When the temperature drops and we’re bundling up in the morning before heading out for the day, I love to get into the habit of baking warm muffins in the morning. Pumpkin and ginger are perfectly seasonal at this time of year, and make the house smell fantastic as everyone shakes off sleep and prepares for the day. A warm muffin with coffee — or on the way out the door — provides a small comfort for minimal effort. These are dense and moist, rich in beta carotene, and studded with candied ginger. Do they get any better?
Muffins also freeze well, so you can individually wrap cooled muffins to pop into backpacks or lunchboxes — or make a batch and freeze them for holiday parties, dressed up with a slather of cream cheese frosting.
Double Ginger Pumpkin Muffins
1 14 oz. (398 ml) can pure pumpkin puree
1 cup packed brown sugar
1 cup canola oil
1 large egg
1 Tbsp. grated fresh ginger
3 cups all-purpose flour
1 Tbsp. cinnamon
1 tsp. nutmeg
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup coarsely chopped candied ginger
coarse sugar, for sprinkling (optional)
Preheat the oven to 350F. In a large bowl, stir together the pumpkin, brown sugar, oil, egg, and ginger; in another bowl whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Add to the pumpkin mixture along with the candied ginger and stir just until combined.
Spoon into paper-lined muffin tins, filling them about 3/4 full; sprinkle with coarse sugar, if you like. Bake for 25 minutes, or until golden and springy to the touch.
Makes about 1 1/2 dozen muffins.