Triple Threat Ginger Muffins

These muffins use pumpkin puree more as a flavour inhancer rather than the traditional pumpkin muffin taste. The predominant notes here will be of toasted spices and ginger.  And don't be put off by the flax seeds-these aren't healthy treats, I swear!  It just adds to the complexity of flavour.  They are fabulous to pop into the freezer and then zap in the mornings for a quick breakfast.

1Cup Butter

1tbs Cinnamon

3tsp Ground Ginger

Pinch Cloves

Pinch Cracked Pepper

15 oz Pumpkin Puree (don't make your own, trust me; this time, canned is all good)

1 Cup Buttermilk

1 Cup Packed Brown Sugar

4 eggs

1/2 Cup Raw Sugar

1 tbs Grated Ginger

1 1/4 Cup Unbleached Flour

1/4 Cup Flax Seeds

1tsp Salt

1 tsp Baking Soda

1 tbs Baking Powder

1 Cup Cystalised Ginger

1 Cup Pumpkin Seeds (hulled)

Preheat oven to 350 degrees. Line 2 12 cup muffin tins with liners (I advise foil.)

Melt the butter in a sauce pan on medium heat. As the butter just begins to froth, add in the ground ginger, cinnamon, cloves, and pepper. Allow the butter to brown and then remove from heat.

Whisk pumkin with buttermilk, then add in brown sugar, eggs, raw sugar, butter/spices and grated ginger until just together. Mixture will be significantly wet.

Sift remaining dry indgrediants together and then slowly whisk into pumkin mix; DON'T OVER MIX. Fold in the pumpkin seeds and crystalised ginger.

Spoon mixture into muffin tin until almost even with the tops. Bake for 35-40 minuets. Cool on rack. Enjoy!