Pumpkin Ginger Muffins recipe

4.1201

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)

Instructions:

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 3/4 full. Bake in a preheated 350-degree oven for 25 to 30 minutes or until the muffins spring back to the touch.