Ingredients
-
1 1/3
-
1/2
-
2
-
3/4
-
3/4
-
1/2
-
1/2
-
1/4
-
1/2
-
1/2
-
1/2
-
1
-
-
-
Directions
Ginger-Pumpkin Muffins, The crystallized ginger in these not-too-sweet pumpkin muffins makes them extraordinarily good!, I’ve made this recipe as written several times since I found it for Thanksgiving: delicously moist and spicy, though not overly so I love the crystallized ginger from this site, and save the syrup for blueberry pancakes! Mixed with maple even the kids like it , The fact that this recipe was less sweet than some of the others made it a perfect base for my addition of chopped ghiradelli white chocolate bars I also increased the cinnamon and the ginger to 1 teaspoon and the pumpkin to almost a full cup The flavor combinations is perfect and a favorite of my mom’s!
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Butter and Flour 1/3 Cup Muffin Tins. |
|
3
Done
|
Sift Flour and Baking Powder With Sugar and Blend With Butter, Using Fingertips, Until It Resembles Coarse Meal. |
|
4
Done
|
Add Ginger, Spices, Pumpkin Puree, Milk and Egg and Stir Until Just Combined. |
|
5
Done
|
Divide Among Muffin Tins, Filling 3/4s Full. |
|
6
Done
|
Bake For 18-20 Minutes. |
