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Pumpkin & Ginger Spiced Muffins

Pumpkin & Ginger Spiced Muffins

16 Muffins
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Ingredients

  • WET INGREDIENTS
  • ½ cup plus 2 tablespoons (5 ounces) canola oil
  • 1 tablespoon vanilla extract or 1 vanilla bean
  • 2 cups pumpkin puree
  • 1 cup full-fat yogurt, such as Fage
  • 3 eggs
  • ¾ cup, less 1 tablespoon (5 ounces) light brown sugar
  • ½ cup (3.5 ounces) sugar
  • 2 teaspoons freshly grated ginger
  • DRY INGREDIENTS
  • 3¹⁄3 cups, plus 2 tablespoons (1 pound) all-purpose, gluten-free flour mix
  • 2 teaspoons baking powder
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ToppIngs
  • ¼ cup Turbinado sugar
  • ½ cup walnuts
  • ½ cup pumpkin seeds

Directions

Preheat oven to 325° f.

Combine the liquid ingredients, sugars and ginger in a large mixing bowl. Stir with whisk until well combined.

Sift dry ingredients and add to the liquids. Stir gently until combined. Do not overmix.

Portion into approximately 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.

Baking time: 20 to 25 minutes.

Nutritional Analysis:
Calories: 340, Carbohydrates: 44 g, Protein: 7 g, Fat: 17 g, Cholesterol: 35 mg, Sodium: 100 mg, Fiber: 4 g

Recipe by Tracy Kamperdyk Assue, the executive pastry chef for City Limits in White Plains, New York, and Stamford, Connecticut.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.
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