Double Ginger Pumpkin Muffins With Sweet Candied Pecans Recipes

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PUMPKIN APPLE BAKE WITH DOUBLE-GINGER PECAN CRUST



Pumpkin Apple Bake With Double-Ginger Pecan Crust image

The tart apples and ginger keep this dish from being too sweet. It is a welcome change from the ubiquitous sweet potato casserole for the holidays. And it is a wonderful complement to poultry, pork or lamb.

Provided by Dancer

Categories     Apple

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs pumpkin, peeled and cut in 1 inch cubes
3 medium tart apples, cored and coarsely chopped
2 tablespoons sugar
1/4 teaspoon salt
oil, for baking pan
2 tablespoons cold butter, cut in small pieces
1 cup chopped pecans
1/4 cup candied ginger, chopped
1 teaspoon ground ginger

Steps:

  • Preheat oven to 350 degrees.
  • Steam pumpkin cubes just until fork-tender.
  • Combine 6 cups pumpkin cubes and apples in a bowl.
  • Toss with sugar and salt and transfer to baking pan that has been lightly oiled.
  • Dot with the butter.
  • Combine pecans, candied ginger and ground ginger.
  • Sprinkle pecan mixture on top of pumpkin in baking dish and bake for 15 minutes, uncovered, in preheated oven.

Nutrition Facts : Calories 271.7, Fat 17.3, SaturatedFat 3.7, Cholesterol 10.2, Sodium 127.2, Carbohydrate 31.2, Fiber 4.6, Sugar 15.2, Protein 4.2

PUMPKIN GINGER CUPCAKES



Pumpkin Ginger Cupcakes image

Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out!

Provided by Lisa Lewis

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 24

Number Of Ingredients 15

2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
⅓ cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs, room temperature
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  • Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 31.8 g, Cholesterol 51.3 mg, Fat 8.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.2 g, Sodium 303.2 mg, Sugar 21.2 g

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