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Pumpkin Ginger Nut Muffins
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These muffins are perfect for breakfast, lunch or anytime you need a little hug from a pumpkin. We love the addition of ginger and nuts for a little bit of added warmth. TIP: To chop the candied ginger, put it into a measuring cup and snip with a scissors that has been sprayed with a little cooking oil.
makes 12 muffins


1 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree (canned pumpkin works fine)
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon ground ginger
1 cup walnuts, chopped
1 tablespoon candied ginger, chopped

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Pumpkin Ginger Nut Muffins
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Preheat oven to 350°.
  2. In a medium sized bowl, sift together the flour, salt, sugar and baking soda.
  3. Mix together the pumpkin, melted butter, eggs, 1/4 cup of the water and spices. Combine with dry ingredients until just incorporated. Do not over-mix. Fold in candied ginger and chopped walnuts.
  4. Prepare muffin tin by spraying with vegetable oil or greasing with with butter.
  5. Spoon mixture into each muffin cup about 3/4 full. Bake for 25 to 30 minutes. Check with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Remove muffin from tin and cool on a rack.

Per serving: 234 calories, 13g fat, 1g sat fat, 28g carbohydrates, 5g protein, 205mg sodium, 2g fiber

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