Gingerbread Pumpkin Muffins

I wanted to share this recipe despite my crummy picture on a gloomy day. These muffins were extremely satisfying yet very healthy. The lack of butter was made up for by pumpkin, lots of spices, molasses and dried fruit. I added in some pecans for a nutty crunch, and subbed some wholemeal flour for a healthier profile.

As you may see, there is an unusual off white countertop, yes, I've finally moved into the new house, and the kitchen is truly wonderful. It deserves its own post soon, once I have it shipshape, suffice to say, I'm delighted!

These muffins perfectly fit the fall drizzle and gloomy weather we've been having lately, and the ginger will give a kick to remind you of the tropics. You could even serve with a cider and caramel sauce or a bit of custard to serve as dessert. If you cant be bothered with measuring all those spices, 3 tsp of pumpkin pie spice could be substituted for most of them, add pepper and ginger though!

Ginger Pumpkin Muffins (recipe adapted from Cooking Light Magazine).
Makes 18 muffins
1/3 cup raisins
1/4 cup chopped pitted dates
3 tbsps chopped candied ginger (adjust to taste)
2 tablespoons (or a litle more!) dark rum

1 tsp vanilla extract
2 large egg whites
1 large egg
2/3 cup packed brown sugar
1/3 cup molasses
1 1/3 cup all purpose flour
2/3 cup whole wheat pastry flour
1 1/2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground allspice
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground pepper

1 cup canned pumpkin
2/3 cup low fat buttermilk
4 tablespoons/2 oz butter, melted
1/2 cup chopped pecans

Preheat oven to 350f or 325 convection

Combine the dried fruit and rum and soak for at least 30 minutes

Whisk together the eggs, sugar and molasses, keep whisking for a few minutes. Meanwhile, sieve together the flour, baking soda, salt and spices. Combine the pumpkin, buttermilk and melted butter. Add the flour and the buttermilk mixture in portions, alternating between the two, mix just until combined. Stir in the pecans and the soak fruit. Scoop into cupcake cases and bake for around 18-22 minutes(5 mins less for convection). Check with a toothpick after 15 minutes and if it comes out clean they are done!

Serve warm with caramel sauce or custard as dessert or eat for breakfast with a cup of tea!