To make pumpkin gingerbread muffins:
Let’s start by preheating oven to 170 degree C (325 degree F)
Line muffin pans with muffin liners and lightly greased two 6×3 inch loaf pans. (I am using both).
In a large mixing bowl, add in the sugar.
Then add the vegetable oil.
Followed by 4 eggs.
Using a wire whisk, beat the ingredients until smooth.
Then add 2/3 cup water and continue to beat until well blended.
Next add in the fresh mashed pumpkin.
Stir until the pumpkin is well mixed into the batter.
In a medium bowl, combine flour, baking powder,soda,salt and spices.
Then fold in the chopped walnuts and candied ginger. Be sure to mix well.
Add the dry flour mixture into the wet pumpkin batter.
Blend the pumpkin batter and the flour mixture until JUST combined. Do not overmix.
Spoon the pumpkin batter into muffin pan and divide the balance into the two prepared loaf pans.
Bake the gingerbread muffins in preheated oven until golden brown, about 25 minutes.
Bake the gingerbread in loaf pan in preheated oven until golden brown, about 50 minutes.
Cool the muffin and loaf pans on wire rack, about 5 minutes.
Then transfer the pumpkin gingerbread muffins and gingerbread loaves to cool completely on wire rack.
And you’re done! Serve these freshly baked, warm and if you really want to be indulgent, with a little cream cheese frosting.
The sweetness of the cream cheese glaze pairs perfectly with the spicy gingerbread and make a great morning treat during the holiday and christmas seasons.
These incredibly moist, spicy and sticky sweet gingerbread taste so delicious even on their own.
This is definitely everyone’s holiday favourite and they taste of Christmas too!
SO ENJOY & MERRY CHRISTMAS!