I think this is my fourth post on a Pumpkin-related recipe and my third Pumpkin puree based one. Please bear with me as I discover the joy of cooking with this delightful ingredient – in bread, curries and muffins!
I always loved pumpkin stir-fry, but I could never have imagined or known that this could be made into a puree to be used in a lot of baked goodies and desserts. After trying my hand at a few recipes, I am glad of this revelation and now next to Carrot cake, Pumpkin has taken its place as my favourite ingredient. 🙂
I also did try out a Pumpkin Swirl Cheesecake in a small portion and I just loved it and couldn’t decide what I really liked more – the cream cheese or the spiced pumpkin.
Pumpkin Ginger Nut Muffins
Recipe Source: SimplyRecipes.com
- 1 1/2 cups flour
- 1/2 teaspoon of salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup pumpkin purée
- 1/3 cup melted butter
- 2 eggs, beaten
- 1/4 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 cup chopped toasted walnuts
- Preheat the oven to 176°C. Grease and line a 12-cup muffin pan.
- In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
- Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together.
- Combine the wet mixture with the dry ingredients, until just incorporated. Do not over-mix.
- Fold in the chopped nuts.
- Spoon mixture into the 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.
- These can be stored in an air-tight container. You can keep these at room temperature for 3 days or in the refrigerator for a week.
I hope you will try out this recipe and enjoy it. Please do let me know your comments and also press the ‘Like’ button if you like it and share it. 🙂