So, the making of these muffins was a bit of trial and error. I bought a bag of gingersnaps last week and I’ve been doing some experimenting….I made some bars that had a gingersnap crust (still working on those) and I made these muffins.
The first time I made them, I used this recipe, which I saw on my girl Rachel’s blog. I turned the bread into muffins, and then used the streusel topping from this recipe, except I used chocolate chips and left out the pecans. I think I was craving a streusel topping after Kerstin posted these Pumpkin Oat Bran Muffins with Crumble Topping a few weeks ago.
Truth: the muffins were a bit of a bust. The muffin itself was a little too light and airy to hold up to the crunch of the topping from the gingersnaps. So I set out to make a bit of a heartier muffin. I also noticed that when I put the gingersnaps in the topping, they tasted a little bit burnt. I may have overcooked the muffins…but it got me thinking about what it would taste like if the gingersnaps were mixed IN the muffin. . Finally, I wasn’t crazy about how much butter and sugar was in the topping.
So, for round two, I used my own pumpkin muffin recipe, except instead of oat flour, I used oat bran…and I used 1/2 c of it instead of 1/4 c. I finely crushed about a cup of gingersnaps and mixed them right into the batter and I also increased the amount of pumpkin to 3/4 cup. Then I topped the muffins with dark chocolate chips, pressing them in gently to make sure they stuck.
The result? Much better. I really liked the faint gingersnap taste that came from mixing them into the batter…and I loved the oat bran edition! These heartier muffins would probably be really good with the crunchy streusel topping as well. I think I’m gonna freeze some of these to save for later. I normally don’t freeze muffins and sometimes I have too many and they go bad, so my goal is to start stocking my freezer instead of wasting them 🙂
So friends, I’m gonna leave it up to you. Use my pumpkin muffin recipe, or use your favorite. Make the streusel topping, or don’t. Top with chocolate chips, or top with gingersnaps. Mix the gingersnaps in, or don’t. The main thing is, enjoy this flavor combination. It’s a match made in heaven.
Also, I took pictures after the first batch. And they’re pretty. And it was dark and late when batch #2 finally came out of the oven. So I’m not taking pictures of batch #2. Just enjoy the pictures of batch #1…but don’t worry if yours don’t look the same 🙂
Happy Monday!
–Lindsay–
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how did you know my tastebuds have been wanting something gingersnap-like? 😉 xoxo yum!!!!!!!
haha…i aim to please 🙂
sorry it didn’t translate into muffins, friend! 🙁 Glad your recipe worked though!
no worries…i think they would’ve been excellent as muffins if they were just plain…i just got a little too crazy for them to handle 🙂
Love pumpkin and ginger together. I need to make these.
me too! i just can’t seem to get enough!
I know on Twitter we called the battle between your pumpkin gingersnap muffins and my PB banana muffins a tie, but your muffins are *clearly* the victor! These are going on my baking list for this month! 🙂
haha well thank you. i’m sure there will be a rematch soon 🙂 let me know what you think!
The combination of pumpkin and ginger….. so perfect!
it’s quickly becoming one of my favorites 🙂
How did you know I’ve been Ginger OBSESSED?!?! I’m totally trying this one.
Are you going to be in Columbus for thanksgiving? I’ll be there Wednesday-Sunday and we should totally meet up if you’re around!
You are way more adventurous then me – but they sound delicious! With the holidays coming up, I really need to figure out gluten-free baking!
yes you do!!! holiday baking is a must!!
Gosh your pictures are stunning! You are so much more adventurous than me though haha
thank you so much 🙂 the kitchen is a fun place to be adventurous!
Yum! 🙂 There is nothing better than warm, spicy flavors now that this cooler weather is rolling in! Then adding chocolate? Double yum!! lol.
i know…i love fall 🙂 it makes baking so much more fun!
These look awesome! I can’t get enough pumpkin-ginger stuff right now.
Freezing muffins has been a savior for me. (My freezer space, notsomuch.) 🙂
i know!! isn’t it just the best combo?!
These look awesome, I definitely have to make these next time I’m on a muffin kick.
thanks!!! let me know what you think 🙂
Haha it sounds like pumpkin is still in full swing around the blog world. I’m still not a fan!
perhaps a sweet potato gingersnap muffin?! let’s not get too crazy!! but i think i would love it 🙂
sounds gooooood!
These look DELICIOUS!
I like gingersnaps but the taste always seems a bit too strong for me, so I like the idea of mixing them into the pumpkin muffins. Yum!
yep! it’s just a faint hint of gingersnaps. love it
I tried the same thing, turning a WW pumpkin bread into muffins and they were a huge fail!! Yours look awesome 😀 I have been loving gingersnap lately.
me too. i’m seasonally obsessed 🙂
Pumpkin AND ginger? Perfection. As dangerous as it will be to have them around, I definitely need to make these ASAP. Your pictures have left me drooling! 🙂