Ginger Pumpkin Muffins

Photo: flickr user avlxyz

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

Preheat oven to 375 degrees. Line sixteen 1/3-cup muffin cups with paper liners.

Mix 2 1/2 tablespoons crystallized ginger, currants and brandy in small bowl.

Sift flour, ground ginger, pumpkin pie spice, baking soda and salt into medium bowl.

Whisk pumpkin puree, buttermilk and vanilla in another bowl.

Using electric mixer, beat egg whites and egg in large bowl until foamy.

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.

Divide batter among prepared muffin cups.

Mix 3 tablespoons crystallized ginger and 1 tablespoon brown sugar in small bowl. Sprinkle evenly over muffins.

Bake muffins until tester inserted into center comes out clean, approximately 25 minutes. Cool on rack.

Makes 16.

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Tags:

quick bread

Holiday

breakfast

Thanksgiving

Yield:

16.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

Yuna Wu

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