Spiced Pumpkin Ginger Mini Muffins
These delightful Spiced Pumpkin Ginger Mini Muffins are perfect for a quick and comforting treat. Made with pancake mix for an effortless approach, this semi-homemade recipe combines the warm flavors of pumpkin and ginger, making it ideal for fall or any time you crave something sweet yet wholesome. With a light glaze of confectioners' sugar and nonfat milk, these muffins are not only delicious but also lower in cholesterol, making them a guilt-free indulgence. Enjoy them as a snack or serve them at brunch – they’re sure to impress!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Pancake mix
2 cups (May use whole wheat if preferred.)
Pumpkin puree
1 cup (Ready to use.)
Nonfat milk
1/2 cup (Measured.)
Confectioners' sugar
1/3 cup (For muffin batter.)
Ground ginger
1 teaspoon (Measured.)
Confectioners' sugar (for glaze)
1/3 cup (For glaze.)
Nonfat milk (for glaze)
1 tablespoon (Measured for glaze.)
Instructions
1
Preheat your oven to 450 degrees F (232 degrees C).
2
In a large mixing bowl, combine the pancake mix, pumpkin puree, 1/3 cup of confectioners' sugar, nonfat milk, and ground ginger until fully mixed.
3
Grease two mini muffin pans and evenly spoon the batter into the wells, filling each about 2/3 full to allow for rising.
4
Bake in the preheated oven for 8 minutes, or until a toothpick inserted into the center comes out clean.
5
Allow the muffins to cool in the pans for about 1 minute before transferring them to a wire rack to cool completely.
6
For the glaze, whisk together the remaining 1/3 cup of confectioners' sugar with 1 tablespoon of nonfat milk until smooth. Drizzle over the cooled muffins before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Pumpkin Ginger Mini Muffins?
They are delightful mini muffins made with pancake mix, pumpkin puree, and ground ginger, topped with a light sugar glaze.
What is the main shortcut used in this recipe?
The recipe uses pancake mix as an effortless base for a semi-homemade approach.
At what temperature should the oven be preheated?
Preheat your oven to 450 degrees F (232 degrees C).
How many mini muffin pans are required for this recipe?
The recipe requires two mini muffin pans.
What are the ingredients for the muffin batter?
The batter consists of pancake mix, pumpkin puree, 1/3 cup confectioners' sugar, nonfat milk, and ground ginger.
Can I use whole wheat pancake mix?
Yes, whole wheat pancake mix may be used if preferred.
How long do these mini muffins need to bake?
Bake them for 8 minutes or until a toothpick comes out clean.
How do I know when the muffins are finished baking?
They are done when a toothpick inserted into the center comes out clean.
How long should the muffins cool in the pan?
Allow the muffins to cool in the pans for about 1 minute before transferring them.
What components are needed for the glaze?
The glaze is made from 1/3 cup of confectioners' sugar and 1 tablespoon of nonfat milk.
How do you prepare the glaze?
Whisk together the remaining confectioners' sugar and nonfat milk until the mixture is smooth.
Are these muffins low in cholesterol?
Yes, these muffins are described as lower in cholesterol, making them a healthier treat.
Is this recipe considered fully homemade?
No, it is considered semi-homemade because it utilizes a pre-made pancake mix.
What are the primary flavors of these muffins?
The primary flavors are warm pumpkin and spicy ginger.
Are these muffins suitable for brunch?
Yes, they are an excellent addition to a brunch menu or served as a snack.
What type of milk is used in this recipe?
Nonfat milk is used for both the batter and the glaze.
How much ground ginger is needed?
You will need 1 teaspoon of ground ginger.
How much pumpkin puree should I use?
The recipe calls for 1 cup of pumpkin puree.
How much total confectioners' sugar is used?
A total of 2/3 cup is used: 1/3 cup in the batter and 1/3 cup for the glaze.
Do I need to grease the muffin pans?
Yes, you should grease the two mini muffin pans before spooning in the batter.
How full should the muffin wells be filled?
Fill each well about 2/3 full to allow space for the muffins to rise.
Where should the muffins be placed to cool completely?
They should be transferred to a wire rack to cool completely.
Is this recipe good for the fall season?
Yes, the pumpkin and ginger flavors make it ideal for fall.
How much milk is used for the glaze?
Use 1 tablespoon of nonfat milk for the glaze.
What is the preparation for the pumpkin puree?
The pumpkin puree should be ready to use.
When should I drizzle the glaze on the muffins?
Drizzle the glaze over the muffins once they have cooled completely.
What size are these muffins?
These are mini muffins.
How much pancake mix is required?
The recipe requires 2 cups of pancake mix.
How much milk goes into the muffin batter?
The batter requires 1/2 cup of nonfat milk.
Is the ginger used fresh or ground?
The recipe specifically calls for ground ginger.