Pumpkin Molasses Muffins

2 3/4 cups all-purpose flour, sifted

2 tsp ground dried ginger

2 tsp ground cinnamon

2 tsp freshly grated nutmeg

2 tsp ground allspice

1 1/2 tsp baking soda

1 tsp salt

1 cup sugar

1/2 cup canola oil

3 large eggs

1, 15-oz can pumpkin puree

1/2 cup molasses

1/2 cup buttermilk

1/2 cup chopped crystallized ginger (optional)

Glaze (optional)

1 1/2 cups powdered sugar, sifted

1 1/2 Tablespoons (or more) water

1 Tbs molasses

1/4 cup chopped crystallized ginger

Preheat oven to 350°F. Spray 6 giant (1 1/4-cup) muffin tins or 18 standard (1/3-cup) muffin tins with non-stick spray.

In a bowl, sift together flour, spices, baking soda and salt. Set aside.

In the bowl of an electric mixer, beat together the sugar and oil to blend. Add eggs one at a time, blending well after each addition. Beat in pumpkin, molasses, buttermilk and optional crystallized ginger. Stir in flour mixture just until combined, but do not overwork.

Divide batter evenly in prepared muffin tins. Bake until a toothpick inserted into the center comes out clean. About 30 minutes for standard muffins and about 40 minutes for the giants. Remove muffins from the tins and cool on a baker's rack.

If applying the optional glaze, let the muffins cool completely before applying the glaze. Mix together the powdered sugar, molasses and enough water to form a thick glaze. Apply generously to the muffin tops and sprinkle with chopped crystallized ginger while the glaze is still wet. Allow to set before serving.