Pumpkin Ginger Spice Muffins

Pumpkin Ginger Spice Muffins
 
Cook time
Total time
 
Serves: 24
Ingredients
  • 4 Shurfine Eggs, beaten
  • 1-1/2 c. Shurfine Granulated Sugar
  • 1 c. Shurfine Brown Sugar
  • 1 c. Shurfine Canola Oil
  • 15 oz. Shurfine Canned Pumpkin
  • 3 c. Shurfine All Purpose Flour
  • 1 t. Shurfine Baking Soda
  • 2 t. Shurfine Baking Powder
  • 1 T. ground ginger
  • 1-1/2 t. ground allspice
  • 1 t. Shurfine Salt
  • ½ t. Shurfine Ground Nutmeg
  • 1-1/4 c. crystallized ginger, diced
  • 1 c. Shurfine Sweetened Flaked Coconut
Instructions
  1. Preheat oven to 350°F. Line muffin tin with liners.
  2. Mix eggs, sugar, brown sugar, oil and pumpkin together.
  3. Add flour, baking soda, baking powder, ginger, allspice, salt and nutmeg. Stir until combined.
  4. Fold in crystallized ginger and coconut.
  5. Divide batter between 24 lined muffin cups.
  6. Bake for 20 to 30 minutes or until tester used in center comes out clean. Serve warm or at room temperature.