Holy pumpkin yumminess! I found this recipe a couple of months ago and it has been my favorite new reipe this Fall. As good as coffee cake for breakfast with a cup of hot chocolate.
3 cups all-purpose flour
2/3 cup plus 1 tablespoon sugar
1 Tbsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 tsp. chopped crystallized ginger
4 Tbsp. cold unsalted butter, cut into small cubes
1 cup canned solid-pack pumpkin
3/4 cup buttermilk
3/4 cup regular or golden raisins
Heat oven to 400°. Line a baking sheet with parchment paper or a silicone baking-sheet liner. Combine flour, 2/3 cup of the sugar, the baking powder, baking soda, salt and 1/2 teaspoon of the crystallized ginger in a large bowl. Add butter; mix with pastry blender until mixture resembles coarse crumbs. In a small bowl, whisk together pumpkin, buttermilk and egg. Gently stir into dough, along with raisins. Drop dough by 1/2-cupfuls onto prepared sheet, about 2 inches apart. In a small bowl, stir together remaining tablespoon sugar and remaining 1/2 teaspoon chopped crystallized ginger. Sprinkle sugar-ginger mixture evenly over dough. Bake at 400° for 16 minutes or until golden brown. Remove to wire rack and let cool slightly. Serve warm or at room temperature.
**Just a hint...I found that it is easier to use a bit of sugar and the back of a spoon to break down the crystalized ginger than to chop it.**
Have a wonderul week!!