Sometimes a can of pumpkin turns into a muffin.

Ginger-pumpkin muffins, Epicurious.

  • 5 1/2 tbsp minced crystallized ginger
  • 1/2 c. dried currants or raisins
  • 2 tbsp brandy (optional)
  • 2 c. all-purpose flour (I used 1 c. white whole wheat, 1 c. all-purpose)
  • 1 tbsp ground ginger
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 c. plus 2 tbsp cooked pumpkin puree or canned solid pack pumpkin
  • 1/2 c. plus 2 tbsp low-fat buttermilk (I used almond milk)
  • 1 tsp vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 3/4 c. plus 3 tbsp (packed) golden brown sugar
  • 1/2 c. unsulfured (light) molasses
  • 1/4 c. vegetable oil

Preheat oven to 375°F. Line sixteen 1/3-cup muffin cups with paper liners. Mix 2 1/2 tbsp crystallized ginger, currants and brandy in small bowl.

Sift flour, ground ginger, pumpkin pie spice, baking soda and salt into medium bowl. Whisk pumpkin puree, buttermilk and vanilla in another bowl. Using electric mixer, beat egg whites and egg in large bowl until foamy. Add 3/4 cup plus 2 tbsp brown sugar; beat until light, about 2 minutes. Beat in molasses and oil. Beat in dry ingredients alternately with pumpkin mixture in 3 additions each. Stir in currant mixture.

Divide batter among prepared muffin cups. Mix 3 tbsp crystallized ginger and 1 tbsp brown sugar in small bowl. Sprinkle evenly over muffins.

Bake muffins until tester inserted into center comes out clean, about 25 minutes. Cool on rack.