From MM: Pumpkin Ginger Muffins

13 Oct
Pumpkin Ginger Muffins
Makes 1 dozen
1 1/4 cups all purpose flour
1/2 cup whole-wheat flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 cup brown sugar, firmly packed
1/4 cup margarine, softened
3 tbsp molasses
1 cup mashed pumpkin (canned, unseasoned)
1 large egg
1/2 cup Crystallized Ginger Chips

Preheat oven to 375 degrees. Grease muffin tins or line with muffin cups.

Combine dry ingredients in a large bowl. Make a well in center of mixture.

In a separate bowl, combine brown sugar, margarine, and molasses. Mix until smooth. Add pumpkin and egg and beat until well blended.

Add wet mixture to dry ingredients, stirring just until moistened. Fold in Crystallized Ginger Chips. Divide batter evenly among 12 muffin cups.

Bake for 20 – 25 minutes or until toothpick comes out clean. Remove immediately, let cool on wire rack.

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