I love baking with pumpkin, it makes the house smell so good and it feels like Fall. This was my first recipe baking with my fresh pumpkin and I'm not sure I can go back! These muffins where so moist and delicious! I brought them to work today and a couple co-workers that don't even like pumpkin loved them! It's a super easy recipe that can be baked in regular size muffin tin or mini. I wanted to use my mini muffin tin for the first time so I made mini's, aren't they the cutest little things!!
Mini's!!
Pumpkin Ginger Spice Muffins:
- 1 1/2 cups flour
- 1/2 teaspoon of salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup pumpkin purée
- 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 (optional)
- 2 Tbsp well chopped candied ginger (optional)
Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, melted butter, eggs, water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts. Spoon mixture into a prepared muffin tin. Bake for 25-30 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. Makes 12 regular size muffins, I got 35 mini muffins.
I opted not add nuts or candied ginger and they were really good. I think I might even add some of the pumpkin cream cheese for a filling... ooh I think that would just be heaven!!
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