Ingredients
-
1 1/2 cups sifted all-purpose flour
-
1 3/4 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
3/4 teaspoon ground ginger
-
1/2 teaspoon ground cinnamon
-
1/2 teaspoon ground cloves
-
6 tablespoons margarine, softened
-
1/3 cup granulated sugar
-
1/3 cup firmly packed light brown sugar
-
2/3 cup canned pumpkin
-
1/2 cup buttermilk
-
1/2 cup finely chopped crystallized ginger (non-sulphured)
-
1 egg
Instructions
- In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
- Beat in the egg and pumpkin.
- Add the flour mixture alternately with the milk, blending well.
- Fold in the chopped ginger.
- Fill paper-lined or greased muffin pans three fourths full.
- Bake in a preheated 350 degree oven for 25 to 30 minutes.