Pumpkin Ginger Muffins & A Jaunt to Sleepy Hollow

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It’s almost the end of October and I haven’t cooked anything with pumpkin yet this season! Sacrilegious I know! I’ve barely even had my quota of pumpkin spiced lattes!

Breakfast in Bed(stuy) / Sleepy Hollow

Thankfully, I’ve gotten into the October/fall/Halloween spirit just in the nick of time. This past weekend, I went up to Sleepy Hollow for a spooky day trip, drinking hot apple cider and traipsing past graves.

Breakfast in Bed(stuy) / Sleepy Hollow

And I made some delicious Pumpkin Ginger Muffins!  I love the combination of ginger and pumpkin. This is a great twist on your traditional pumpkin bread or pumpkin dessert with a flavor profile I would have never thought to put together.

Breakfast in Bed(stuy) / Pumpkin Ginger Muffins

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

Breakfast in Bed(stuy) / Pumpkin Ginger Muffins

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.

Breakfast in Bed(stuy) / Pumpkin Ginger Muffins

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.

Breakfast in Bed(stuy) / Pumpkin Ginger Muffins

Pumpkin Ginger Muffins
 
Ingredients
  • 1½ cups flour
  • ½ teaspoon of salt
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup pumpkin purée
  • ⅓ cup melted butter
  • 2 eggs, beaten
  • ¼ cup water
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 teaspoon ground ginger
  • 2 Tbsp well chopped candied ginger
Instructions
  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, ¼ 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.

 

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