If you follow (“Like”) The Well-Fed Newlyweds on Facebook, then you know we’ve ushered in pumpkin season in a major way. I’ve already made a few things, and I’ve got a long list of pumpkin recipes waiting to be tried, running the gamut from sweet to savory, soups to snacks. When it comes to pumpkins, I just can’t resist. The little ones are cute. The big ones are just begging to be carved into jack-o-lanterns (like my accidentally one-fanged bat). And the stuff in the can? It’s too convenient, and too seasonal, to resist.
Pumpkin Ginger Nut Muffins
Adapted from Simply Recipes
Ingredients:
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 tsp. salt
1 cup pumpkin purée (canned or homemade)
1/3 cup unsalted butter, melted
2 eggs, beaten
1/4 cup water
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. allspice
1 cup toasted walnuts or pecans, chopped (I used some of both)
2 T. candied ginger, chopped, optional (I left this out)
Directions:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with cooking spray. (You could also use paper liners.)
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In another bowl, whisk together the pumpkin, melted butter, eggs, water, ginger, nutmeg, cinnamon, and allspice.
Fold the wet ingredients into the dry ingredients until just combined.
Fold in the nuts and candied ginger, if using.
Divide the batter evenly among the muffin cups and bake for 20 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool the muffins on a wire cooling rack.
Makes 12 muffins.
Note: The muffins will keep for several days at room temperature in an air-tight container.
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