Friday, October 15, 2010

Ginger Pumpkin Muffins

These are delicious on a fall day! They are moist and dense and very pumpkin-ey!


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

2-3 tsp freshly grated ginger
1 cup chopped toasted walnuts or pecans OR 1 cup Chocolate Chips

2 Tbsp well chopped candied ginger


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 or chocolate chips.

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.

(Recipe adapted form Simply Recipes.)

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