Ingredients

1. 2 cups all-purpose flour
2. 1 1/4 teaspoons baking soda
3. 1/4 teaspoon salt
4. 1 tablespoon ground ginger
5. 1 teaspoon cinnamon
6. 1/2 teaspoon cloves
7. 1/2 teaspoon freshly ground black pepper
8. 1/2 teaspoon ground cardamom
9. 1/4 teaspoon dry mustard
10. 1/4 teaspoon freshly ground white pepper
11. 1/4 teaspoon cayenne pepper
12. 1/4 cup finely grated peeled fresh ginger (from a 6-inch piece)
13. 2 large eggs
14. 1/2 cup dark brown sugar
15. 1/4 cup granulated sugar
16. 1/2 cup unsulphured molasses
17. 1/3 cup vegetable oil
18. 2/3 cup hot strong coffee
19. Confectioners' sugar, for dusting
20. Orange Maple Butter

Directions

1. Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners. In a medium bowl, mix together the flour, baking soda, salt and all of the ground and dry spices. Stir in the fresh ginger.
2. In a large bowl, using a handheld mixer, beat the eggs with the brown and granulated sugars on medium speed until thick and light, about 4 minutes. Add the molasses and oil and beat until smooth. On low speed, beat in the dry ingredients in 2 batches, alternating with the hot coffee.
3. Spoon the batter into the muffin cups until they are three-fourths full and bake for about 25 minutes, or until a skewer inserted in the centers of the muffins comes out clean. Let the muffins cool completely in the pan before unmolding. Dust with confectioners' sugar and serve with Orange Maple Butter.

Make Ahead

The muffin batter can be prepared 1 day ahead and refrigerated overnight.