Pumpkin Ginger Nut Muffins
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 ⓘ
Instructions
- Preheat oven to 350°F In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
999
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).