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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.

Gluten-Free Vegetarian
Serving

Serving

16 muffins
Time

Time

30 mins
Difficulty

Difficulty

easy

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

  1. Preheat the oven to 325 °F.
  2. Combine liquid ingredients, sugars, and ginger in a large mixing bowl. Stir with a whisk until combined.
  3. Sift dry ingredients in a separate mixing bowl, then add the dry mix to the liquids. Stir lightly until just combined.
  4. Portion the mix into a muffin pan using an ice cream scooper or spoon.
  5. Optional: Sprinkle walnuts and pumpkin seeds over tops of the muffins.
  6. Bake 20-25 minutes or until light golden brown.
  7. Let cool down and enjoy!