Pumpkin Gingerbread Muffins

Ingredients

• All Purpose Flour

  Gold Medal

  1 ½ cup or 180g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Ginger

  Spices, ground

  1 ½ tsp or 3g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Pure Pumpkin

  Libby's

  1 cup or 244g

• Maple syrups

  ½ cup or 161g

• Butter

  Unsalted

  ¼ cup or 57g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Turbinado sugar

  2 tbsp or 30g

Directions

1. Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray.
2. In a medium mixing bowl, whisk together the all-purpose flour (or 3/4 cup of both AP and Whole wheat flour, if desired) baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In a separate, larger mixing bowl, stir together the pumpkin puree, maple syrup, molasses, melted butter, and eggs until well blended.
3. Add the dry ingredients to the wet ingredients, then by hand with a rubber spatula or wooden spoon, stir very gently to combine; stop as soon as the flour disappears. The batter will seem loose and a little lumpy.
4. Divide the batter among the muffin cups, filling them no more than 3/4 of the way to the top. Sprinkle the tops of each muffin with 1/2 teaspoon Turbinado sugar.
5. Bake the muffins for 20 to 22 minutes, until the tops spring back lightly when touched and a tester inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let the muffins cool in the pan for 5 minutes. Carefully remove the muffins from the pan and transfer to the rack to cool completely. These taste even better as they rest. Enjoy!
6. Recipe by: Erin Clarke / Well Plated (source: https://www.wellplated.com/pumpkin-gingerbread-muffins/) personalized by J Torino.