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Paradise and Pennant Candied Fruit

Pumpkin Ginger Chocolate Chip Muffins

These moist, delicious muffins are packed flavor and are a great treat any time of year. Perfect for breakfast, snacks or deserts, the possibilities are endless.

Ingredients:

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 2 eggs, room temperature
• 1 cup brown sugar
• 1 cup canned pumpkin
• 1/3 cup melted butter
• 1/4 cup water
• 1/2 cup chopped walnuts
• 1/2 cup mini chocolate chips
• 4 Tbsp well chopped crystallized ginger

Directions:

Preheat oven to 350°F. Lightly grease a jumbo size muffin tin. Set aside.

In a medium sized bowl, whisk together the flour, salt, baking soda, and spices. Set aside.

In a large bowl, beat the eggs and whisk in the brown sugar, making sure to break up any lumps of sugar. Stir in the pumpkin, melted butter, and 1/4 cup of water until well combined.

Stir in the dry ingredients, a third at a time, until just incorporated. Do not over-mix. Fold in the chopped walnuts, mini chocolate chips and candied ginger. Do not over-mix.

Spoon mixture into a prepared jumbo muffin tin. Bake for 25 minutes at 350°F. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done.

Cool on a rack.

A recipe from our guest blogger, Lynn Huntley.