Pumpkin and Ginger Muffins

• 2 23 cups all-purpose flour
• 13 cup packed light brown sugar
• 1 tablespoon baking powder
• 12 teaspoon nutmeg
• 12 teaspoon ground cloves
• 1 teaspoon ground ginger
• salt, a pinch
• 1 lightly beaten egg
• 12 cup pumpkin puree
• 34 cup nonfat milk
• 13 cup sunflower oil
• 3 tablespoons chopped candied ginger
• 4 tablespoons pumpkin seeds

1. Preheat oven to 350; grease 12 muffin cup pan.
2. In a bowl, combine the dry ingredients.
3. In another bowl, beat the egg, pumpkin, milk, and oil with an electric mixer until well combined.
4. Add the flour mixture to the pumpkin mixture, mixing until nearly combined; fold in the candied ginger, but do not overmix.
5. Spoon batter into prepared pan; sprinkle each muffin with a few pumpkin seeds.
6. Bake for 20 minutes; remove pan from oven, cool for 5 minutes.
7. Then remove muffins from pan and cool on a rack.

flour, brown sugar, baking powder, nutmeg, ground cloves, ground ginger, salt, egg, pumpkin puree, nonfat milk, sunflower oil, candied ginger, pumpkin seeds

Taken from www.food.com/recipe/pumpkin-and-ginger-muffins-263080 (may not work)