Pumpkin & Ginger Spiced Muffins
Soft, flavorful muffins with a perfectly crunchy topping. These are gluten free and mighty delicious.
1/2 cup plus 2 Tbsp canola oil
1 Tbsp vanilla extract or 1 vanilla bean
2 cups pumpkin purée
1 cup full-fat yogurt, such as Fage
3/4 cup light brown sugar
1/2 cup sugar
2 tsp freshly grated ginger
3 1/3 cups plus 2 Tbsp Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
2 tsp baking powder
1 tsp freshly grated nutmeg
1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup Turbinado sugar
1/2 cup walnuts
1/2 cup pumpkin seeds
Preheat oven to 325°F.
Combine the liquid ingredients, sugars, and ginger in a large mixing bowl. Stir with whisk until combined. Sift dry ingredients and add to the liquids. Stir gently until combined. Do not overmix.
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!
SERVINGS: 16 muffins
ALLERGENS: Milk, Egg, Other Nuts