PUMPKIN GINGER MUFFINS

Pumpkin Ginger Muffins image

This recipe is from the Brass Lantern Inn in Searsport, Maine. I love the snap of the crystalized ginger

Provided by Aroostook

Categories Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 14

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Ingredients

1 1/2 cups sifted all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
6 tablespoons margarine, softened
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 egg
2/3 cup canned pumpkin
1/2 cup buttermilk
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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