Title: Pumpkin Ginger Muffins
Categories: Bread Muffins
Yield: 12 Muffins

2	c	Flour
2	ts	Baking powder
1	ts	Baking soda; sifted through a tea strainer
1	ts	Ground cinnamon
1/2	ts	Salt
2	c	Pumpkin puree
2		Eggs
1/2	c	Brown sugar
1	ts	Vanilla
1/3	c	Crystallized ginger; chopped
3/4	c	Pecans; chopped

In lg. bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Toss lightly with a fork. In separate bowl, combine pumpkin, eggs, brown sugar, and vanilla and stir well. Make a well in centr of dry ingredients; pour in wet ingredients. Add ginger and pecans and stir until ingredients are just incorporated. Do not overmix.

Line 12-cup muffin tin with paper liners or grease the cups generously. Fill the cups evenly with the batter and bake in a 400~ oven for 20 mins. Remove muffins and cool.

Source: TPA Trib, 10/27/94 :: MM by Sue Woodward

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