Pumpkin Ginger Muffins
Yield: Makes 12 muffins.
One of the great things about this recipe for Pumpkin Ginger Muffins is you can take out a few muffins to bake at a time. The frozen batter will keep in the freezer for up to six weeks. -- The Maine Stay, Kennebunkport, Maine
- 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
- 1/8 teaspoon ground cloves
- 3/4 stick margarine, softened
- 1/3 cup granulated sugar
- 1/3 cup firmly packed light brown sugar
- 1 egg
- 1/2 cup canned pumpkin
- 1/2 cup milk
- 1/2 cup currants (optional)
In a 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-size bowl until light and fluffy. Beat in the egg and pumpkin. Add the flour mixture alternately with the milk, blending well. Fold in the currants, if desired.
With an ice-cream scoop, fill paper-lined muffin tins three-fourths full. Place in the freezer until solid. Remove the frozen batter in their paper cups from the muffin tins and seal in reclosable plastic bags or covered plastic containers.
When ready to bake, remove the paper cups from the freezer and place in a muffin tin. Bake in a preheated 350 degree oven until the muffins spring back from the touch, about 30 to 40 minutes.