RECIPES
Pumpkin Ginger Muffins
Nothing beats the taste of warm muffins fresh out of the oven. This recipe is packed with refreshing flavors that make this perfect for a light breakfast or a sweet party spread during the holidays.
Serving
16 muffins
Time
30 mins
Difficulty
easyINGREDIENTS
- ½ cup + 2 Tbsp canola oil
- 1 Tbsp vanilla extract
- 2 cups pumpkin pureed
- 1 cup full-fat plain yogurt
- 3 eggs
- ¾ cup light brown sugar
- ½ cup sugar
- 2 tsp freshly grated ginger
- 3 1/3 cups + 2 Tbsp gluten-free baking flour (Substitute with almond flour or oat flour)
- 2 tsp baking powder
- 1 tsp freshly grated nutmeg
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Optional
- 1/2 cup walnuts
- 1/2 cup pumpkin seeds
DIRECTIONS
- Preheat the oven to 325 °F.
- Combine liquid ingredients, sugars, and ginger in a large mixing bowl. Stir with a whisk until combined.
- Sift dry ingredients in a separate mixing bowl, then add the dry mix to the liquids. Stir lightly until just combined.
- Portion the mix into a muffin pan using an ice cream scooper or spoon.
- Optional: Sprinkle walnuts and pumpkin seeds over tops of the muffins.
- Bake 20-25 minutes or until light golden brown.
- Let cool down and enjoy!
