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Pumpkin Ginger Nut Muffins
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To chop candied ginger – put into a measuring cup and snip with a scissors that has been sprayed with cooking oil.  
makes 12


1-1/2 cups all-purpose flour
1/2 teaspoon salt
3.4 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée  (canned pumpkin works)
1/3 cup butter, melted
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1 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 degrees.
2. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
3. Mix the pumpkin, melted butter, eggs, water, and spices together. Combine with dry ingredients until just incorporated. Do not over mix. Fold in candied ginger and chopped nuts.
4. Prepare muffin tin by spraying with vegetable oil or greasing with butter.
5. Spoon mixture into muffin tin, each about 2⁄3 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 muffins from muffin tin and cool on a rack.

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