(30 minutes, makes about 24 small muffins)
With a little extra ginger bite and plenty of warm spices, these are terrific slathered with salted butter. Autumn in a muffin! I like baking these in Nordicware’s Autumn Delights cakelet pan for extra charm.
(My kids don’t love the candied ginger pieces, so feel free to skip those if you aren’t feeding ginger-lovers. They’ll still be yummy. You might want to up the sugar by 1/4 – 1/2 cup in that case.)
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup jaggery or dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 15 ounce can pure pumpkin puree
1/2 cup coconut oil or butter, melted
1 teaspoon vanilla extract
1/2 c. chopped candied ginger, optional
1. Preheat oven to 350 degrees and spray two small muffin pans with Baker’s Joy (or butter and flour, or use liners).
2. Measure out flour, sugars, baking soda, salt and spices in a large bowl and whisk together.
3. In a separate medium bowl, whisk together eggs, pumpkin puree, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined; stir in candied ginger.
4. Bake muffins for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.