1/3 cup packed light brown sugar
1 tbsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 tsp. ground ginger
pinch of salt
1 egg, lightly beaten
1/2 pureed pumpkin (fresh or canned, not pumpkin pie filling)
3/4 cup fat-free milk
1/3 cup sunflower oil
3 tbsp. candied ginger, chopped
1 tbsp. chili, freshly minced
1 tbsp. fresh cilantro, roughly chopped
4 tbsp. pumpkin seeds
Preheat the oven to 350F. In a medium bowl, combine the dry ingredients (except for the seeds) with a spoon. In a large bowl, beat the egg, pumpkin, milk and oil with an electric mixer until well combined. Add the flour mixture to the pumpkin mixture, mixing until nearly combined. Fold in the candied ginger, chili, and cilantro do not over mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle each muffin top with a few pumpkin seeds. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.
Makes approximately 12 muffins
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