Pumpkin Ginger Nut Muffins

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1 cup pumpkin puree
• 1/3 cup butter, melted
• 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 toasted walnuts or 1 cup pecans, chopped
• 2 tablespoons candied ginger, well chopped

1. Preheat oven to 350u0b0F 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.

flour, salt, sugar, baking soda, pumpkin puree, butter, eggs, water, nutmeg, cinnamon, allspice, ground ginger, walnuts, candied ginger

Taken from www.food.com/recipe/pumpkin-ginger-nut-muffins-279830 (may not work)