Pumpkin Ginger Nut Muffins

If you want to add more lacto ovo vegetarian recipes to your recipe box, Pumpkin Ginger Nut Muffins might be a recipe you should try. For 55 cents per serving, you get a morn meal that serves 12. One portion of this dish contains approximately 4g of protein, 12g of fat, and a total of 255 calories. This recipe is liked by 734 foodies and cooks. It is brought to you by Simply Recipes. A mixture of flour, pumpkin puree, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is solid. Similar recipes are Pumpkin Nut Muffins, Sweetpotato Pumpkin Nut Muffins , and Pumpkin Pie Banana Nut Muffins.

Servings: 12

 

Ingredients:

1/2 teaspoon allspice

1 teaspoon baking soda

1/3 cup melted butter

2 Tbsp well chopped candied ginger

1/2 teaspoon cinnamon

2 eggs, beaten

1 1/2 cups flour

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1 cup pumpkin purée

1/2 teaspoon of salt

1 cup sugar

1 cup chopped toasted walnuts or pecans

1/4 cup water

Equipment:

bowl

oven

muffin tray

toothpicks

Cooking instruction summary:

1 Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.2 Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.3 Spoon mixture into a 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.

 

Step by step:


1. 1 Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.2

2. Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.3 Spoon mixture into a prepared muffin tin.

3. 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.


Nutrition Information:

Quickview
258k Calories
3g Protein
11g Total Fat
35g Carbs
3% Health Score
Limit These
Calories
258k
13%

Fat
11g
18%

  Saturated Fat
4g
25%

Carbohydrates
35g
12%

  Sugar
21g
24%

Cholesterol
40mg
14%

Sodium
250mg
11%

Get Enough Of These
Protein
3g
7%

Vitamin A
3380IU
68%

Manganese
0.6mg
30%

Vitamin B1
0.19mg
12%

Selenium
8µg
12%

Folate
36µg
9%

Iron
1mg
8%

Copper
0.16mg
8%

Vitamin B2
0.14mg
8%

Fiber
1g
8%

Phosphorus
64mg
6%

Vitamin B3
1mg
6%

Magnesium
21mg
5%

Zinc
0.63mg
4%

Vitamin K
4µg
4%

Potassium
132mg
4%

Vitamin E
0.57mg
4%

Vitamin B5
0.37mg
4%

Calcium
36mg
4%

Vitamin B6
0.06mg
3%

Vitamin D
0.24µg
2%

Vitamin B12
0.08µg
1%

Vitamin C
0.99mg
1%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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