The weather across the country is finally starting to act like fall (what was it with the 90° temps in NY and Chicago in October?). We in Northern California are getting our first batch of rain for the season, perfect weather for staying inside and baking muffins. What I love about these quick bread pumpkin muffins is that they are so easy to throw together, and so hard to mess up. You can mix everything by hand with a wooden spoon, don’t need an electric mixer. Baking soda and eggs are the leavening agents, so you don’t have to worry about old baking powder that refuses to rise. The one cup of pumpkin purée can come from a can, or from leftover baked squash, any winter squash will do - butternut squash, acorn, pumpkin - they’ll all work. If you don’t like nuts, keep them out. If you like raisins, add them in. The ginger gives the pumpkin a nice spicy kick, but if you don’t like ginger, skip it. This pumpkin muffin recipe is very flexible. Serve freshly baked, warm, and if you really want to be indulgent, with a little butter, once you’ve broken them open.
Continue reading “Pumpkin Ginger Nut Muffins” »
Leave a Reply
*
To prove that you're not a bot, enter this code
