Two-Ginger Pumpkin Muffins

Everyone in our family is mad about ginger - so these muffins are pretty popular, since they have a cup of chopped crystallized ginger, in addition to ground ginger. I've been meaning to try this recipe as a loaf, and then putting a layer of sweetened cream cheese in the middle, which I think would make this a nice tea bread.  The heady aroma of spices while the muffins are baking make this a wonderful project on a chilly or rainy day.

1/2 can unsweetened pumpkin puree ( I use the 15 oz cans of One Pie- so use about 1 cup of puree)

1 cup brown sugar

5 T unsalted butter, melted

2 eggs

1/2 c applesauce

2 c King Arthur flour

1 t baking soda

1 t baking powder

1/2 t salt

2 t./ cinnamon

2 t. ground ginger

1/2 t ground nutmeg

1/2 t ground cloves

1 c snipped candied ginger

Mix the pumpkin, brown sugar, melted butter, eggs, and applesauce together. Then mix in the spices and flour, baking powder and soda, and crystallized ginger.

 Using an ice gream scoop, scoop batter into greased Texas-size muffin tin. Bake in 350 oven until firm on top - about 30 minutes, depending on your oven.

 Makes 6 Texas size muffins.

Adapted from Open House cookbook.