- 1
- 30 mins
- 115 mins
Ingredients
- 1 1/2 cups chopped pecans
- 1 tablespoon egg white
- 3 tablespoons granulated sugar
- 2 teaspoons ground ginger
- 1/2 to 1 teaspoon kosher (coarse) salt
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 4 eggs
- 1 cup canola oil
- 1/3 cup water
- 2 1/2 cups granulated sugar
- 3 teaspoons vanilla
- 3 1/2 cups Gold Medal® all-purpose flour
- 2 tablespoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup crystallized ginger, finely chopped
Preparation
Step 1
Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Spray regular-size muffin cups with cooking spray.
In medium bowl, toss pecans with egg white until well coated. Add 3 tablespoons granulated sugar, 2 teaspoons ground ginger and the kosher salt; toss until coated. Spread in single layer on parchment-lined pan. Bake 10 to 12 minutes, stirring once, until golden brown. Cool completely, about 30 minutes. Coarsely chop; set aside.
In large bowl, beat pumpkin, eggs, oil, water, 2 1/2 cups granulated sugar and the vanilla with electric mixer on low speed. Stir in flour, cinnamon, baking soda, salt, 1 teaspoon ground ginger and the nutmeg. Stir in crystallized ginger. Fill muffin cups 3/4 full. Top each muffin cup with 2 teaspoons candied pecans.
Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack.