What I love about these quick pumpkin muffins is that they are easy to throw together, and hard to mess up. You can mix everything by hand with a wooden spoon, don't need an electric mixer. Baking soda and eggs are the leavening agents, so you don't have to worry about old baking powder that refuses to rise.
The one cup of pumpkin purée can come from a can, or from leftover baked squash, any winter squash will do - butternut squash, acorn, pumpkin—they'll all work. If you don't like nuts, keep them out. If you like raisins, add them in.
The ginger gives the pumpkin a spicy kick, but if you don't like ginger, skip it. This pumpkin muffin recipe is flexible!
Updated from the recipe archive, first posted 2007
Pumpkin Ginger Nut Muffins
- 1 1/2 cups flour
- 1/2 teaspoon of salt
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 eggs, room temp
- 1 cup brown sugar (dark or light, your choice)
- 1 cup pumpkin purée
- 1/3 cup melted butter
- 1/4 cup water
- 1 cup chopped pecans or walnuts
- 4 Tbsp well chopped candied ginger
Preheat oven to 350°F.
Whisk together dry ingredients:
In a medium sized bowl, whisk together the flour, salt, baking soda, and spices—ground ginger, cinnamon, allspice, nutmeg.
Beat eggs, sugar, add pumpkin, butter, water:
In a large bowl, beat the eggs and whisk in the brown sugar, making sure to break up any lumps of sugar. Stir in the pumpkin purée, melted butter, and 1/4 cup of water until well combined.
Add dry to wet ingredients, add ginger, nuts:
Stir in the dry ingredients, a third at a time, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.
Put into muffin tin and bake:
Spoon mixture into a prepared muffin tin. Bake for 25 minutes at 350°F. 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.