• Ingredients: 33
  • Serves: 16

Ginger-pumpkin muffins with sifted unbleached all purpose flour, ground ginger, pumpkin pie spice, baking soda, salt, cooked pumpkin puree or canned solid pack pumpkin, low-fat buttermilk, vanilla extract, large egg whites, large egg, golden brown sugar, unsulfured molasses, vegetable oil.

Ingredients

For dough

For syrup

For filling

For assembly and baking

  • 3 tbsps. unsalted butter, melted

For tomato coulis

For assembly

Directions

  1. Step 1 Preheat oven to 375°F. Line sixteen 1/3-cup muffin cups with paper liners. Mix 2 1/2 tablespoons crystallized ginger, currants and brandy in small bowl.

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  2. Step 2 Sift flour, ground ginger, pumpkin pie spice, baking soda and salt into medium bowl. Whisk pumpkin puree, buttermilk and vanilla in another bowl.

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  3. Step 3 Using electric mixer, beat egg whites and egg in large bowl until foamy. Add 3/4 cup plus 2 tablespoons brown sugar; beat until light, about 2 minutes.

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  4. Step 4 Beat in molasses and oil. Beat in dry ingredients alternately with pumpkin mixture in 3 additions each.

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  5. Step 5 Divide batter among prepared muffin cups. Mix 3 tablespoons crystallized ginger and 1 tablespoon brown sugar in small bowl.

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