'Tis the season for pumpkin spice everything. What started innocently enough with Starbuck's pumpkin spiced lattes (or something else, I'm not quite sure), has turned into a phenomenon of everything pumpkin flavored. Some of the newest contenders I've seen this year? Pumpkin Oreo's, pumpkin creamer, pumkin Milano's, and pumpkin swirl peanut butter. I'm not quite sure how half of those would be tasty, but in true copycat fashion, I had to make something with a little pumpkin myself. I found this recipe on my cupcake/muffin daily calendar, and knew this would be the perfect thing to make.
-2 2/3 cups all-purpose flour
-1/3 cup packed light brown sugar
-1 tbsp baking powder
-1/2 tsp nutmeg
-1/2 ground cloves
-1 tsp ground ginger
-pinch of salt
-1 lightly beaten egg
-1/2 cup pureed pumpkin, fresh or canner
-3/4 cup fat free milk
-1/3 cup sunflower oil
-3 tbsp chopped candied giner
1. Preheat the oven to 350. Line a 12-cup muffin pan with tinfoil liners. In a medium bowl, combine the dry ingredients with a spoon. In a large bowl, beat the egg, pumpkin, milk, and oil with an electric mixer until well combined. Add the flour mixture to the pumpkin mixture, mixing until nearly combined. Fold in the candied ginger, but do not over mix.
2. Spoon the batter into the cups. Bake for 20 minutes. Remove the pan from the oven and cool for 5 minutes. Enjoy!