Double-Ginger Pumpkin Muffins with Sweet Candied Pecans

  • Prep 30 min
  • Total 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

Steps

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  • 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.

Notes









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!

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Muffin
Calories
230
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
190mg
8%
Potassium
80mg
2%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
6%
Sugars
17g
Protein
3g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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