It's fall y'all (bad rhyme, I apologize). My favorite ingredient when the weather starts to chill is pumpkin with all the spices. For some reason, the sweet gourd just doesn't seem right in spring or summer. It's not like the canned stuff isn't available year-round.
For pumpkin, the spicier, the better, and lots of chopped up candied ginger. Instead of tea, I prefer warm apple cider with these (another fall favorite).
Pumpkin Ginger
Muffins
Pumpkin Ginger Muffins
INGREDIENTS
• 1 1/2 CUPS FLOUR
• 1/2 TEASPOON OF SALT
• 1 CUP SUGAR
• 1 TEASPOON BAKING SODA
• 1 CUP CANNED PUMPKIN PURÉE
• 1/3 CUP MELTED BUTTER
• 2 EGGS, LIGHTLY BEATEN
• 1/4 CUP ALMOND MILK
• 1/2 TEASPOON NUTMEG
• ¾ TEASPOON CINNAMON
• 1/2 TEASPOON ALLSPICE
• 1 TEASPOON GROUND GINGER
• 2 TBSP CHOPPED CANDIED GINGER
OPTIONAL:
• TURBINADO SUGAR (FOR SPRINKLING)
• PUMPKIN SEEDS
•
METHOD
1) PREHEAT OVEN TO 350°F. IN A MEDIUM BOWL, SIFT TOGETHER THE FLOUR, SALT, SUGAR, AND BAKING SODA.
2) BLEND THE PUREED PUMPKIN, BUTTER, EGGS, ALMOND MILK, AND SPICES TOGETHER, THEN GRADUALLY COMBINE WITH THE DRY INGREDIENTS, UNTIL JUST INCORPORATED. DO NOT OVER-MIX! FOLD IN THE CANDIED GINGER.
3) SPOON MIXTURE INTO A LINED OR GREASED MUFFIN TIN. SPRINKLE A LITTLE BIT OF TURBINADO SUGAR AND A FEW PUMPKIN SEEDS IF DESIRED ON TOP.
4) BAKE FOR 25-30 MINUTES. CHECK FOR DONENESS WITH A TOOTHPICK INSERTED INTO THE CENTER OF A MUFFIN. IF IT COMES OUT CLEAN, IT'S DONE.
MAKES ABOUT 12 MUFFINS. ADAPTED FROM SIMPLY RECIPES
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