Saturday, October 16, 2010

Pumpkin Ginger Nut Muffins

 I was looking for a pumpkin muffin recipe for two reasons--
1. It's pumpkin time, people!
2. I needed a "to go" meal to send with our teens when we leave at 6am Saturday morning for a Bible Quiz.
Elise at Simply Recipes came through for me again!
These muffins are dense and hearty, while maintaining a perfect spice--ideal for harvest time weather.

Pumpkin Ginger Nut Muffins Recipe
adapted from
makes: 12 muffins

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted butter
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 chopped toasted walnuts or pecans, optional
2 Tbsp well chopped candied ginger, optional

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. (If you over-mix, you get little I did. oops!) Fold in the candied ginger and chopped nuts.
Spoon mixture into a prepared muffin tin. Bake for 20-25 minutes. If the muffins are lightly browning and a toothpick inserted into the center of the muffin comes out clean, then they are cooked.  Cool on a wire rack.

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