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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The crystallized ginger in these not-too-sweet pumpkin muffins makes them extraordinarily good! Ingredients:
1 1/3 cups flour |
1/2 cup sugar |
2 teaspoons baking powder |
3/4 teaspoon salt |
3/4 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon nutmeg |
1/4 cup cold butter, cut into bits |
1/2 cup canned pumpkin puree |
1/2 cup crystallized ginger |
1/2 cup milk |
1 large egg, beaten lightly |
Directions:
1. Preheat oven to 400F.
2. Butter and flour 1/3 cup muffin tins.
3. Sift flour and baking powder with sugar and blend with butter, using fingertips, until it resembles coarse meal.
4. Add ginger, spices, pumpkin puree, milk and egg and stir until just combined.
5. Divide among muffin tins, filling 3/4s full.
6. Bake for 18-20 minutes.
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