Pumpkin Muffins with Crystallized Ginger

After we got married, my husband and I hosted Thanksgiving in our apartment in Chicago.  We were in graduate school, and traveling home wasn’t in the cards. But we wanted the opportunity to make our own Thanksgiving traditions, and I dove into the newspaper and magazines and cookbooks to find ideas for our meal.  One of the recipes had a mysterious ingredient, crystallized ginger, and that was the deciding factor.  We added it to our menu, found crystallized ginger, and it has remained a central part of all Thanksgivings, no matter where we are celebrating the holiday. They are our Thanksgiving morning meal, and much anticipation awaits their annual preparation.  And then, restraint has to be exhibited so that there is enough room for dinner!

Pumpkin Muffins with Crystallized Ginger

Published in The ChicagoTribune in the late 80s

  • 1 can (15 oz) solid pack pumpkin
  • 2 cups packed brown sugar
  • 1 cup (2 sticks) melted butter
  • 4 large eggs
  • ½ cup apple cider
  • 3 ½ cups unbleached all purpose flour
  • 2 teaspoons each: baking soda, baking powder
  • 1 teaspoon salt
  • 4 ½ teaspoons each: ground cinnamon, ground ginger
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 cup finely chopped crystallized ginger

  1. Preheat oven to 350 degrees.  Line or grease muffin tins – this recipe makes between 28 and 30 full sized muffins.
  2. Stir the pumpkin, sugar, and butter together in a large bowl. Add eggs, beat until smooth. Stir in cider.
  3. Sift dry ingredients in another bowl.
  4. Gradually stir the flour mixture into the pumpkin mixture until thoroughly mixed.
  5. Fold in ginger until evenly distributed.
  6. Put batter in cups. Bake until puffed and golden, 20-25 minutes. Cool on a wire rack.
  7. Can be frozen up to several weeks.

Oh, and these are really good on Christmas morning too….

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3 Responses to “Pumpkin Muffins with Crystallized Ginger”

  1. These sound wonderful… may try them for Christmas breakfast. Where do you find crystallized ginger? at a regular grocery store? in the spice section? the bulk section? do you seriously use an entire cup of it?!

    have you ever halved the recipe?

    🙂

  2. They are delicious – Crystallized ginger is usually in the spices or baking section. Try Trader Joes or an Asian grocery first – McCormicks does make it but it’s pretty costly. And, I’m sure you can halve it, but we find that they are all gone within two days!

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