Pumpkin Muffins with Molasses-Ginger Glaze

Directions

1. Preheat oven to 350 degrees F.
2. Spray a muffin tin with nonstick cooking spray.
3. Sift flour, spice, baking soda, and salt into a medium bowl.
4. In a large bowl, beat together sugar or sugar substitute with oil until blended.
5. Beat in eggs 1 at a time, blending well after each addition.
6. Beat in pumpkin, molasses, buttermilk, and ginger until well-combined.
7. Stir in flour mixture until just blended.
8. Divide batter among muffin cups and bake until tops spring back when lightly touched, about 35 minutes. Transfer muffins to a wire rack and cool completely. Meanwhile, whisk together powdered sugar, water, and molasses in a small bowl, adding a bit more water, to make a pourable glaze. Stir in candied ginger.
9. Place a piece of foil or paper towels underneath the wire rack.
10. Spoon glaze over muffins, covering the tops and serve. You may not use all of the glaze.