Pumpkin Ginger Muffins

• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 stick unsalted butter, melted and cooled
• 3/4 cup packed light brown sugar
• 3/4 cup canned pure pumpkin
• 1/4 cup well-shaken buttermilk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• Minced candied ginger to taste (I used about 1/3 cup)

• 
  
• Equipment: a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cup

Directions:

Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.

Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.

In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. 

Add to dry ingredients and stir until just combined, then stir in ginger.

I recommend stirring with a spoon first, then an electric mixer, so that the dry ingredients don't fly everywhere.

Then stir in the ginger.

Divide batter among muffin cups. 

Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.