Double-Ginger Pumpkin Muffins with Sweet Candied Pecans

By SLSkibby

Ingredients

• Candied Pecans
• 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
• Muffins
• 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

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Spray regular-size muffin cups with cooking spray.
2 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.
3 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.
4 Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack.