For an extra little zing, add a pinch of finely ground black pepper to the flour with the other spices!
- 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
1 Preheat oven to 350°F.
2 Whisk together dry ingredients: In a medium sized bowl, whisk together the flour, salt, baking soda, and spices—ground ginger, cinnamon, allspice, nutmeg.
3 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.
4 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.
5 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.