Pumpkin & Ginger Spiced Muffins | Dorothy Lane Market

Pumpkin & Ginger Spiced Muffins

PREP TIME 5 mins
COOK TIME 25 mins
SERVINGS 8
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • ½ cup canola oil + 2 Tbsp
  • 1 Tbsp vanilla extract
  • 2 cups DLM Organic Pumpkin
  • 1 cup full-fat yogurt
  • 3 eggs
  • ¾ cup light brown sugar
  • ½ cup sugar
  • 2 tsp freshly grated ginger
  • 3⅓ cups Bob's Red Mill GF 1-to-1 Baking Flour
  • 2 tsp baking powder
  • 1 tsp freshly grated nutmeg
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup Turbinado sugar
  • ½ cup walnuts
  • ½ cup pumpkin seeds

INSTRUCTIONS

1
Preheat oven to 325°F.
2
Combine the liquid ingredients, sugars, and ginger in a large mixing bowl. Stir with whisk until combined.
3
Sift dry ingredients and add to the liquids. Stir gently until combined. Do not overmix.
4
Portion into 16 standard cupcake cups. Sprinkle the Turbinado sugar, walnuts, and pumpkin seeds over tops of the muffins. Bake 20-25 minutes or until light golden brown. Let cool and enjoy!

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Pumpkin & Ginger Spiced Muffins

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 25 mins
SERVINGS 8

INGREDIENTS

  • ½ cup canola oil + 2 Tbsp
  • 1 Tbsp vanilla extract
  • 2 cups DLM Organic Pumpkin
  • 1 cup full-fat yogurt
  • 3 eggs
  • ¾ cup light brown sugar
  • ½ cup sugar
  • 2 tsp freshly grated ginger
  • 3⅓ cups Bob's Red Mill GF 1-to-1 Baking Flour
  • 2 tsp baking powder
  • 1 tsp freshly grated nutmeg
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup Turbinado sugar
  • ½ cup walnuts
  • ½ cup pumpkin seeds

INSTRUCTIONS

1
Preheat oven to 325°F.
2
Combine the liquid ingredients, sugars, and ginger in a large mixing bowl. Stir with whisk until combined.
3
Sift dry ingredients and add to the liquids. Stir gently until combined. Do not overmix.
4
Portion into 16 standard cupcake cups. Sprinkle the Turbinado sugar, walnuts, and pumpkin seeds over tops of the muffins. Bake 20-25 minutes or until light golden brown. Let cool and enjoy!

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