Pumpkin Ginger Nut Muffins

Vegetarian
Popular
Health score
3%
Pumpkin Ginger Nut Muffins
40 min.
12
264kcal

Suggestions


Indulge in the warm, comforting flavors of our Pumpkin Ginger Nut Muffins, a delightful treat perfect for any morning meal or brunch gathering. These muffins are not only vegetarian but also a popular choice among those who appreciate the rich taste of pumpkin combined with the zesty kick of ginger. With just 40 minutes of preparation time, you can whip up a batch that serves 12, making them an ideal option for family breakfasts or cozy get-togethers with friends.

Each muffin is a harmonious blend of spices, featuring ground ginger, cinnamon, allspice, and nutmeg, which create an aromatic experience that will fill your kitchen with enticing scents. The addition of brown sugar adds a touch of sweetness, while the chopped pecans or walnuts provide a satisfying crunch. And let’s not forget the delightful surprise of candied ginger, which elevates these muffins to a whole new level of flavor.

With only 264 calories per muffin, you can enjoy this delicious treat without the guilt. Whether paired with a steaming cup of coffee or enjoyed on their own, these Pumpkin Ginger Nut Muffins are sure to become a beloved staple in your recipe collection. So, roll up your sleeves and get ready to bake a batch of these scrumptious muffins that will warm your heart and delight your taste buds!

Ingredients

  • 1.5 cups flour 
  • 0.5 teaspoon salt 
  • teaspoon baking soda 
  • teaspoon ground ginger 
  • 0.5 teaspoon ground cinnamon 
  • 0.5 teaspoon ground allspice 
  • 0.3 teaspoon ground nutmeg 
  •  eggs 
  • cup brown sugar dark light ( or , your choice)
  • cup pumpkin puree 
  • 0.3 cup butter melted
  • 0.3 cup water 
  • cup pecans chopped
  • Tbsp candied ginger chopped well

Equipment

  • bowl
  • oven
  • whisk
  • toothpicks
  • muffin tray

Directions

  1. Preheat oven to 350°F.
  2. 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.
  6. 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.

Nutrition Facts

Calories264kcal
Protein5.45%
Fat41.79%
Carbs52.76%

Properties

Glycemic Index
18.75
Glycemic Load
8.68
Inflammation Score
-9
Nutrition Score
9.312173947044%

Flavonoids

Cyanidin
0.98mg
Delphinidin
0.66mg
Catechin
0.66mg
Epigallocatechin
0.51mg
Epicatechin
0.07mg
Epigallocatechin 3-gallate
0.21mg

Nutrients percent of daily need

Calories:263.86kcal
13.19%
Fat:12.59g
19.37%
Saturated Fat:4.1g
25.65%
Carbohydrates:35.77g
11.92%
Net Carbohydrates:33.79g
12.29%
Sugar:21.44g
23.82%
Cholesterol:40.84mg
13.61%
Sodium:246.4mg
10.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.7g
7.39%
Vitamin A:3380.5IU
67.61%
Manganese:0.63mg
31.67%
Vitamin B1:0.19mg
12.74%
Selenium:8.36µg
11.94%
Folate:36.95µg
9.24%
Iron:1.55mg
8.59%
Copper:0.17mg
8.5%
Vitamin B2:0.14mg
8%
Fiber:1.98g
7.92%
Phosphorus:66.46mg
6.65%
Vitamin B3:1.15mg
5.76%
Magnesium:22.43mg
5.61%
Zinc:0.67mg
4.48%
Vitamin K:4.12µg
3.93%
Potassium:135.63mg
3.88%
Vitamin E:0.58mg
3.85%
Vitamin B5:0.37mg
3.73%
Calcium:36.71mg
3.67%
Vitamin B6:0.06mg
2.95%
Vitamin B12:0.08µg
1.27%
Vitamin C:1mg
1.21%