Pumpkin muffins with candied ginger

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non-stick cooking spray

1/4 cup unsalted butter

1/2 cup brown sugar firmly packed

1 large egg

1/2 cup canned pumpkin puree

1 teaspoon freshly grated ginger root

1 cup all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/3 cup low fat buttermilk

1/2 cup minced crystallized ginger

 

Preheat the oven to 350 degrees and spray 12 muffin tins with

nonstick spray. place the butter in a mixing bowl and beat at high

spead with an electric mixer for 30 seconds. Gradually add the sugar

and continue to beat until the mixture is very fluffy. add the egg

and mix on low speed to combine. add the pumpkin puree and grated

ginger root and mix again. sift the flour, baking soda, baking

powder, salt, cinnamon, nutmeg and allspice together. fold in half of

the flour mixture. stir in the buttermilk, fold in the remaining

flour mixture and the crystallized ginger. the batter should be

smooth, but be careful not to over mix. fill the prepared tins

halfway with the batter. bake until the muffins are golden brown and

a toothpick inserted into the center of a muffin comes out clean

about 25 minutes. transfer the muffin tins to a wire rack and cool

for 10 minutes before removing the muffins