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These spiced pumpkin muffins have intensely
rich flavor from the crystallized ginger.
Pumpkin and Candied
Ginger Muffins
- 3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
4 teaspoons ground cinnamon
5 teaspoons ground ginger
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
- 1 (15-ounce) can unsweetened pumpkin
2 cups firmly packed brown sugar
1 cup butter, melted
4 large eggs
1/2 cup apple juice
1 cup crystallized ginger, finely chopped
- Heat oven to 350°F (175°C). Grease
and flour two 12-cup muffin tins or line with paper liners.
- In a large bowl, combine flour, baking
soda, baking powder, cinnamon, ground ginger, nutmeg and cloves;
make a well in the center.
- In another bowl, combine the pumpkin,
brown sugar and butter, stir until blended; add the eggs and
stir well, then add the juice and stir well. Pour mixture into
well. Mix batter until just moistened; do not over mix. Fold
in the chopped ginger.
- Fill prepared muffin tins 2/3 full.
- Bake for 20 to 25 minutes or until muffins
test done. Cool in pan on wire rack.
Makes 2 dozen muffins.
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