Double-Ginger Pumpkin Muffins with Sweet Candied Pecans

 


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

  • Steps

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.

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