Ginger Pumpkin Muffins

2 cups cooked mashed pumpkin
2 cups brown sugar
1 cup melted and cooled margarine
4 large eggs
1/2 cup apple cider
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons cinnamon
3 teaspoons ground ginger
1 1/2 teaspoons freshly grated nutmeg
1 cup finely chopped crystallized ginger


Preheat the oven to 350 degrees. Cream the pumpkin, sugar, and margarine together in a large bowl. Add the eggs one at a time and beat well. Add the apple cider and stir until the mixture is very smooth. Sift the dry ingredients into a medium bowl. Slowly mix the dry ingredients into the pumpkin mixture until well blended. Fold in the crystallized ginger. Spoon the batter into greased or papered cups and bake for 15-20 minutes or until the muffins are puffy and browned.