Thanks to a few kitchen tricks, these tasty treats—which come straight from Tracy Kamperdyk Assue, the pastry chef at City Limits Diner in White Plains—are ghoulishly gluten-free and terrifyingly tasty.
Visit citylimitsdiner.com for more seasonal treats!
Ingredients:
5 oz. canola oil
1 tbsp. vanilla extract
2 cup pumpkin puree
1 cup Fage full-fat yogurt
3 eggs
5 oz. light brown sugar
3.5 oz. sugar
1 piece freshly grated ginger
1 lb. “Cup 4 Cup” gluten-free flour mix
2 tsp. baking powder
1 tsp. freshly grated nutmeg
1/2 tsp. baking soda
1/4 tsp. sea salt
For Muffin Toppings:
1/4 cup Turbinado sugar
1/2 cup walnuts
1/2 cup pepitas
Instructions: Pre-heat oven 325 degrees. Then combine liquid ingredients, sugars, and ginger in a large mixing bowl and stir until well combined. Next, sift dry ingredients and add to the liquids—stir gently until combined (do not over-mix). Once mixed, portion into approximately 16 standard cupcake cups in a muffin tin and sprinkle sugar, walnuts and pumpkin seeds over tops of the muffins. Finally, bake until light golden brown and enjoy once cooled!
