Pumpkin Muffins With Crystallized Ginger

• 15 ounces pumpkin puree
• 2 cups brown sugar
• 1 cup unsalted butter, melted
• 4 large eggs
• 1/2 cup apple cider
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 4 teaspoons cinnamon
• 4 teaspoons powdered ginger
• 1 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup crystallized ginger, finely chopped

1. Preheat oven to 350 degrees.
2. grease two 12-cup muffin tins.
3. Mix toigether pumpkin, sugar and butter.
4. Add eggs and whisk until smooth.
5. Stir in cider.
6. Sift dry ingredients together and slowly add to liquid mixture.
7. stir until thoroughly mixed.
8. Fold in ginger spoon or pipe into muffin cups.
9. Bake until golden- about 20 minutes.

pumpkin puree, brown sugar, unsalted butter, eggs, apple cider, flour, baking soda, baking powder, salt, cinnamon, powdered ginger, nutmeg, ground cloves, crystallized ginger

Taken from www.food.com/recipe/pumpkin-muffins-with-crystallized-ginger-61662 (may not work)