Pumpkin Ginger Nut Muffins
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Category
Quick Bread
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Cusine
American
What do you need?
How to make?
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
Preheat oven to 350 degrees F.
In a medium sized bowl, whisk together the flour, salt, baking soda, and spices—ground ginger, cinnamon, allspice, nutmeg.
In a large bowl, beat the eggs and whisk in the brown sugar, making sure to break up any lumps of sugar. Stir in the pumpkin purée, melted butter, and 1/4 cup of water until well combined.
Stir in the dry ingredients, a third at a time, 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 minutes at 350 degrees F. 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.