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Pumpkin Ginger Muffins

Shirl Gard
These are muffins with a deep autumn color almost as dark as gingerbread, but with a pumpkin-orange hue. They are moist and dense with lots of spices and chunks of candied ginger. Yum!

YIELD: 14 LARGE MUFFINS - 135g (4.75 oz) EACH
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Ingredients
  



  • LIQUID INGREDIENTS:
  • 425 grams Libby's 100% pure pumpkin - 1 15-oz can
  • 300 grams light brown sugar 1 1/2 cups packed
  • 100 grams unsalted butter melted (7 tablespoons)
  • 100 grams canola oil 1/2 cup
  • 200 grams whole eggs 4 large
  • 120 grams buttermilk 1/2 cup

  • DRY INGREDIENTS:
  • 500 grams unbleached all-purpose flour 3 1/2 cups
  • 10 grams baking powder 2 teaspoons
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 1/2 teaspoons Viet Nam cinnamon
  • 2 teaspoons Korintje cinnamon
  • 4 1/2 teaspoons ground ginger
  • 1 teaspoon grated nutmeg
  • 1/2 teaspoon ground cloves

  • ADD-INS: Omit for Plain Pumpkin Muffins
  • 170 grams diced crystallized ginger - cut in 1/4" dice 1 cup

  • 1925 grams = Total 68 oz 4# 4 oz

  • TOPPING: Turbinado Sugar
  • Or: For a "Frosted" look use Sparkling sugar or Sanding Sugar

Instructions
 

  • MIXING METHOD: Muffin Method - Liquid + Dry
  • PRE-HEAT OVEN TO 450°F.
  • SET UP MUFFIN PAN: Use one 12-cup muffin pan and one 6-cup muffin pan lined with 6" diameter (jumbo) paper liners. Set the muffin pans on half sheet pans.
  • TO MIX: WHISK LIQUID INGREDIENTS together in a large bowl until smooth.
  • WHISK DRY INGREDIENTS together in an extra-large bowl until well-mixed and aerated.
  • ADD liquid mix to dry and fold in with a rubber spatula until half mixed.
  • SCATTER the crystallized ginger over the batter and finish folding until all the flour is absorbed.
  • SPRAY the paper liners with non-stick spray (with flour) and scoop batter into the cups, using a #8 Gray scoop - level (1/2 cup) .
  • TOPPING: Sprinkle tops generously with Turbinado or Sparkling sugar.
  • TO BAKE: Turn oven down to 425°F when the muffins go in and bake for 15 minutes.
  • ROTATE pan and turn oven down to 400°F to finish baking; another 14-15 minutes. Total baking time: 29-30 minutes or until a wooden skewer comes out clean.
  • INTERNAL TEMPERATURE = 209° to 210° F, if using a thermometer.
  • COOL: Let the muffins cool 5-10 minutes in the pan, then transfer to a cooling rack.

Notes

This recipe was adapted from a recipe in Nantucket Open-House Cookbook by Sarah Leah Chase (1987). I made a few changes to the original recipe, primarily to make the muffins more moist: by using half butter / half canola oil instead of all margarine and by using buttermilk instead of apple cider. Following my "less is more" motto when it comes to leavening, I cut back on the baking soda. Also, since older recipes tend to have too much sugar, I used less sugar.
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