Ginger Pumpkin Muffins

Ah, ginger and pumpkin, the two flavours that emerge around the holiday season. It's impossible to get too much of it within these last two or three months of the year. So warm and festive and spicy and sweet. Just thinking about a pumpkin spice or gingerbread latte gives me warm fuzzies.

I got this recipe from Everyday Food, where it was made as a loaf. I made a loaf as well but gave it away before I remembered to take a picture of it. With the other half of the batter I made muffins, because I didn't have two loaf pans. (These are actually the first muffins I have ever made! My baker friend Sarah would be proud of me!) Nor did I have milk, but that's OK because this recipe doesn't call for any.

I also used whole wheat flour as I am a recent convert. The taste is still great and the health benefits are worth it. One other thing I'd do in future with this recipe is probably cover it with a loose foil tent towards the end to prevent it from browning. I also wouldn't mind adding walnut pieces to the batter next time around.

Try it first thing in the morning with coffee or tea. Yum!