Pumpkin Ginger Nut Muffins

Real quick before I go pretend to be an adult for the day, I made this recipe last nite and these muffins are amazing so here it is:

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
1/2 teaspoon allspice
1 teaspoon ground ginger
1 cup chopped toasted walnuts or pecans
2 Tbsp well chopped candied ginger

1. Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.

2. 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. Fold in the candied ginger and chopped nuts.

3. 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.

I left out the nuts and the candied ginger, but make sure you use all the spices listed, enjoy!

Oh, and for a little something extra, if you happen to have some cream cheese icing, a little on top is wonderful, like those pumpkin cream cheese muffins at Starbuck's.

Recipe from SimplyRecipes