• January 26, 2009

    Pumpkin-Orange Muffins with Pecans, Candied Ginger, and Raisins

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    The pumpkin-storm hovered over the food blogosphere for a long time. It started around here at the beginning of October, for our Canadian thanksgiving, gained momentum through Halloween and the American harvest holiday, and was still just going at full speed for Christmas. Pumpkin scones, breads, cookies were ubiquitous. Pumpkin pies, cupckakes and cheesecakes? Omnipresent. The festive veg even wriggled its way into less expected hosts, such as chili and brownies and curry and white chocolate blondies and bread pudding and whoopie pies… Phew! But for some reason, I just wasn’t feeling it.

    Maybe it was just me being defiant and expressing my non-acquiescence to what everyone else was doing. But for whatever reason, I kept my palate entirely clear of the autumn favorite. However, now that the squash and co. storm is over, I find myself really lusting after a good, moist pumpkin muffin – in all its sweet, spicy, comforting, glory. So here I am in January, humbly seeking out recipes for everyone’s favorite October vegetable (the one that I snootily shunned during proper gourd-centric months).

    If you, like me, just weren’t feeling the pumpkin love this November – or if were were feeling it then and are still feeling it now – whip up a batch of pumpkin-orange muffins. They are delicious warm and buttered, and will make your kitchen feel cozy and smell wonderful.

    Pumkin-Orange Muffins with Pecans, Candied Ginger, and Raisins

    • 2 cups all-purpose flour

    • 1/2 cup packed brown sugar

    • 1 1/2 tsp baking powder

    • 1/2 tsp baking soda

    • 1/2 tsp salt

    • 1 tsp cinnamon

    • 1/4 tsp nutmeg

    • 1/4 tsp cloves

    • 2 eggs

    • 1 cup pumpkin puree

    • 1/2 cup orange juice

    • 1/4 C vegetable oil

    • 2 tbsp grated orange rind

    • 1 t vanilla

    • 2 tbsp finely chopped candied ginger (or use 1/2 tsp ground ginger with other spices)

    • 1/2 cup chopped dates or raisins

    • 1/2 cup chopped pecans

    Preheat oven to 375 degrees. Line 12 muffin cups with paper liners or grease.

    In large bowl, whisk together dry ingredients.

    In separate bowl, whisk together eggs, pumpkin, rind, juice, oil and vanilla. Pour into dry ingredients and stir just until moistened. Stir in nuts, dried fruit and ginger.

    Spoon batter into prepared muffin cups and get muffins into oven as quickly as possible. Bake for 20 minutes.

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