DOUBLE-GINGER PUMPKIN MUFFINS WITH SWEET CANDIED PECANS

Double-Ginger Pumpkin Muffins with Sweet Candied Pecans image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Laura Lufkin from Essex, MA

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h55m

Yield 33

Number Of Ingredients 18

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Ingredients

1 1/2 cups chopped pecans
1 tablespoon egg white
3 tablespoons granulated sugar
2 teaspoons ground ginger
1/2 to 1 teaspoon kosher (coarse) salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 eggs
1 cup canola oil
1/3 cup water
2 1/2 cups granulated sugar
3 teaspoons vanilla
3 1/2 cups Gold Medal™ all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup crystallized ginger, finely chopped

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.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 17 g, TransFat 0 g