Pumpkin Ginger Muffins
This recipe is from the Brass Lantern Inn in Searsport, Maine. I love the snap of the crystalized ginger
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READY IN: 40mins
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups sifted all-purpose flour
- 1 3⁄4teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 3⁄4teaspoon ground ginger
- 1⁄2teaspoon ground cinnamon
- 1⁄2teaspoon ground cloves
- 6
- 1⁄3cup granulated sugar
- 1⁄3cup firmly packed light brown sugar
- 1
- 2⁄3cup canned pumpkin
- 1⁄2cup buttermilk
- 1⁄2
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DIRECTIONS
- 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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