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Pumpkin: Gingery Pumpkin Muffins

Source of Recipe

From "Baking by Flavor", posted by catgurrl to recipecircus


List of Ingredients

-- Ginger-Sugar Sprinkle --
5 Tbsp granulated or sparkling sugar
1/2 tsp ground ginger
1/8 tsp freshly grated or ground nutmeg

-- Muffin Batter --
6 Tbsp unsalted butter
2 Tbsp shortening
1-1/2 cups unsifted all-purpose flour
1/4 cup unsifted cake flour
1/4 cup unsifted whole wheat flour
2 tsp baking powder
1/2 tsp salt
1-1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp freshly grated or ground nutmeg
1/4 tsp ground cloves
2/3 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
3/4 cup plain canned pumpkin puree
3/4 cup milk
1/2 cup chopped crystallized ginger


Recipe

1. Preheat oven to 400 degrees (F). Film the insides of a 12-cup muffin pan with cooking spray and set aside.

2. To prepare the ginger sprinkle: In a small bowl, combine the sugar, ginger and nutmeg. Set aside.

3. To prepare the muffin batter: Melt the butter and shortening together in a small saucepan or in a microwave. Cool. Sift the all-purpose, cake and whole wheat flours, baking powder, salt, ginger, cinnamon, nutmeg, cloves and sugar into a large mixing bowl.

4. Whisk the melted butter-shortening mixture, eggs, vanilla, pumpkin puree and milk. Pour the mixture over the dry ingredients and stir in the crystallized ginger. Stir to form a batter. Spoon the batter into the prepared muffin cups. Sprinkle a little of the ginger-sugar sprinkle over the top of each muffin.

5. Bake the muffins in the preheated oven 17 to 19 minutes, or until a wooden pick inserted in the center comes out clean. Place the muffin pan on a cooling rack and let stand 6 to 8 minutes. Carefully remove the muffins to another cooling rack. Serve the muffins warm.

Makes 12 muffins.