Two recipes in a row? Someone stop me! Actually, I’m fairly certain someone is going to bring my train to a screeching halt very soon, but we’ll figure that out when the time comes.
My mom’s group has been meeting weekly for almost two years now. Our original group of six dropped down to four after one mama moved and another headed back to the office. And now our group has expanded again to include a new little guy, and two more baby boys on the way. The solo girl member is going to be very outnumbered soon by six wild boys! It will be interesting to see how our weekly gatherings change as our group continues to grow.
One thing that has changed as our kiddos have gotten older is that we meet much earlier in the morning than before. While we used to gather for lunch and a mid-day break, these days it works best to burn off as much energy as possible first thing in the morning. This means, I usually have breakfast and morning snack food in mind.
This week it was my turn to host the group. With three crazy toddlers running around, one sleepy newborn needing to be held, and two giant pregnant bellies looking to be filled, I figured we needed something filling, healthy, easy to grab, and of course – tasty.
I am not usually one of those people that goes nuts for pumpkin everything, but this year I’m finding myself really drawn to fall flavors and spices. Whatever gets you in the spirit, right? These spiced muffins are a perfect fall treat for the whole family.
Pumpkin Spice Ginger Walnut Muffins
Prep Time: 10 minutes
Cook Time: 28 minutes
Ingredients (12 muffins)
1.5 cups all-purpose flour (or sub in flour of your choice)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup brown sugar
2 whole eggs
1 cup pumpkin puree
1/2 cup maple syrup
1/2 cup coconut oil, melted
1 teaspoon vanilla
1 cup chopped walnut pieces
1/4 cup crystallized ginger, minced
Preheat the oven to 350 degrees. Start by mixing all of the dry ingredients – from flour through sugar – in a large bowl.
In a separate bowl, combine the wet ingredients – eggs through vanilla. Make sure your coconut oil is melted before you add it to the mixture, and whisk immediately after adding (you can see that I did not do this, and mine started to harden!).
Pour the wet ingredients into the dry ingredients and stir until combined – you know the drill.
Crystallized ginger is one of my favorite baking ingredients, particularly this time of year. Don’t skip it! Mince into small chunks, and fold into the batter along with chopped walnuts.
Spoon the muffin mixture evenly into a greased muffin pan. Bake for 28ish minutes, give or take a few depending on your oven.
Allow to cool on a cooling rack before serving.
Break open and enjoy!
I highly recommend these warmed and served along side a big mug of cider or spiced tea. I went with a pumpkin rooibos and it did not disappoint!
These were a hit with both the moms and the toddlers, and they disappeared so quickly that I had to make a second batch in order to photograph and share them with you guys. It’s a tough job, but…
Funny how it felt like summer just a week or two ago, but I’ve already forgotten all about snacks like cold watermelon, fresh honeydew, or a fist-full of berries. More muffins, please!
We are looking forward to enjoying many batches of these during this coming fall and winter season. And if you need ideas for how to use up the rest of those cans of pumpkin, I highly recommend trying spiced pumpkin cornbread, pumpkin spice cake, or vegan pumpkin pancakes. ‘Tis the season!
As always, enjoy!