Stuffed Monster Heads
Ginger Pumpkin Muffins
I have tried a lot of pumpkin recipes and would not consider Halloween complete without at least one variety. These are my personal favorite. They have a wonderful gingery taste and freeze exceptionally well, making them perfect for the holidays. They are also divine eaten warm with cream cheese and pears.
2 cups cooked pumpkin puree
2 cups brown sugar
1 cup melted and cooled margarine
4 large eggs
1/2 cup apple cider
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons cinnamon
3 teaspoons ground ginger
1 1/2 teaspoons freshly grated nutmeg
1 cup finely chopped crystallized ginger
Preheat the oven to 350 degrees. Cream the pumpkin, sugar, and margarine together in a large bowl. Add the eggs one at a time and beat well. Add the apple cider and stir until the mixture is very smooth. Sift the dry ingredients into a medium bowl. Slowly mix the dry ingredients into the pumpkin mixture until well blended. Fold in the crystallized ginger. Spoon the batter into greased or papered cups and bake for 15-20 minutes or until the muffins are puffy and browned.
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