Pumpkin-Ginger Nut Muffins

  • 16 Dec - 22 Dec, 2017
  • Mag The Weekly
  • Cookery


· 1½ cups flour

· ½ tsp salt

· 1tsp baking soda

· 1tsp ground ginger

· ½ tsp ground cinnamon

· ½ tsp ground allspice

· ¼ tsp ground nutmeg

· 2 eggs at room temperature

· 1 cup brown sugar

· 1 cup pumpkin purée

· 1/3 cup melted butter

· 1 cup walnuts, chopped

· 4tbsp candied ginger, chopped well


Preheat the oven to 175°C. In a medium-sized bowl, whisk together the flour, salt, baking soda and spices – ground ginger, cinnamon, allspice and nutmeg. In a large bowl, beat the eggs and whisk in the brown sugar, making sure to break any lumps of sugar. Stir in the pumpkin purée, melted butter and one-fourth cup of water until well combined. Stir in the dry ingredients in this mixture, a third at a time, 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 minutes. Check for doneness with a toothpick inserted into the centre of a muffin. If it comes out clean, it is done. Cool on a rack before serving.