Ginger Pumpkin Muffins
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




5 1/2 tablespoons Minced crystallized ginger
1/2 cup Dried currants or raisins
2 tablespoons Brandy
2 cups Sifted unbleached -
All purpose flour
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 -
Pumpkin puree OR -
Canned solid pack pumpkin
1/2 cup Plus 2 tablespoons -
Low-fat buttermilk
1 teaspoon Vanilla extract
2 lrg Egg whites
1 lrg Egg
3/4 cup Plus 3 tbsp packed -
Golden brown sugar
1/2 cup Unsulfured (light) molasses
1/4 cup Vegetable oil

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.