Directions:
- Preheat oven to 375°F Line sixteen 1/3-cup muffin cups with paper liners. Mix 2 1/2 tablespoons crystallized ginger, currants and brandy in small bowl.
- Sift flour, ground ginger, pumpkin pie spice, baking soda and salt into medium bowl. Whisk pumpkin puree, buttermilk and vanilla in another bowl. Using electric mixer, beat egg whites and egg in large bowl until foamy. Add 3/4 cup plus 2 tablespoons brown sugar; beat until light, about 2 minutes. Beat in molasses and oil. Beat in dry ingredients alternately with pumpkin mixture in 3 additions each. Stir in currant mixture.
- Divide batter among prepared muffin cups. Mix 3 tablespoons crystallized ginger and 1 tablespoon brown sugar in small bowl. Sprinkle evenly over muffins.
- Bake muffins until tester inserted into center comes out clean, about 25 minutes. Cool on rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.47 Kcal (869 kJ) | ||
| Calories from fat | 37.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 6% | |
|---|---|---|---|
| Cholesterol | 12.39mg | 4% | |
| Sodium | 191.92mg | 8% | |
| Potassium | 102.37mg | 2% | |
| Total Carbs | 38.27g | 13% | |
| Sugars | 20.57g | 82% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 2.99g | 6% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.6mg | 9% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 259.91 Kcal (1088 kJ) | ||
| Calories from fat | 46.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 6% | |
|---|---|---|---|
| Cholesterol | 15.52mg | 4% | |
| Sodium | 240.44mg | 8% | |
| Potassium | 128.24mg | 2% | |
| Total Carbs | 47.95g | 13% | |
| Sugars | 25.77g | 82% | |
| Dietary Fiber | 1.04g | 3% | |
| Protein | 3.75g | 6% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 2mg | 9% | |
| Calcium | 66.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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