Pumpkin muffins with ginger, chocolate and toasted pecans

Prep time: 25 minutes

Cook time: 30 minutes Makes: 18 muffins

For the muffins:

1 ½ cups all-purpose flour ¼ cup whole wheat flour 1 tablespoon pumpkin pie spice

1 teaspoon baking soda

¾ teaspoon salt

¼ cup finely chopped crystallized ginger, optional

½ cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup canned pure pumpkin

1 cup semi-sweet chocolate chunks (4 ounces)

½ cup white chocolate pieces (2 ounces)

½ cup chopped pecan pieces

For the pumpkin sugar glaze:

¾ cup confectioners’ sugar 1 teaspoon pumpkin pie spice

2 tablespoons half-and-half or heavy whipping cream

For the muffins:

1. Heat oven to 350 degrees. Line a standard 12-cup muffin tin with paper muffin liners. (Recipe makes 18 muffins. Use two muffin tins or bake in batches.

2. Mix 1 ½ cups all-purpose flour and ¼ cup whole wheat flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda and ¾ teaspoon salt in a small bowl. Add ¼ cup chopped ginger and mix well.

3. Put ½ cup softened butter into large mixing bowl. Beat on high speed until light.

Beat in 1 cup sugar until fluffy. Beat in 2 eggs, one at a time, until well mixed. Beat in ⅓ of the flour mixture, then ½ cup pumpkin. Beat in another ⅓ of flour mixture and then the remaining ½ cup pumpkin. Beat in remaining flour mixture until no streaks remain. Use a rubber spatula to gently fold in ½ cup white chocolate chunks and ½ cup chopped pecans.

4. Use a ¼ measuring cup or scoop to spoon mixture evenly into prepared muffin tins, filling them about ⅔ full. Bake until a wooden pick inserted in the center comes out clean, 28-30 minutes. Cool in pan for 5 minutes, then remove each muffin and let cool completely on a wire rack.

For the pumpkin glaze:

1. Mix ¾ cup confectioners’ sugar and 1 teaspoon pumpkin pie spice in a small bowl. Drizzle in just enough half-and-half to make a smooth glaze with the consistency of honey. Drizzle over muffins and let stand until glaze is set. Store in a covered container for up to several days.