Keyword canned pumpkin, cyrstallized ginger, mini chocolate chips, muffins, walnuts
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 6Jumbo Muffins
Author Lynn / Turnips 2 Tangerines
Equipment
jumbo muffin pan
Ingredients
1 1/2cupsflour
1/2teaspoon salt
1teaspoonbaking soda
1teaspoonground ginger
1/2teaspoonground cinnamon
1/2teaspoonground allspice
1/4teaspoonground nutmeg
2eggs, room temperature
1cupbrown sugar
1cupcanned pumpkin
1/3cupmelted butter
1/4cupwater
1/2cupchopped walnuts
1/2 cupmini chocolate chips
4Tbspwell chopped candied ginger
Instructions
Preheat oven to 350°F. Lightly grease a jumbo size muffin tin. Set aside.
In a medium sized bowl, whisk together the flour, salt, baking soda, and spices. Set aside.
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, melted butter, and 1/4 cup of water until well combined.
Stir in the dry ingredients, a third at a time, until just incorporated. Do not over-mix. Fold in the chopped walnuts, mini chocolate chips and candied ginger. Do not over-mix.
Spoon mixture into a prepared jumbo muffin tin. 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.