PUMPKIN GINGER MUFFINS

2 cup flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 cup pumpkin puree
2 eggs
1/2 cup brown sugar
1 tsp vanilla
1/3 cup chopped crystallized ginger
3/4 cup chopped pecans

Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease the cups generously.

In large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Toss lightly with a fork.

In separate bowl, combine pumpkin, eggs, brown sugar, and vanilla and stir well.

Make a well in center of dry ingredients; pour in wet ingredients. Add ginger and pecans and stir until ingredients are just incorporated. Do not overmix. Fill the prepared muffin cups evenly with the batter.

Bake in a 400F oven for 20 minutes. Remove muffins and cool.

Makes 12 muffins
Source: TPA Tribune; 10/27/94