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
y.m@hotmail.comThese muffins were the perfect combination of sweet and spicy.
Xolile Nteyi
xolile-n35@hotmail.comI thought the muffins were a little too dense.
7H BENDER YT
7h_b36@hotmail.comThese muffins were a great way to use up some leftover pumpkin puree.
Rainner Viriaere
v@yahoo.comI will definitely be making these muffins again.
Mises Mitu
mises_m4@gmail.comThese muffins are perfect for breakfast or a snack.
eliyas shumeye
shumeye-eliyas@yahoo.comI added some chocolate chips to the batter and they were delicious!
Josh Fraser
fjosh@yahoo.comI made these muffins with gluten-free flour and they turned out great!
Murtala lilbow
murtalal99@yahoo.comOverall, I thought these muffins were just okay.
Ghazanfar Mehmood
mehmood@gmail.comThe muffins were a bit dry.
Rks Ashik
r_a@gmail.comThese muffins were a little too sweet for my taste.
MKB Malik
m-m0@aol.comI love the combination of pumpkin and ginger in these muffins. They're the perfect fall treat!
Wasim Saeed
wasim_s75@yahoo.comThese muffins were so easy to make and they turned out so well! I will definitely be making them again.
Each n everything (Ali)
e_e@hotmail.co.ukI 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
noman-j@hotmail.comThese muffins were a hit! They were moist and flavorful, with the perfect balance of pumpkin and ginger. I also loved the crunchy nut topping.