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:

Equipment:

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:

covered percent of daily need