No ImagePumpkin Ginger Nut Muffins

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  1. Lauren

    I keep coming back to this recipe! The second time I made them, they came out a tad dense – I think I underbaked them even though they weren’t quite gooey in the center. But every other time perfect! I use 2 tsp of pumpkin pie spice rather than the individual spices. I usually make 6-8 mini muffins to prevent the regular muffins from over flowing. They freeze really well and take 10-15 seconds in the microwave to thaw.

    xxxxxyyyyy

  2. Marilyn

    This recipe shows 2 eggs in the ingredients And 3 eggs in the instructions…. can you confirm which it is. Thanks
    Marilyn

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  3. Anita

    I never make muffins, so I have a very basic question – how full do you fill the cups so that they don’t “overflow” their cups during baking?

  4. Phyllis

    I have Cholesterol issues. Can I use just egg whites and also applesauce instead of butter?

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  5. Linda R

    Crack me up! I made these this morning – I had made them about a year ago around the holidays and they were a hit! Only a couple left for breakfasts this week – thanks for this recipe and so many others! LR

    xxxxxyyyyy

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