Pumpkin Muffins with Crystallized Ginger

Wednesday, October 9, 2013
Pumpkin Muffins with Crystallized Ginger Dough @livligahome
There is nothing like this time of year to get us motivated to bake again after the long hot summer months. And with Halloween and Autumn decorating upon us easy access to fresh pumpkins for baking makes homemade that much better.

A friend shared a recipe for Pumpkin Muffins with Crystallized Ginger which I have since modified. Here is my new version:

Pumpkin Muffins with Crystallized Ginger

1 can or fresh (15 ounces) unsweetened pumpkin purée
2 cups (packed) brown sugar
1 cup (2 sticks) unsalted butter, melted
1 cup egg substitute (Egg Beaters)
½ cup apple cider (or juice)
1½ cups white whole wheat flour
2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
¾ teaspoon ground cinnamon
4½ teaspoons ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cloves
⅔ cup chopped crystallized ginger
Cooking Spray or paper liners

1. Preheat oven to 350 degrees. Spray muffin tins or place paper liners in 28 muffin cups. This recipe makes a lot of muffins but they are great to freeze and use later.
2. Stir the pumpkin, sugar, and butter together in a large mixing bowl. Add the egg substitute and beat until the mixture is smooth. Mix in the cider/juice.
3. Blend the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves together in a bowl. Gradually stir the flour mixture into the pumpkin mixture until thoroughly mixed. Fold in the crystallized ginger.
4. Spoon the batter evenly into the muffin cups, almost to the top of each cup. Bake until there is a nice top and golden, 20 to 25 minutes.

Makes 28 muffins. Serving- 1 muffin. Calories per muffin- 196  .

Enjoy! And Live Vibrant!

Serve up your muffins on right-sized, beautifully designed dishware. Livliga and Kidliga make great holiday gifts!

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