|My Ginger Spice Muffins|
How are you?
Next week is my sister's birthday and I saw this lovely recipe video by MissChievous on Youtube, which you can watch here *Link*, in which she showed us how to bake these amazing Ginger Spice Muffins or Cupcakes. Usually, I am not a fan of cupcakes, however, here reaction after tasting one and the unusual, but really interesting recipe, convinced me trying them. I have never baked anything with pumpkin, so I am quiet proud that it turned out that well. I tested them on my parents and they loved them, thus, I will definitely do them for my sister's birthday.
So let's have a look at Julia's recipe:
|Julia's Ginger Spice Muffins|
125g / 1 cup flour (I used whole wheat but you can also use white)
50g / 1/2 package instant vanilla pudding mix
1 tsp. baking soda
1/4 tsp. salt
1.5 tsp. cinnamon
1/2 tsp. fresh ginger, finely minced
1/2 tsp. allspice
1/4 tsp. cloves
30g / 4 Tblsp. finely chopped crystallized ginger
115g / 1/2 cup unsalted butter, room temperature
50g 1/4 cup white sugar*
50g 1/4 cup brown sugar*
1/2 tsp pure vanilla bean paste (or extract)
220g / 8 ounce pumpkin puree (see recipe below)
*If you use a sugar replacement such as Stevia like I did, make sure to read the package instructions to see the sugar conversion chart. If the ratio is not 1:1 you will need to adjust accordingly.
How to Make Homemade Pumpkin Purée
You will need one Red Kuri Squash or other suitable cooking squash, of which you will use about half of it, depending on the size. (If you make more purée than needed, it keeps well in the freezer in a Ziploc bag for other pumpkin baking recipes.) Wash and cut the squash in half, and remove the inside seeds and stringy flesh in the center. Steam the cubed squash for about 15 minutes, stirring occasionally. Alternately you could also roast them in the oven.
Once fully steamed, they should be very soft and fall from your fork. Use a hand mixer, or a potato masher, to blend to a smooth purée, then allow to cool.
Baking the Cupcakes
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and half of the crystallized ginger in a bowl; set aside.
Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Make sure your cupcakes are completely cooled before you frost them, otherwise you will have a melting mess! It also helps if the frosting is chilled before working with it. Sprinkle the remaining crystallized ginger on top of the frosted cupcakes for decoration.
Maple-Cinnamon Cream Cheese Frosting
200g / 8 ounces plain cream cheese
50g / 1/4 cup butter
120g / 1 cup confectioner's sugar
1 tsp. cinnamon
1 tblsp. dark maple syrup
Cream the butter in a brown until creamy and fluffy. Then cream together the cream cheese with the butter, to prevent any lumps. Mix in the maple syrup and cinnamon, then gradually whisk in the confectioner's sugar. Store in the refrigerator until ready to use.
So this was here recipe and I can totally recommend this recipe for 100%. The topping is not to heavy and you can cut out a bunch of calories by using Stevia or other sugar replacements. They look really delicious and I am sure that no one can resist them.
Tell me whether you liked them and whether you cook or bake Youtube videos!
Have a wonderful day!
Lots of love,