Pumpkin Ginger Muffins

Adapted from A Taste of Richmond

Recipe Submitted by Eden Dixon

This recipe can be used as a muffin or cupcake recipe. If you'd like cupcakes, simply frost with cream cheese frosting. These are so moist and flavorful!

Ingredients:

1 1/2 cups unbleached all purpose flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1 tsp. ground ginger

1/2 cup butter, melted

1 cup sugar

1 heaping cup canned pumpkin

3 eggs

Preheat oven to 325 degrees. Line with muffin cups or spray muffin tin with cooking spray. Combine first 6 ingredients in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the melted butter, sugar and pumpkin until smoothly blended. Mix in the eggs. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick. Fill each paper liner with a generous 1/4 cup of batter to about 1/2 inch below top of liner Bake just until the tops feel firm and a toothpick comes out clean, about 25 minutes.

Cream Cheese Frosting:

1/2 cup butter at room temperature

6 ounces cream cheese

1 tsp. vanilla extract

3 cups powdered sugar

Mix all ingredients using electric mixer.