The one cup of pumpkin purée can come from a can, or from leftover baked squash, any winter squash will do - butternut squash, acorn, pumpkin—they’ll all work. If you don’t like nuts, keep them out. If you like raisins, add them in. The ginger gives the pumpkin a spicy kick, but if you don’t like ginger, skip it. This pumpkin muffin recipe is flexible! Updated from the recipe archive, first posted 2007
