Making Muffins– Whole Wheat Pumpkin Ginger Nut Muffins
  • 1½ cups whole wheat flour
  • ½ teaspoon salt1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup pumpkin pure
  • ⅓ cup melted butter
  • 2 eggs beaten
  • ⅓ cup water
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 1 tsp ground ginger
  • ½ cup chopped pecans
  • ¼ cup chopped candied ginger (I like them roughly chopped but most kids will probably like them better if they’re pretty finely chopped).
  1. Preheat oven to 350F.
  2. Mix dry ingredients (flour, salt, sugar, baking soda, spices) in a large bowl.
  3. Beat eggs in a bowl and then add the wet ingredients (pumpkin, melted butter, water).
  4. Add the wet ingredients to the dry and mix with a fork. (I love how recipes say “do not over-mix” without over explaining what that means. I try to stop right after there isn’t any visible dry flour).
  5. Spoon into the mini-muffin cups (using my non-stick muffin tray I find it’s actually better not to grease the pan) and bake for 17-22 minutes. Test a muffin with a toothpick. If it does not come out clean, bake for a couple more minutes and retest.
  6. Makes about 24 mini-muffins.
Recipe by Talking in ALL CAPS at