Pumpkin and Ginger Muffins

Name: Pumpkin and Ginger Muffins
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 muffins
Ingredients: 2 2/3 cups all-purpose flour; 1/3 cup packed light brown sugar; 1 tablespoon baking powder; 1/2 teaspoon nutmeg; 1/2 teaspoon ground cloves; 1 teaspoon ground ginger; salt, a pinch; 1 lightly beaten egg; 1/2 cup pumpkin puree; 3/4 cup nonfat milk; 1/3 cup sunflower oil; 3 tablespoons chopped candied ginger; 4 tablespoons pumpkin seeds

Submitted by ratherbeswimmin

"For fall."

Download

Ready In:: 50mins
Ingredients:: 13
Yields:: 12 muffins

ingredients

2 ²⁄₃ cups all-purpose flour
¹⁄₃ cup packed light brown sugar
1 tablespoon baking powder
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon ground cloves
1 teaspoon ground ginger
salt, a pinch
1 lightly beaten egg
¹⁄₂ cup pumpkin puree
³⁄₄ cup nonfat milk
¹⁄₃ cup sunflower oil
3 tablespoons chopped candied ginger
4 tablespoons pumpkin seeds

directions

Preheat oven to 350°; grease 12 muffin cup pan.
In a bowl, combine the dry ingredients.
In another bowl, beat the egg, pumpkin, milk, and oil with an electric mixer until well combined.
Add the flour mixture to the pumpkin mixture, mixing until nearly combined; fold in the candied ginger, but do not overmix.
Spoon batter into prepared pan; sprinkle each muffin with a few pumpkin seeds.
Bake for 20 minutes; remove pan from oven, cool for 5 minutes.
Then remove muffins from pan and cool on a rack.