Ingredients
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15 ounces pumpkin puree
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2 cups brown sugar
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1 cup unsalted butter, melted
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4 large eggs
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1/2 cup apple cider
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3 1/2 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons baking powder
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1 teaspoon salt
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4 teaspoons cinnamon
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4 teaspoons powdered ginger
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1 teaspoon nutmeg
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1/2 teaspoon ground cloves
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1/2 cup crystallized ginger, finely chopped
Instructions
- Preheat oven to 350 degrees.
- grease two 12-cup muffin tins.
- Mix toigether pumpkin, sugar and butter.
- Add eggs and whisk until smooth.
- Stir in cider.
- Sift dry ingredients together and slowly add to liquid mixture.
- stir until thoroughly mixed.
- Fold in ginger spoon or pipe into muffin cups.
- Bake until golden- about 20 minutes.