Pumpkin Ginger Nut Muffins

Submitted by swirlycinnacakes

"filled with spice!"

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 12

ingredients

• 1 1⁄2 cups flour
• 1⁄2 teaspoon salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1 cup pumpkin puree
• 1⁄3 cup butter, melted
• 2 eggs, beaten
• 1⁄4 cup water
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon allspice
• 1 teaspoon ground ginger
• 1 cup toasted walnuts or 1 cup pecans, chopped
• 2 tablespoons candied ginger, well chopped

directions

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.

Reviews

[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!