Pumpkin & Candied Ginger Muffins
Pastry Chef Hedy Goldsmith of Nemo Restaurant – Miami
Adapted by StarChefs
These are wonderful served with honey butter for holiday brunch.
Yield: 24 Servings
- 15 ounces solid pumpkin
- 2 cups brown sugar
- ½ pound butter, melted
- 4 eggs
- ½ cup apple cider
- 3 ½ cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 4 ½ teaspoons cinnamon
- 4 ½ teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 cup candied ginger, minced
Preheat oven to 350°F. Line muffin pans with paper liner cups.
Combine pumpkin, sugar & butter together in large bowl. Add
eggs and mix until smooth. Add cider. Stir.
Sift flour, baking soda, baking powder, salt, cinnamon, ground
ginger and cloves together. Stir dry mixture into pumpkin mixture.
Fold in candied ginger. Fill muffin cups almost to top. Bake until
golden, about 20-25 minutes.