Pumpkin Ginger Nut Muffins

READY IN: 40mins
Recipe by swirlycinnacakes

filled with spice!

Top Review by Sharon Lee Coughlin

This recipe is wonderful! Now, I wish that I could find other muffin recipes that my family would love even half as much as these. I have to make these every other week so that the family has enough of them. I removed the margarine and used Sunsweet Fat Replacer. I used egg replacer rather than using eggs. I used chopped dates instead of nuts and I used half Splenda and half sugar. It's a hit at our house!

Ingredients Nutrition


  1. Preheat oven to 350°F In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
  2. Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.
  3. Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

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