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Pumpkin Ginger Muffins

2 c Flour
2 ts Baking powder
1 ts Baking soda; sifted through a tea strainer
1 ts Ground cinnamon
1/2 ts Salt
2 c Pumpkin puree
2 Eggs
1/2 c Brown sugar
1 ts Vanilla
1/3 c Crystallized ginger; chopped
3/4 c Pecans; chopped


In lg. bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Toss lightly with a fork. In separate bowl, combine pumpkin, eggs, brown sugar, and vanilla and stir well. Make a well in centr of dry ingredients; pour in wet ingredients. Add ginger and pecans and stir until ingredients are just incorporated. Do not overmix.

Line 12-cup muffin tin with paper liners or grease the cups generously. Fill the cups evenly with the batter and bake in a 400~ oven for 20 mins. Remove muffins and cool.


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