Pumpkin Gingerbread Muffins with Orange Glaze

Le sigh. I hardly ever blog these days. To be honest, it doesn't even occur to me half of the time, and the other half of the time I feel guilty for a moment and then I blow it off. Life has a way of sweeping you up in the moment, don't you think? There have been so many things happening in my world these days, I wonder what I'll remember when I think about fall 2010 two years from now?

I always seem to find time to bake even if I don't write about it here. Baking soothes my soul; the sight of butter and sugar blending together calms me down. Is that strange? Perhaps it is but I'm not particularly concerned. Whatever works, right? I've been baking when I get the chance, and I've been using quite a bit of pumpkin. I finally made this olive oil pumpkin bread -- it's tasty! I also made King Arthur's recipe for pumpkin whoopie pies -- those were a huge hit around here. These muffins might just make the top of my "favorite pumpkin bread recipes" list. I love pumpkin bread, and I love gingerbread, so this is just a match made in heaven. I often have issues with many pumpkin recipes because the spice factor isn't quite what I'd like it to be, but these muffins hit the spicy, pumpkin flavor that I just love. The orange glaze is sweet, but I thought it was a nice flavor addition to the spicy pumpkin and gingerbread flavor profiles. Be sure to stock up on some candied ginger before you make these -- it's what makes the flavor of these muffins over-the-top delicious!

Pumpkin Gingerbread with Orange Glaze

King Arthur Flour 

You can either make this gingerbread as a loaf or muffins. Either way, the orange glaze adds the perfect finishing touch!

3/4 cup (6 ounces) butter or vegetable shortening
1 1/4 cup (9 ounces) brown sugar
2 3/4 cups (12 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/3 cup (2 ounces) crystallized ginger, minced
1/2 cup diced pecans or chocolate chips (optional)
3 large eggs
2 tablespoons (1 1/2 ounces) molasses
1 can (15 ounces) pumpkin

Prepare: Preheat your oven to 350°F. Prepare your pans -- grease two 8 1/2 x 4 1/2-inch loaf pans for loaves; if you're making muffins, grease 24 muffin cups or line them with muffin papers.
Mix: In a large bowl beat together the butter and brown sugar until well blended. Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts, if you're using them, then mix well -- the batter will look crumbly. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition. Beat in both the molasses and the pumpkin until they are evenly distributed. Finally, stir in the chocolate chips, if you're using them. Scoop the batter into the greased loaf pans or the muffin cups -- filling the cups about 2/3 full.
Bake: Bake the muffins in the preheated 350°F oven for 18 to 20 minutes, or until they are lightly browned on the edges and the middle springs back when touched. Bake the loaves at the same temperature for 50 to 55 minutes, or until a cake tester inserted in the middle comes out clean.
Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s). Let it cool a bit then glaze, if you like (see below). Yield: 2 loaves or 24 muffins.

Orange Glaze

1 1/4 cup (5 ounces) confectioners' sugar 1/8 teaspoon tangerine oil or orange oil OR 1 tablespoon orange zest 2 tablespoons (1 ounce) water or milk

In a medium-sized bowl, mix together all the glaze ingredients until smooth, adding additional liquid, a bit at a time, until the glaze has the consistency of molasses or will drizzle from a spoon in a long strand.
For a shiny finish, brush the glaze over the bread or muffins while they're still warm; for a thick white finish, cool the bread completely before glazing.