Pumpkin Gingerbread

Ah yes, Fall. Autumn. Cool breezes and the desire for warm comfort foods. Halloween is over, Thanksgiving is on its way with Christmas right on the turkey's heels. Sounds to me like we need a tasty fall/holiday treat. Enter Pumpkin Gingerbread. This cakey treat is loaded with the delicious flavors of pumpkin, ginger, nutmeg, and cinnamon. Original recipe can be found here: http://www.pumpkinrecipes.org/pumpkin-gingerbread.html . I did more or less the exact same thing, with the exception of doubling the ginger. I also used homemade pumpkin puree which I think lightens it and makes it more authentically flavored.

Ingredients:
-12 tablespoons of butter
-2.5 cups all purpose white flour (haven't tried it with wheat yet...)
-2 tsp baking powder
-1 tbs ginger
-1 tsp cinnamon
-1 tsp nutmeg
-1/2 tsp salt
-2 cups of pumpkin puree (1 can)
-1 cup white sugar
-1 cup dark brown sugar
-3 eggs

Process:
-Preheat oven to 375
-In one bowl, whisk together flour, cinnamon, ginger, nutmeg, baking powder, salt
-In another bowl, combine melted butter, pumpkin, eggs, white sugar, brown sugar
-Combine mixtures
-Pour into muffin tins or loaf pans or a larger loaf pan
-Bake for 40-50 minutes (knife/toothpick comes out clean)

Comments:
This was really easy to make and tastes so delicious. The picture posted really doesn't do this justice. Pumpkin Gingerbread is a fabulous breakfast or snack. Pour a cup of coffee, relax, and enjoy!

I will try to make a healthier version of this in the future. Essentially, that would entail using unsweetened applesauce instead of butter and wheat flour instead of white. If you happen to try it like this- let me know! I'd love to try it myself!