Pumpkin Ginger Nut Muffins

1-1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda

1 c pumpkin puree (canned pumpkin OR leftover baked squash, butternut squash)
1/3 c melted butter
2 eggs, beaten
1/4 c water
1/2 t nutmeg
1/2 t cinnamon
1/2 t allspice
1 t ground ginger

1 c chopped toasted walnuts or pecans
2 T 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.

Good for fall or Thanksgiving!