Pumpkin Ginger Nut Muffins

These muffins have walnuts, candied ginger, and pumpkin; capture the essence of fall with your breakfast.

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Ingredients:

• 1 1/2 cups flour
• 1/2 teaspoon of salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1 cup pumpkin puree
• 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
• 2 tbsp well chopped candied ginger

Method

Preheat oven to 350 degrees F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda. In another bowl, mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, and then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts. Spoon the mixture into a prepared muffin tin and 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.

Notes:

Number of servings: 12

Submitted By: TundraChick
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