1/2 cup finely chopped crystallized ginger (non-sulphured)
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.
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