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Double-Ginger Pumpkin Muffins with Sweet Candied Pecans

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

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Prep Time 30 min
Total Time 1 hr 55 min
Servings 33

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

"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

Using freshly grated nutmeg in these muffins adds great flavor!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin

Calories: 230
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 190mg; 190%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 1g 1% Sugars 17g 17% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 6%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 11/11/2012 11:03:42 AM REPORT ABUSE Roxymuzic said:

Rating:

These muffins are good, but they are not very sweet. I found that sprinkling w/ cinnamon sugar was necessary. Even some powdered sugar would be good. I probably won't make again because they are labor intensive and the end result is fine, but not great.

This reply was: Helpful Inspiring

Posted 8/18/2012 11:44:39 AM REPORT ABUSE Sugarmama5 said:

Rating:

I made this for my sister because my family claims not to like pumpkin, but they ended up eating AND really liking them! I did take a couple of shortcuts like using pumpking pie seasoning because it has ginger, cinnamin and nutmet in it. I used 2 tsps of that. And I used Salad Pizzaz PommeCranate Honey Pecan fusion for the topping, it worked great!

This reply was: Helpful Inspiring