Gluten-Free
Vegetarian
Makes: 16 muffins
Ingredients:
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: