Pumpkin Ginger Apricot Muffins

UPDATED 2019
These muffins are packed with flavor and are very ginger-y.  People don't seem to be able to identify that they are pumpkin muffins right away.  They are not overly sweet.   Great with a cup of coffee.   

My notes say that I first made this recipe in October, 2001 from the Open House Cookbook. I wondered what happened to Sarah Leah Chase, so I googled her and found out that she has been living the good life and has a specialty food business with her husband called Coastal Goods.  In 2015, after I originally posted this recipe, she introduced a new cookbook, New England Open House. 

I was short on the crystallized ginger so I used half ginger and half dried apricots.  And I used mango juice instead of apple juice.  

You will need a big bowl for mixing this batter.  It is a big fluffy concoction.

---Barbara

Pumpkin Ginger Muffins

(adapted from Open House Cookbook by Sarah Leah Chase)

Makes 24 muffins

1 can (15 ounces) unsweetened pumpkin puree
2 cups (packed) dark brown sugar
1 cup (2 sticks) unsalted butter, melted
4 large eggs
1/2 cup mango juice (or apple juice)
3 1/2 cups flour
2 t. baking soda
2 t. baking powder
1 t. salt
4 heaping tablespoons ground cinnamon
4 heaping tablespoons ground ginger
1 t. grated nutmeg
1/2 t. cloves
1/2 c. finely chopped crystallized ginger
1/2 c. finely chopped dried apricots

Preheat oven to 350 degrees.  Place paper liners in 24 muffin cups.

Stir the pumpkin, sugar, and melted butter together in a large mixing bowl.
Add the eggs and beat until the mixture is smooth.  Stir in the mango or apple juice.

Sift the flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves into another bowl.  Add the chopped crystallized ginger and apricots and thoroughly coat them with the dry ingredients.  

Gradually stir the flour and fruit mixture into the pumpkin mixture until thoroughly mixed.   Forgot to mention--- you will need a big bowl for mixing this batter.  It is a big fluffy concoction.

Spoon the batter into the cups, filling each cup almost to the top.  Bake until puffed and golden, 20 to 25 minutes.

Let them cool in the pans for 5- 15 minutes then pop them out and let them cool on a rack.

B