Tuesday, October 26, 2010

Pumpkin Ginger Nut Muffins

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.

It’s the canned stuff (or homemade purée) that you’re going to need to make these pumpkin ginger nut muffins. If you don’t already have some hanging out in your pantry, head to the store asap, because these muffins are the perfect fall treat. Pumpkin flavored with just the right amount of spice, these muffins are great for breakfast, make excellent, portable snacks, and are perfect for dessert with a cup of tea. We found these little babies to be pretty irresistible, and I had to keep reminding Stan not to eat them all before I had a chance to take some pictures. I’m pretty certain we’ll be eating these muffins until the end of pumpkin season... and if we freeze them, maybe longer.

Pumpkin Ginger Nut Muffins
Adapted from Simply Recipes

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)

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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