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Eggless Ginger Pudding Muffins Recipe

Eggless Ginger Pudding Muffins Recipe

Photos of Eggless Ginger Pudding Muffins Recipe

How To Make Eggless Ginger Pudding Muffins

Ginger may have a pungent and musty flavor suited for savory dishes and teas but you’ll be surprised when you take a bite from our ginger muffins recipe.

Preparation: 30 minutes
Cooking: 45 minutes
Total: 1 hour 15 minutes



  • 1cupall purpose flour
  • 4tspground ginger powder
  • 1tspground allspice
  • 1tspbaking powder
  • 1tspBaking Soda
  • 1cupbutter
  • 1 ¼cupsfresh bread crumbs
  • 1cupgolden syrup
  • 2tbsphoney
  • 1 ¼purée of fresh ginger
  • ¼cupcream
  • butter(for greasing pan and foil)

For Sauce:

  • 1cupcream
  • 2tspginger powder
  • ¼tsplemon juice
  • 25% liquid mix(preparation directions in the instructions)


  1. Preheat the oven to 200 degrees C.

  2. Combine the golden syrup, honey, ginger purée in a pot and bring to a boil. Then, cube the butter and add it to the mix, stir and take it off the heat.

  3. Add the cream and stir until all the butter has melted

  4. In a glass bowl, sift the flour, baking powder and baking soda. Add the breadcrumbs, ginger powder and allspice

  5. Add about 75% of the mix from the pot (keep the rest for the sauce) to it and mix well.

  6. Butter the muffin tins and fill them nearly to the top. Then, cover them with foil.

  7. Fill the oven tray with boiling water and put your muffin tins in the tray (at least ⅓ of the tin should be submerged in water – you’re creating a water bath).

  8. Bake until a toothpick poked in the muffin comes out dry (about 30 to 45 mins, depending on your oven).

  9. Remove from the oven and let the muffins cool in the tins until you can handle the tins (I used silicon moulds)

  10. Remove from the tins and cool on a wire rack.

  11. Mix the cream, ginger powder, lemon juice and the remaining liquid mix and lightly whip together.

  12. Serve muffins hot with cold glaze.

  13. Enjoy!


  • Calories: 1274.12kcal
  • Fat: 113.14g
  • Saturated Fat: 69.93g
  • Trans Fat: 0.70g
  • Monounsaturated Fat: 31.97g
  • Polyunsaturated Fat: 4.93g
  • Carbohydrates: 59.94g
  • Fiber: 1.76g
  • Sugar: 12.44g
  • Protein: 10.55g
  • Cholesterol: 394.66mg
  • Sodium: 453.17mg
  • Calcium: 269.74mg
  • Potassium: 324.85mg
  • Iron: 2.55mg
  • Vitamin A: 1192.25µg
  • Vitamin C: 3.93mg
Want to share your experience making these delightful Eggless Ginger Pudding Muffins or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!

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