Ginger Pumpkin Muffins

Ingredients

5 1/2 tablespoons Minced crystallized ginger
2 tablespoons Brandy
2 cups Sifted unbleached -
1 tablespoon Ground ginger
2 teaspoons Pumpkin pie spice
5 1/2 teaspoons Baking soda
1/4 teaspoon Salt
3/4 cup Plus 2 tbsp cooked -
Canned solid pack pumpkin
1/2 cup Plus 2 tablespoons -
Low-fat buttermilk
1 teaspoon Vanilla extract
1 lrg Egg
3/4 cup Plus 3 tbsp packed -
1/2 cup Unsulfured (light) molasses

Preparation

1
Preheat oven to 375 degrees. Line sixteen 1/3-cup muffin cups with paper liners.
2
Mix 2 1/2 tablespoons crystallized ginger, currants and brandy in small bowl.
3
Sift flour, ground ginger, pumpkin pie spice, baking soda and salt into medium bowl.
4
Whisk pumpkin puree, buttermilk and vanilla in another bowl.
5
Using electric mixer, beat egg whites and egg in large bowl until foamy.
6
Add 3/4 cup plus 2 tablespoons brown sugar; beat until light, about 2 minutes. Beat in molasses and oil. Beat in dry ingredients alternately with pumpkin mixture in 3 additions each. Stir in currant mixture.
7
Divide batter among prepared muffin cups.
8
Mix 3 tablespoons crystallized ginger and 1 tablespoon brown sugar in small bowl. Sprinkle evenly over muffins.
9
Bake muffins until tester inserted into center comes out clean, approximately 25 minutes. Cool on rack.
10
Makes 16.

Tools

 



Yield:

16.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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