Pumpkin-Ginger Mini Muffins
Prep Time: 15 Minutes Total Time: 30 Minutes
These delicately spiced muffins get extra flavor and texture from currants (perfectly sized for miniature treats) and crystallized ginger, available in the baking section of most supermarkets. To make these muffins extra mild, you can leave out the crystallized ginger.
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch ground nutmeg
- Pinch ground cloves
- 1/4 cup currants, golden raisins, or brown raisins
- 2 tablespoons finely chopped crystallized ginger
- 1 egg
- 1/4 cup butter, melted and slightly cooled
- 3 tablespoons water
- 1/2 cup canned pumpkin purée
- Preheat the oven to 350 degrees. Coat two mini muffin tins with nonstick cooking spray or fill with paper liners.
- In a bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves. Add the currants and crystallized ginger and stir gently to coat.
- In a separate bowl, beat the egg. Add the butter, water, and pumpkin and stir to combine. Add the egg mixture to the dry ingredients and gently stir to incorporate. Spoon the batter evenly into muffin cups.
- Bake for 12 to 15 minutes, or until the tops just bounce back when touched. Leave in the tins for 5 minutes before transferring to a cooling rack.
Use leftover pumpkin in Pumpkin Custard or the Pumpkin Shake.
To make regular-sized muffins, add 5 to 10 minutes to the baking time. This recipe makes about a dozen regular sized muffins.
Discount code for 15% off: ACS15
Excerpted from What to Eat During Cancer Treatment.
Copyright ©2009 American Cancer Society. cancer.org/bookstore