Pumpkin Ginger Muffins with Walnuts and Pumpkin Seeds

Yummy Pumpkin Muffins

These delightful pumpkin muffins have the right about of ginger in them from both fresh ginger and crystallized ginger. If you're not familiar with crystallized ginger, it's thinly sliced fresh ginger cooked in a simple syrup, then dried and sprinkled with sugar. 

Pumpkin Muffins with Ginger, Nuts and Seeds

Pumpkin Ginger Muffins with Walnuts and Pumpkin Seeds

These yummy muffins also have walnuts and pumpkin seeds to give a nice crunch.  

Makes 12 muffins

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup walnuts, chopped
1/3 cup whole pumpkin seeds
2 teaspoons fresh ginger, peeled and grated
1/4 cup crystallized ginger, finely chopped
1 cup canned pumpkin
1/2 cup milk
1/3 cup butter, melted
2 large eggs

Directions: 

Preheat oven to 350 degrees F.

Line a muffin pan with muffin liners.

In a medium size bowl, combine the flours, brown sugar, baking powder, baking soda, cinnamon, allspice, salt, chopped walnuts, pumpkin seeds, fresh and crystallized ginger. 

In a separate bowl, combine the pumpkin, milk, eggs, and melted butter.

Add the wet ingredients to the flour mixture and stir until just combined.

Spoon evenly into the prepared muffin tin. Bake 25 minutes or until toothpick comes out clean and the muffins are cooked through.

Other pumpkin muffins to try:

Pumpkin Cranberry Muffin with Chocolate

Pumpkin Walnut Muffin