Ginger Pumpkin Muffins (No Dairy)
Recipe courtesy of Fire Island Rustic Bakeshop
Yields 12 muffins
2 1/3 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
2 1/2 tsp cinnamon
1 tsp ground nutmeg
scant 1 tsp ground cloves
1 cup pumpkin seeds
2/3 cup crystalized ginger,
1 tsp salt
1 1/3 cup sugar, white
1 15 oz can of pumpkin puree (not sweetened)
1 1/2 cup olive oil
Raw pumpkin seeds for sprinkling on top
Night before: Soak ginger in a small bit of water
(just to plump up ginger).
Preheat oven to 350 degrees.
Mix the first eight dry ingredients together including the pumpkin seeds and crystallized ginger. Whisk.
In a separate bowl, whisk eggs, salt, sugar, pumpkin puree and oil together. Gently fold in dry ingredients. Scoop into sprayed muffin papers.
Sprinkle a few raw pumpkin seeds on top of each muffin.
Bake 20-22 minutes at 350 degrees.