Pumpkin Ginger Nut Muffins

Ingredients

• 1 1/2 cups flour
• 1/2 teaspoon of salt
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 2 eggs, room temp
• 1 cup brown sugar
• 1 cup pumpkin purée
• 1/3 cup melted butter
• 1/4 cup water
• 1 cup chopped pecans or walnuts
• 4 Tbsp well chopped candied ginger

Directions

1. Set the oven to 350 degrees F. In a medium sized bowl, use a whisk to combine the flour, salt, baking soda, ground ginger, cinnamon, allspice, and nutmeg until the mixture looks evenly blended.
2. In a large bowl, beat the eggs, then whisk in the brown sugar, pressing out any stubborn clumps as you go. Add the pumpkin purée, melted butter, and 1/4 cup of water, and stir until the batter is smooth and combined.
3. Add the flour mixture to the pumpkin mixture in thirds, stirring only until each addition is mostly worked in. Do not over-mix. Gently fold in the candied ginger and chopped nuts.
4. Spoon the batter into a prepared muffin tin. Bake for 25 minutes at 350 degrees F, then test the center of a muffin with a toothpick. When the toothpick comes out clean, the muffins are ready. Move them to a rack to cool.