Double-Ginger Pumpkin Muffins with Sweet Candied Pecans

Double-Ginger Pumpkin Muffins with Sweet Candied Pecans

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Laura Lufkin from Essex, MA

Prep Time

30

Minutes

Total Time

1:55

Hr:Mins

Makes

33

muffins

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
Muffins
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.
Makes 33 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
"These gorgeous muffins are a takeoff on a family favorite, my mom’s pumpkin bread recipe. Because the bread is so fantastic and easy to make, I realized I could easily transform it into muffins and add two of my favorite flavors, sweet and salty pecans and ginger." Laura Lufkin
Tip
Using freshly grated nutmeg in these muffins adds great flavor!

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 230
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 190mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 1g,
    • Sugars 17g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.