Pumpkin is good

I always thought muffins were this fangled preparation to make and would require additional time and effort to get cracking. But the day I saw a mold of six in a super market, I knew my day to get over irrational fears was done.

Among many recipes that I have tried, this one was absolutely irrresistable. I am not a big pumpkin fan but have realised that I love making traditional food with ingredients are unusual and healthy and tasty — at the same time. This fits the bill perfectly. I adapted it without the nuts and candied ginger and did not have allspice and dried ginger. But the nutmeg made a fantastic combination with cinnamon.


1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda

1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.

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.

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.

Makes 12 muffins.


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