This is another favorite from my brother’s house at holiday time. He’s was busy baking batches of them this weekend so they would be ready for his daughter when she comes home from college for Thanksgiving, she’s already put her order in by text.
I haven’t purchased crystallized ginger yet but I found two stores in my area that definitely carry it – Central Market and Whole Foods. It’s typically a seasonal item, something that the stores won’t carry year round and it can be a little pricey but definitely worth the splurge!
1 16 oz. pumpkin
2 cups brown sugar
1 cup (2 sticks) butter melted
4 large eggs
1/2 cup apple cider
3 1/2 cups all-purpose flour
2 tsp. each baking soda, baking powder
1 tsp. salt
4 1/2 tsp. each cinnamon, ginger
1 tsp. nutmeg
1/2 tsp. cloves
1 cup chopped crystallized ginger
Preheat oven to 350 degrees. Line 28 muffin cups with paper liners.
Stir the pumpkin, sugar and butter together in large bowl. Add the eggs and beat till smooth. Stir in the cider.
Sift the dry ingredients (except crystallized ginger) and gradually add to the pumpkin mixture. Fold in the crystallized ginger until evenly distributed.
Spoon the batter into cups, filling each one almost to the top. Bake until puffed up and golden, 20 to 25 minutes. Cool on rack. Can freeze for several weeks in covered container.
Serve warm with butter.