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alpharaposaI had a recipe for pumpkin gingerbread that I wasn't entirely pleased with. So, I converted the sweetener in it from sugar to honey, bumped up the ginger, and added nutmeg. Below is the new recipe.
2 cups pumpkin puree (or one 15 oz can)
1 cup oil (or applesauce)
4 eggs
1 cup honey
1/3 cup water
2 tsp grated fresh ginger
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground allspice
1/2 tsp ground nutmeg
Mix all wet ingredients (including grated ginger). Mix all dry ingredients in seperate bowl. Combine and stir together until just mixed. Bake at 350 degrees. Muffins take 20-25 minutes. Makes 24 muffins.
The basic recipe makes a good, not-too-sweet, breakfasty muffin. If you want a little more sweet, butterscotch chips are an excellent add-in.
2 cups pumpkin puree (or one 15 oz can)
1 cup oil (or applesauce)
4 eggs
1 cup honey
1/3 cup water
2 tsp grated fresh ginger
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground allspice
1/2 tsp ground nutmeg
Mix all wet ingredients (including grated ginger). Mix all dry ingredients in seperate bowl. Combine and stir together until just mixed. Bake at 350 degrees. Muffins take 20-25 minutes. Makes 24 muffins.
The basic recipe makes a good, not-too-sweet, breakfasty muffin. If you want a little more sweet, butterscotch chips are an excellent add-in.
