Pumpkin-Ginger-Chocolate Muffins

1 1/2 cups unbleached, all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsps. fresh grated ginger
1 stick (1/2 cup) butter, softened
2/3 cup sugar
2 eggs (I use large)
2 cups pumpkin purée (I used frozen, but one can of purée works here too)
1 tsp. vanilla extract

Extras (totally optional):

1/2 cup mini chocolate chips or other candies
1/2 cup nuts, diced
1/2 cup shredded coconut
1/2 cup shredded carrots or favorite root veg

Preheat oven to 375°F.  Prepare one 12-cup muffin tin by either spraying or using paper liners. 

Combine first six ingredients together in a bowl, set aside.  In a mixing bowl, beat together ginger, butter, sugar, eggs, purée, and vanilla until just combined.   Scrape sides of bowl down and fold in extras (if using).  Fill muffin cups three-quarters full, but then go back and divvy the rest of the batter between the 12 cups.

Bake until toothpick come clean, about 22-25 minutes.  Let them cool in pan for about 5 minutes before removing to a wire cooling rack.

If wrapped individually in plastic wrap, then foil, these will freeze well...and come in handy for a morning breakfast or afternoon snack.