Pumpkin Ginger Muffins - J&C Tropicals

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