Ginger-Pumpkin Muffins

Serves: 4

Aurelia Collier

1 January 1970

Based on User reviews:

51

Spice

48

Sweetness

51

Sourness

40

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

5.5 tbsps

Crystallized Ginger (minced)

1 cup

Currants (dried)

2 tbsps

Brandy

2 cups

All-Purpose Flour (sifted unbleached)

1 tbsp

Ground Ginger

2 tsps

Pumpkin Pie Spice

1.5 tsps

Baking Soda

1 tsp

Salt

3 cup

Pumpkin Puree (plus 2 tablespoons cooked)

1 cup

Low-Fat Buttermilk (plus 2 tablespoons)

1 tsp

Vanilla Extract

2 large

Egg White

1 large

Egg

1 cup

Vegetable Oil

Directions:

1

Preheat oven to 375°F

2

Line sixteen 1/3-cup muffin cups with paper liners

3

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

4

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

5

Whisk pumpkin puree, buttermilk and vanilla in another bowl

6

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

7

Add 3/4 cup plus 2 tablespoons brown sugar; beat until light, about 2 minutes

8

Beat in molasses and oil

9

Beat in dry ingredients alternately with pumpkin mixture in 3 additions each

10

Stir in currant mixture

11

Divide batter among prepared muffin cups

12

Mix 3 tablespoons crystallized ginger and 1 tablespoon brown sugar in small bowl

13

Sprinkle evenly over muffins

14

Bake muffins until tester inserted into center comes out clean, about 25 minutes

15

Cool on rack

16

Preheat oven to 375°F

17

Line sixteen 1/3-cup muffin cups with paper liners

18

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

19

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

20

Whisk pumpkin puree, buttermilk and vanilla in another bowl

21

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

22

Add 3/4 cup plus 2 tablespoons brown sugar; beat until light, about 2 minutes

23

Beat in molasses and oil

24

Beat in dry ingredients alternately with pumpkin mixture in 3 additions each

25

Stir in currant mixture

26

Divide batter among prepared muffin cups

27

Mix 3 tablespoons crystallized ginger and 1 tablespoon brown sugar in small bowl

28

Sprinkle evenly over muffins

29

Bake muffins until tester inserted into center comes out clean, about 25 minutes

30

Cool on rack