Double-Ginger Pumpkin Muffins with Sweet Candied Pecans

 

1 1/2

cups chopped pecans

1

tablespoon egg white

3

tablespoons granulated sugar

2

teaspoons ground ginger

1/2

to 1 teaspoon kosher (coarse) salt

1

can (15 oz) pumpkin (not pumpkin pie mix)

4

eggs

1

cup canola oil

1/3

cup water

2 1/2

cups granulated sugar

3

teaspoons vanilla

3 1/2

cups Gold Medal® all-purpose flour

2

tablespoons ground cinnamon

2

teaspoons baking soda

1

teaspoon salt

1

teaspoon ground ginger

1/2

teaspoon ground nutmeg

1/2

cup crystallized ginger, finely chopped

• 1 Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Spray regular-size muffin cups with cooking spray.
• 2 In medium bowl, toss pecans with egg white until well coated. Add 3 tablespoons granulated sugar, 2 teaspoons ground ginger and the kosher salt; toss until coated. Spread in single layer on parchment-lined pan. Bake 10 to 12 minutes, stirring once, until golden brown. Cool completely, about 30 minutes. Coarsely chop; set aside.
• 3 In large bowl, beat pumpkin, eggs, oil, water, 2 1/2 cups granulated sugar and the vanilla with electric mixer on low speed. Stir in flour, cinnamon, baking soda, salt, 1 teaspoon ground ginger and the nutmeg. Stir in crystallized ginger. Fill muffin cups 3/4 full. Top each muffin cup with 2 teaspoons candied pecans.
• 4 Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack.