Pumpkin and Ginger Muffins

For fall.

• Ready In: 50 mins
• 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

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