Pumpkin-Ginger Muffins

Yummy! That’s what these are ... The perfect snack for an Autumn afternoon! These are even better 24 hr. later, after the ginger flavor permeates the muffins.

Pumpkin-Ginger Muffins:

4 eggs

2 c. (500 mL) granulated sugar

1-1/2 c. (750 mL) canola oil

One 14 oz. (398 mL) can puréed pumpkin (or    

1-1/2 c. plus 2 tbsp. (405 mL) drained, frozen pumpkin purée, thawed 

3 c. (750 mL) all-purpose flour

1 tbsp. (15 mL) cinnamon

Pumpkin-Ginger Muffins

1 tsp. (5 mL) powdered ginger

2 tsp. (10 mL) baking soda

2 tsp. (10 mL) baking powder

1 tsp. (5 mL) salt

1-1/4 c. (310 mL) chopped ginger slices, dried and sugared  

1 c. (250 mL) coarsely chopped walnuts, lightly toasted

Preheat oven to 400 deg. F. In large bowl of electric mixer, beat eggs until frothy. Gradually add sugar and oil in alternate thirds, combining well between additions. Add pumpkin, continuing to beat. In medium bowl, combine dry ingredients, gradually adding to pumpkin mixture. Blend in ginger and nuts.

Spoon into lightly spray-greased paper liners in medium muffin pans. Bake 30-to-35 min., or until a toothpick poked into center of muffins comes out dry. Cool in pan 10 min. before transferring muffins onto cooling rack. Serve warm or at room temperature. Makes about 2 doz. standard-sized muffins.