Pumpkin Muffins with Candied Ginger

This Pumpkin Muffins Recipe is a holiday treat.

Pumpkin Muffins with Candied Ginger

nonstick cooking spray

1/4 cup (1/2 stick) unsalted butter

1/2 cup brown sugar, firmly packed

1 large egg

1/2 cup canned pumpkin puree

1 tsp freshly grated ground ginger root

1 cup all purpose flour

1/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/3 cup low-fat buttermilk

1/2 cup minced crystallized ginger

Preheat oven to 350 and spray 12 muffin tins with nonstick spray.

Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is very fluffy.

Add the egg and mix on low speed to combine. Add the pumpkin puree and grated ginger root and mix again.

Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.

Fold in half of the flour mixture. Stir in the buttermilk. Fold in the remaining flour mixture and the crystallized ginger. The batter should be smooth, but be careful not to overmix.

Fill the prepared tins halfway with the batter. bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

Transfer the muffin tins to a wire rack and cool for 10 minutes before removing the muffins.

Nutrition per serving 1 muffin:

137 calories

4 grams fat

2 grams protein

126 mg sodium

23 grams carbohydrate

1 gram fiber

3 grams saturated fat

This savory bread dressing is lower in fat and calories.

Like raspberries? Try this strudel here. Raspberry Strudel