Double Ginger Pumpkin Muffins With Sweet Candied Pecans Food

DOUBLE-GINGER PUMPKIN MUFFINS WITH SWEET CANDIED PECANS

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Spray regular-size muffin cups with cooking spray.
• In medium bowl, toss pecans with egg white until well coated. Add 3 tablespoons granulated sugar, 2 teaspoons ground ginger and the kosher salt; toss until coated. Spread in single layer on parchment-lined pan. Bake 10 to 12 minutes, stirring once, until golden brown. Cool completely, about 30 minutes. Coarsely chop; set aside.
• In large bowl, beat pumpkin, eggs, oil, water, 2 1/2 cups granulated sugar and the vanilla with electric mixer on low speed. Stir in flour, cinnamon, baking soda, salt, 1 teaspoon ground ginger and the nutmeg. Stir in crystallized ginger. Fill muffin cups 3/4 full. Top each muffin cup with 2 teaspoons candied pecans.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack.

GINGER-PUMPKIN MUFFINS

Steps:

• Preheat oven to 400F.
• Butter and flour 1/3 cup muffin tins.
• Sift flour and baking powder with sugar and blend with butter, using fingertips, until it resembles coarse meal.
• Add ginger, spices, pumpkin puree, milk and egg and stir until just combined.
• Divide among muffin tins, filling 3/4s full.
• Bake for 18-20 minutes.

PUMPKIN MUFFINS WITH CRYSTALLIZED GINGER

Steps:

• Preheat oven to 350 degrees.
• grease two 12-cup muffin tins.
• Mix toigether pumpkin, sugar and butter.
• Add eggs and whisk until smooth.
• Stir in cider.
• Sift dry ingredients together and slowly add to liquid mixture.
• stir until thoroughly mixed.
• Fold in ginger spoon or pipe into muffin cups.
• Bake until golden- about 20 minutes.

SWEET POTATO MUFFINS WITH CANDIED GINGER

Steps:

• Preheat the oven to 375*F.
• Oil or spray muffin tins.
• Mix the ginger and wet ingredients in a bowl until smooth. Mix the dry ingredients in another bowl.
• Combine the contents of both bowls together, mixing gently until well blended.
• Spoon the batter into the muffin tins and bake on the middle shelf of oven until lightly browned, about 25 minutes.
• Enjoy!

PUMPKIN GINGER MUFFINS

Steps:

• In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
• Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
• Beat in the egg and pumpkin.
• Add the flour mixture alternately with the milk, blending well.
• Fold in the chopped ginger.
• Fill paper-lined or greased muffin pans three fourths full.
• Bake in a preheated 350 degree oven for 25 to 30 minutes.

PUMPKIN GINGER NUT MUFFINS

Steps:

• Preheat oven to 350°F In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
• Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.
• Spoon mixture into a prepared muffin tin. 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. Cool on a rack.