Recipe: Gluten-Free Ginger Pumpkin Muffins

Gluten-Free Ginger Pumpkin Muffins; photo by Paul Johnson

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!

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