I’ve resisted the siren call of the muffin tin for as long as I could, but after eyeing a large container of leftover squash all week, I finally gave in to the urge to whip up a batch of gooey goodness. I can think of all kinds of excuses, of course: celebrating a half birthday, a nostalgic tribute to Muffin Mondays at Jubilee, clearing out the fridge, warming up the house on a rainy day, and National Muffin-Deprivation Awareness Day. Really, I was just dying to bake something besides cornbread (as much as I love it). Absolutely delicious!
Pumpkin Gingerbread Muffins
(Makes one dozen)
1 1/2 cup flour (I used whole wheat)
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1 cup pumpkin or winter squash puree
1/2 cup butter
1/3 to 1/2 cup sweetener of choice (I used dried figs from the farm, see note below)
1/3 to 1/2 cup molasses
1/4 cup water
Preheat oven to 350F. Mix dry ingredients together in a small bowl. Melt butter and stir together with the rest of the wet ingredients in large bowl, then stir together to form a thick batter. Spoon into a greased muffin tin and bake 25-35 minutes, or until a toothpick comes out clean. For a traditional gingerbread, simply pour into a greased loaf pan or square baking pan and increase cooking time to 50-60 minutes.
Note: To use dried fruit (figs or dates are recommended) for sweetener, place in pan with melting butter to rehydrate. Once butter is melted and fruit has begun to soften, blend as smooth as possible. Figs will perceptibly flavor the treat, while dates will not.