Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything.
- Lawrence Downes
The basics for these moist, relatively low-fat, flavorful muffins come, once again, from Kim O'Donnel's blog at washingtonpost.com. They are extremely simple to make. I substituted chopped crystallized ginger for pumpkin seeds, and added a little more spice and chopped pecans. I used raisins, and would suggest that yellow raisins add a nice bit of acidity, but you could probably sub half a cup of chocolate chips for the raisins. All of these add-ins are, obviously, optional. The ginger (or pumpkin seeds) on top look nice, but they'd probably taste just fine without.
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup light olive oil or canola oil
1/3 cup brown sugar
1/3 cup plain yogurt
1 teaspoon vanilla extract
1 cup canned pumpkin puree
1 cup raisins (optional)
1/2 cup chopped toasted pecans
1 tablespoon chopped candied ginger
Preheat oven to 375 degrees. Grease the cups of a 6-cup muffin tin with butter or oil spray and place paper liners in cups. [Note: I got 7 muffins out of this, so you could probably make 6 muffins that were a little bigger than mine.
In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, ginger and salt. In another bowl, whisk together oil, sugar and egg. Mix in yogurt and vanilla. Stir in pumpkin puree until mixture is smooth. Fold in pecans and raisins.
Incorporate wet ingredients into bowl of dry ingredients, and mix just until blended. Spoon batter into muffin cups, filling them to the top. Sprinkle crysallized ginger over the top of each muffin.
Bake about 25 minutes, until muffins are lightly colored and a tester inserted in the center comes out clean. Cool 5 minutes in pan, then unmold from pan and allow to cool completely.
Recipe may be doubled.