Spiced Ginger and Pumpkin Muffins

Directions

1. Preheat the oven to 375 degrees and place paper-liners in a muffin tin with 1/3-cup muffin cups.
2. Mix together 3 tablespoons of the crystallized ginger with 1 tablespoon of brown sugar and set aside.
3. In a small bowl, mix together the 2-1/2 tablespoons crystallized ginger, currants and brandy and set aside.
4. In a large bowl, sift together the flour, ground ginger, pumpkin pie spice, baking soda and salt.
5. In another large bowl, mix the pumpkin puree, buttermilk and vanilla with a whisk and set aside.
6. Beat the egg whites with an electric mixer in another bowl until foamy. Beat in the 3/4 cup and 2 tablespoons of sugar and beat for 2 minutes until combined.
7. Beat in the molasses and the oil and then mix in the dry ingredients to the bowl, alternating with the pumpkin mixture in 3 additions each.
8. Spoon the batter into the prepared muffin tin and then sprinkle with the crystallized ginger mixture. Bake for 25 minutes or until a toothpick inserted in a muffin center tests clean.