Pumpkin Ginger Muffins

These muffins were so moist and yummy! The recipe is adapted from a Pumpkin Ginger Cupcake recipe at allrecipes.com.

Pumpkin Ginger Muffins

Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 (3.4 oz) pkg instant butterscotch pudding mix
2 tsp baking soda
1/4 tsp salt
1 Tbs cinnamon
1/2 tsp ground ginger
1/2 tsp tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup finely chopped crystalized ginger

1/2 cup butter, room temperature
1/2 cup applesauce
1 cup white sugar
1 cup packed brown sugar
4 eggs, room temperature
1 tsp vanilla extract
1 (15oz) can pumpkin puree

Directions
Preheat oven to 350 degrees F. Grease 24 muffin cups or line with paper muffin cups.

Whisk together first 10 ingredients in a bowl and set aside.

Beat the butter and sugars until light and fluffy. Add the eggs one at a time mixing well after each one. Beat in the vanilla and pumpkin puree. Stir in flour mixture until just incorporated. Pour into prepared muffin cups.

Bake about 20 minutes. Cool in pans for 10 minutes then cool completely on wire rack.

You could top these with a cream cheese icing but they are so good they don't really need it. I garnished mine with some big slices of the crystalized ginger. I made the original recipe a little healthier by using half whole wheat flour and by using applesauce in place of half of the butter. Next time I make these I think I will cut the sugar down by half a cup as well. They are plenty sweet and perfect for fall :)


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