Breads-Muffins · Breakfast · Snacks
Pumpkin Ginger Muffins
Makes 24 mini muffins or 12 full-size muffinsPosted October 31, 2012
Pumpkins are a member of the gourd family. They have been grown in North America for over 5,000 years. The Native Americans introduced pumpkins to the Pilgrims, for whom they were an important source of food, especially since pumpkin is nutritious and has the ability to store well during the winter months.
Directions
- Preheat oven to 350°F (175°C).
- Line a mini muffin or full-size muffin pan with paper liners, or grease the muffin pan.
- Combine all dry ingredients together: flour, sugar, salt, baking powder, baking soda, both forms of ginger, cinnamon, nutmeg, cloves, flaxseed meal (if using) and currants.
- In a separate bowl mix the beaten egg, pumpkin purée, water and oil.
- Add the dry mixture to the pumpkin mixture and mix together.
- Fill muffin cups.
- Bake mini muffins 10–15 minutes, full-size muffins 18–22 minutes, until a tester comes out clean.
℞ M.D. Notes
- Pumpkin is an extremely rich source of vitamin A and beta-carotene and a good source of iron and vitamin C. Research suggests that foods rich in beta-carotene may help lung health.
- One may find this recipe appealing if experiencing nausea.
- If you enjoy a strong ginger flavor, add additional crystallized ginger to the recipe.
- If you prefer a stronger spice flavor, add a bit more of the ground spices.
Good forFeeling nauseous
