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  • 2servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, H, D, P
MineralsZinc, Fluorine, Silicon, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 1/2 cups all-purpose flour

  2. 2 teaspoons baking soda

  3. 2 teaspoons baking powder

  4. 4 teaspoons ground cinnamon

  5. 5 teaspoons ground ginger

  6. 1 teaspoon freshly grated nutmeg

  7. 1/2 teaspoon ground cloves

  8. 1 (15-ounce) can unsweetened pumpkin

  9. 2 cups firmly packed brown sugar

  10. 1 cup butter, melted

  11. 4 large eggs

  12. 1/2 cup apple juice

  13. 1 cup crystallized ginger, finely chopped

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). Grease and flour two 12-cup muffin tins or line with paper liners.

  2. In a large bowl, combine flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg and cloves; make a well in the center.

  3. In another bowl, combine the pumpkin, brown sugar and butter, stir until blended; add the eggs and stir well, then add the juice and stir well. Pour mixture into well. Mix batter until just moistened; do not over mix. Fold in the chopped ginger.

  4. Fill prepared muffin tins 2/3 full.

  5. Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack.

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