Gluten free pumpkin spice muffins with molasses and candied ginger Recipe

Name: Gluten free pumpkin spice muffins with molasses and candied ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 1 1/2 cups of GF flour blend*; 1 tsp. baking soda; ¼ tsp. salt; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/2 tsp. ground nutmeg; 1/4 tsp. allspice; Pinch of ground cloves; 1/4 cup brown sugar; 2 eggs; 1 cup pumpkin puree (not pumpkin pie filling); 1/2 cup Crosby’s Fancy Molasses; 1/2 cup cooking oil or melted butter; 1 tsp. vanilla; 1 cup chopped walnut pieces; 1/4 cup crystallized ginger, minced

Ingredients

1 1/2 cups of GF flour blend*
1 tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. allspice
Pinch of ground cloves
1/4 cup brown sugar
2 eggs
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup Crosby’s Fancy Molasses
1/2 cup cooking oil or melted butter
1 tsp. vanilla
1 cup chopped walnut pieces
1/4 cup crystallized ginger, minced

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 12 serving(s)

Instructions

Preheat the oven to 350 degrees.
In a large bowl combine the dry ingredients (including brown sugar).
In a medium bowl whisk the eggs with the pumpkin mixture then add the oil, molasses and vanilla.
Gently fold the wet ingredients into the dry and stir until almost combined.
Toss in the walnuts and ginger (reserving about 1 Tbs. of the ginger and 3 Tbsp. of the walnuts to sprinkle over top of the muffins before baking.)
Gently fold the walnuts and ginger into the batter.
Spoon batter into prepared muffin cups and bake for about 30 minutes (until a tester comes out clean).