Double-Ginger Pumpkin Muffins with Sweet Candied Pecans

Ingredients

• 1.5 cups pecans chopped
• 1 tablespoon egg whites 
• 3 tablespoons granulated sugar 
• 2 teaspoons ground ginger 
• 0.5 teaspoon kosher salt (coarse)
• 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
• 4  eggs 
• 1 cup canola oil 
• 0.3 cup water 
• 2.5 cups granulated sugar 
• 3 teaspoons vanilla 
• 3.5 cups flour all-purpose
• 2 tablespoons ground cinnamon 
• 2 teaspoons baking soda 
• 1 teaspoon salt 
• 1 teaspoon ground ginger 
• 0.5 teaspoon nutmeg 
• 0.5 cup candied ginger finely chopped

Equipment

• bowl
• frying pan
• baking paper
• oven
• wire rack
• hand mixer
• toothpicks
• muffin liners

Directions

1. Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Spray regular-size muffin cups with cooking spray.
2. In medium bowl, toss pecans with egg white until well coated.
3. Add 3 tablespoons granulated sugar, 2 teaspoons ground ginger and the kosher salt; toss until coated.
4. Spread in single layer on parchment-lined pan.
5. Bake 10 to 12 minutes, stirring once, until golden brown. Cool completely, about 30 minutes. Coarsely chop; set aside.
6. 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.
7. Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack.