GINGER PUMPKIN MUFFINS

Ingredients

• ​3 tbsp unsalted shelled pumpkin seeds, toasted
• 3 tbsp golden granulated sugar crystals
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp salt
• 1 cup unsweetened pumpkin purée
• 3/4 cup almond milk or milk (2%)
• 2/3 cup maple syrup
• 1/2 cup canola oil
• 2 tsp vanilla
• 1/2 cup unsalted shelled pumpkin seeds, toasted

Directions

1. ​Preheat oven to 350°F.
2. To prepare topping, combine 3 tbsp pumpkin seeds and sugar crystals; set aside.
3. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in a bowl.
4. Whisk together pumpkin, almond milk, maple syrup, oil and vanilla in a separate bowl.
5. Add wet ingredients to dry ingredients and stir just until combined. Fold in 1/2 cup pumpkin seeds.
6. Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full. Sprinkle tops with topping.
7. Bake until a cake tester inserted in centres comes out clean, about 30 minutes. Cool muffins in pans for 5 minutes. Remove from pans and cool on a rack. May be frozen.