pumpkin ginger muffins

out for a day at my brother's land. muffins (and a thermos of coffee) to keep me going!

pumpkin ginger muffins with molasses glaze (adapted from epicurious)

2 3/4 cups all purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1/2 cup canola oil
3 large eggs
1 3/4 cup pureed pumpkin

1/2 cup plus 1 tablespoon mild-flavored (light) molasses

1/2 cup buttermilk

1/2 cup chopped crystallized ginger, divided

1 1/2 cups powdered sugar
1 1/2 tablespoons (or more) water

preheat oven to 350f. 

line 18 muffin cups. sift flour, ginger, baking soda, and salt into medium bowl. 

using electric mixer, beat 1 cup sugar and oil in large bowl to blend. beat in eggs 1 at a time, blending well after each addition. 

beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger. stir in flour mixture until just blended.

divide batter among prepared muffin cups. bake until toothpick inserted into center comes out clean, about 30 minutes. transfer muffins to rack; cool completely.

whisk powdered sugar, 1 1/2 tablespoons water, and 1 tablespoon molasses in medium bowl, adding more water as needed to form thick glaze. 

drizzle with glaze. sprinkle with crystallized ginger.