muffins
with a citrus ginger glaze
These Zesty Pumpkin Muffins bring such a pop of delicious fall flavor to your morning breakfast. A trio of star ingredients: real pumpkin, orange and ginger bring a burst of zesty tastiness to this moist muffin. They are made using whole wheat flour and also have pecans and oats blended in for extra fiber and protein. The citrus ginger glaze is optional but adds a touch of tangy sweetness for an irresistible breakfast. Yields 12 regular-size muffins.
Let’s begin!
Ingredients:
For muffins:
-
1 cup whole wheat flour
-
1/4 cup light brown sugar, packed
-
1 tsp ground ginger
-
1 tsp Origine organic ground cinnamon
-
1 tsp baking powder
-
1 cup pumpkin puree
-
1/2 cup orange juice
-
1/4 cup pure maple syrup
-
1/3 cup olive oil
-
2 large eggs
-
1/2 tsp Origine organic vanilla extract
-
1/2 cup old fashioned oats
-
1/3 cup chopped pecans
-
zest from one large navel orange
For citrus ginger glaze:
-
1/2 cup confectioner’s sugar
-
1/4 tsp ground ginger
-
1/4 tsp vanilla
-
2 tsp orange juice
-
zest from one naval orange
How to make pumpkin muffins
Instructions:
Preheat oven to 375℉ and line a 12-cup regular-sized muffin tin with paper liners or grease lightly.
In a medium bowl, whisk together dry ingredients: flour, sugar, ginger, cinnamon and baking powder. Set aside.
In a large bowl, mix together the pumpkin puree, syrup, orange juice, oil, eggs and vanilla.
Add dry ingredients to the bowl and combine just until no dry ingredients are remaining.
Next, fold in oats, pecans and orange zest.
Add batter to muffin cups, filling them 3/4 full. For an additional (but optional) topping you can sprinkle a few oats on top and grate some orange zest or ginger on top. Some chopped crystalized ginger would be a nice addition as well.
Bake muffins for 13-15 minutes or until when checked with a toothpick comes out clean or with a few moist crumbs.
Let muffins cool on rack for 5-8 minutes, then remove each muffin to rack and continue to cool completely.
While muffins are cooling, you can make your citrus ginger glaze. Mix all ingredients together in a bowl with a fork until well incorporated.
Drizzle glaze over top of each muffin in desired amount.
These moist and delicious fall muffins go wonderfully with a hot cup of coffee or chia tea.
How long will homemade pumpkin muffins last? Safe to eat up to one week when stored in an airtight container in the refrigerator. You can warm in microwave for 15-18 seconds. Freeze extra muffins up to 3 months.
Enjoy!
💜Julie
Zesty Pumpkin Muffins
Ingredients
- 1 cup whole wheat flour
- 1/4 cup light brown sugar packed
- 1 tsp ground ginger
- 1 tsp Origine organic ground cinnamon
- 1 tsp baking powder
- 1 cup pumpkin puree
- 1/2 cup orange juice
- 1/4 cup pure maple syrup
- 1/3 cup olive oil
- 2 large eggs
- 1/2 tsp Origine organic vanilla extract
- 1/2 cup old fashioned oats
- 1/3 cup chopped pecans
- zest from one large navel orange
- 1/2 cup confectioner's sugar
- 1/4 tsp ground ginger
- 1/4 tsp vanilla
- 2 tsp orange juice
- zest from one naval orange
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- Preheat oven to 375℉ and line a 12-cup regular-sized muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk together dry ingredients: flour, sugar, ginger, cinnamon and baking powder. Set aside.
- In a large bowl, mix together the pumpkin puree, syrup, orange juice, oil, eggs and vanilla.
- Add dry ingredients to the bowl and combine just until no dry ingredients are remaining.
- Next, fold in oats, pecans and orange zest.
- Add batter to muffin cups, filling them 3/4 full. For an additional (but optional) topping you can sprinkle a few oats on top and grate some orange zest or ginger on top. Some chopped crystalized ginger would be a nice addition as well.
- Bake muffins for 13-15 minutes or until when checked with a toothpick comes out clean or with a few moist crumbs.
- Let muffins cool on rack for 5-8 minutes, then remove each muffin to rack and continue to cool completely.
- While muffins are cooling, you can make your citrus ginger glaze. Mix all ingredients together in a bowl with a fork until well incorporated.
- Drizzle glaze over top of each muffin in desired amount.
Nutrition
Zesty Pumpkin Muffins
Ingredients
Instructions
- Preheat oven to 375℉ and line a 12-cup regular-sized muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk together dry ingredients: flour, sugar, ginger, cinnamon and baking powder. Set aside.
- In a large bowl, mix together the pumpkin puree, syrup, orange juice, oil, eggs and vanilla.
- Add dry ingredients to the bowl and combine just until no dry ingredients are remaining.
- Next, fold in oats, pecans and orange zest.
- Add batter to muffin cups, filling them 3/4 full. For an additional (but optional) topping you can sprinkle a few oats on top and grate some orange zest or ginger on top. Some chopped crystalized ginger would be a nice addition as well.
- Bake muffins for 13-15 minutes or until when checked with a toothpick comes out clean or with a few moist crumbs.
- Let muffins cool on rack for 5-8 minutes, then remove each muffin to rack and continue to cool completely.
- While muffins are cooling, you can make your citrus ginger glaze. Mix all ingredients together in a bowl with a fork until well incorporated.
- Drizzle glaze over top of each muffin in desired amount.
Notes
How long will homemade pumpkin muffins last? Safe to eat up to one week when stored in an airtight container in the refrigerator. You can warm in microwave for 15-18 seconds. Freeze extra muffins up to 3 months.
Nutrition Facts
Calories
218.85
Fat (grams)
9.57
Sat. Fat (grams)
1.39
Carbs (grams)
31.7
Fiber (grams)
2.71
Net carbs
28.97
Sugar (grams)
19.27
Protein (grams)
3.51
Sodium (milligrams)
56.27
Cholesterol (grams)
31
Nutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Oh how pretty! These have such a festive, cozy vibe. I love that you use whole wheat flour. And that glaze!!
Thanks Lee! Definitely a cozy and delicious bite:)
I love your recipe, but I’m going out on a limb and using flax "eggs" because I am vegan, and I’ll take the blame if they don’t turn out as lovely and yummy looking as yours do!
Hi Susan!
I would love to know how they turned out. I haven’t experimented with flax eggs yet, but I really want to start adding more vegan recipes on my blog. Thank you for commenting!
Hi Susan!
I would love to know how they turned out. I haven’t experimented with flax eggs yet, but I really want to start adding more vegan recipes on my blog. Thank you for commenting!