Ingredients
1 1/2
cups chopped pecans
1
tablespoon egg white
3
tablespoons granulated sugar
2
teaspoons ground ginger
1/2
to 1 teaspoon kosher (coarse) salt
1
can (15 oz) pumpkin (not pumpkin pie mix)
4
eggs
1
cup canola oil
1/3
cup water
2 1/2
cups granulated sugar
3
teaspoons vanilla
3 1/2
cups Gold Medal™ all-purpose flour
2
tablespoons ground cinnamon
2
teaspoons baking soda
1
teaspoon salt
1
teaspoon ground ginger
1/2
teaspoon ground nutmeg
1/2
cup crystallized ginger, finely chopped
Preparation
Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Spray regular-size muffin cups with cooking spray.
In medium bowl, toss pecans with egg white until well coated. Add 3 tablespoons granulated sugar, 2 teaspoons ground ginger and the kosher salt; toss until coated. Spread in single layer on parchment-lined pan. Bake 10 to 12 minutes, stirring once, until golden brown. Cool completely, about 30 minutes. Coarsely chop; set aside.
In large bowl, beat pumpkin, eggs, oil, water, 2 1/2 cups granulated sugar and the vanilla with electric mixer on low speed. Stir in flour, cinnamon, baking soda, salt, 1 teaspoon ground ginger and the nutmeg. Stir in crystallized ginger. Fill muffin cups 3/4 full. Top each muffin cup with 2 teaspoons candied pecans.
Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack.
