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muffins pumpkin gingerbread with nutmeg glaze

by Joan

Breads Quick Sweet
Ingredients
  • •1/2 cup chopped pitted dates
  • •1/2 cup dried currants or raisins
  • •1/4 cup minced crystallized ginger
  • •3 tablespoons rum, brandy or apple cider
  • •2 1/2 cups flour
  • •2 tablespoons ginger
  • •1 teaspoon allspice
  • •1 teaspoon nutmeg
  • •1/2 teaspoon cinnamon
  • •1/2 teaspoon cloves
  • •2 teaspoons baking soda
  • •1/2 teaspoon salt
  • •1/4 teaspoon pepper
  • •1 1/2 cups pumpkin puree
  • •1 cup skim milk buttermilk
  • •1 teaspoon vanilla
  • •2 large eggs
  • •2 large egg whites
  • •1 1/3 cups packed light brown sugar
  • •3/4 cup molasses
  • •3 tablespoons butter, melted
  • •3 tablespoons vegetable oil
  • • NUTMEG GLAZE
  • •1 1/2 cups powdered sugar
  • •2 tablespoons skim milk
  • •1 1/2 tablespoons rum, brandy or apple cider
  • •1/2 teaspoon nutmeg
Steps
  1. 1.Oven 375F. Brush mini Bundt pans or 24 muffin cups (3 inch) with oil or nonstick spray
  2. 2. Soak dates, currants or raisins and crtstallized ginger in rum or brandy or apple cider, stirring from time to time, while preparing batter.
  3. 3. Sift flour, spices, baking soda, salt and pepper onto sheet of waxed paper or into a bowl.
  4. 4. In a small bowl, whisk together pumpkin, buttermilk, and vanilla; set aside.
  5. 5. In electric mixer, beat eggs and egg whites at med speed until foamy. Gradually add brown sugar and beat until light and frothy. Add molasses and beat well.
  6. 6. Add 1/2 of flour mixture and beat on low speed until just combined, scaraping down sides as needed.
  7. 7. Add butter and oil and beat until just mixed.
  8. 8. Add remaining flour and beat until just mixed. Add pumpkin and beat until combined.
  9. 9. Stir in dried fruit and soaking liquid.
  10. 10. Pour into pans, 2/3 cup batter for mini Bundt or 1/3 cup for muffin pans. Bake15 to 20 minutes, or until toothpick in center emerges clean.Cool on rack in the pan for 2 minutes, then turn out. (can be prepared one month ahead and freeze unglazed and stored well wrapped in freezer for up to 1 month. Reheat: wrap in foil and heat 375F for 20 to 30 minutes and glaze) NUTMEG GLAZE Stir ingredients together until smooth. Drizzle glaze over muffins, letting glaze drip down sides. Makes 12 mini Bundt or 24 medium muffins.
Notes

Eating well Dec. 93

Joan
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