Name: Bakery-Style Pumpkin Ginger Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: Bob's Red Mill Super-Fine Natural Almond Flour; Gold Medal All Purpose Flour with Resealable Bag; Dorot Gardens Crushed Ginger; McCormick Gourmet™ Organic Ground Saigon Cinnamon; O Organics Nutmeg, Organic, Ground; David's Kosher Salt; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Russell Stover Sugar Free Coconut Chocolate Candy; SIGNATURE SELECTS Pumpkin, 100% Pure; Boyajian Pure Orange Oil; Demerara Sugar

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Preheat the oven to 425 degrees F.
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Spray the cups of a standard 12 cup muffin tin with non-stick baking spray or use muffin liners.

In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.

Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.

Add the eggs and whisk for 10 seconds more to combine.

Transfer the batter evenly into the muffin cups.  I like to use an ice cream scoop for this.

Distribute the Demerara sugar evenly over the tops of the muffins.

Bake for 5 minutes before turning the heat down to 350F and baking 15-20 minutes more until a cake tester comes out just clean.

Cool for 10 minutes in the pan before transferring to a rack to cool completely.

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Enjoy!
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Bakery-Style Pumpkin Ginger Muffins

Serves 12

15 mins prep

25 mins cook

40 mins total

What you need

How to make

Available coupons from Kat Can Cook