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Pumpkin Gingerbreads Recipe


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     Pumpkin Gingerbreads

Category   Desserts - Breads
Sub Category   None
Preptime   20 minutes

3 Tbsp unsalted raw shelled pumpkin seeds
1 stick butter (1/2 cup), softened
1 1/2 cups sugar
1 tsp ground cinnamon
1/2 teaspoon ground ginger
1/4 tsp grated or ground nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2 large eggs
2 cups all purpose flour
1/4 cup brewed coffe, at room temperature
2 tbsp light or dark unsulphured molasses
1 cup canned pumpkin puree
1/4 cup chopped crystalized candied ginger

Heat oven to 350 degrees. Coat a mini bundt pan with 6 1-cup capacity cups (or texas sized muffin pan) with nonstick spray. Sprinkle cups evenly with the pumpkin seeds.
Beat butter in a large bowl with mixer on low speed until creamy. Gradually beat in sugar, spices, baking soda, salt, and baking powder until combined. Increase speed to medium; beat until well blended. Beat in eggs, 1 at a time. until pale and creamy. Add 1/2 the flour; beat just until blended. Beat in coffee and molasses, then remaining flour just until combined. Add pumpkin and chopped ginger; beat just until blended. Spoon into prepared pan (cups will be nearly full).
Bake 25 to 30 minutes until a wooden pick inserted into centers comes out clean.Cool in pan on wire rack 10 minutes. Turn pan over firmly to release cakes onto rack to cool completely.

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