PUMPKIN GINGER NUT MUFFINS
Steps:
- 1 Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda. 2 Mix the pumpkin, melted butter, eggs, 1/4 cup of 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. 3 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.
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MD.Arafat Yeasin
[email protected]These muffins were the perfect combination of sweet and spicy.
Xolile Nteyi
[email protected]I thought the muffins were a little too dense.
7H BENDER YT
[email protected]These muffins were a great way to use up some leftover pumpkin puree.
Rainner Viriaere
[email protected]I will definitely be making these muffins again.
Mises Mitu
[email protected]These muffins are perfect for breakfast or a snack.
eliyas shumeye
[email protected]I added some chocolate chips to the batter and they were delicious!
Josh Fraser
[email protected]I made these muffins with gluten-free flour and they turned out great!
Murtala lilbow
[email protected]Overall, I thought these muffins were just okay.
Ghazanfar Mehmood
[email protected]The muffins were a bit dry.
Rks Ashik
[email protected]These muffins were a little too sweet for my taste.
MKB Malik
[email protected]I love the combination of pumpkin and ginger in these muffins. They're the perfect fall treat!
Wasim Saeed
[email protected]These muffins were so easy to make and they turned out so well! I will definitely be making them again.
Each n everything (Ali)
[email protected]I made these muffins for my family and they loved them! The muffins were light and fluffy, and the pumpkin and ginger flavors were perfectly balanced.
Noman Jutt
[email protected]These muffins were a hit! They were moist and flavorful, with the perfect balance of pumpkin and ginger. I also loved the crunchy nut topping.