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Gingery Pumpkin Muffins

Source of Recipe


From "Baking by Flavor"






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
  






Instructions



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.