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. In a large bowl, combine flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg and cloves; make a well in the center. 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. Fill prepared muffin tins 2/3 full. Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack.


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