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Prep Time: 10 minutes, Cook Time: 20 minutes, Makes 18 muffins
2 c. organic, unbleached all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. sea salt 1 Tbsp. ground cinnamon 1 tsp. freshly grated nutmeg 1/2 tsp. ground ginger 2 Sun Harvest Large Eggs 2 c. organic pumpkin puree 1/3 c. Sun Harvest Canola Oil 2 tsp. vanilla extract 1/3 c. Sun Harvest Organic Vanilla Soymilk 1/3 c. crystallized ginger, chopped 2 Tbsp. raw sugar Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ground ginger. In a separate bowl, whisk together eggs, pumpkin, oil, vanilla and soymilk. Pour wet ingredients into dry ingredients and stir until just mixed. Add a little soymilk if the batter is too thick. Stir in crystallized ginger. Spoon batter into muffin cups, about 3/4 full. Sprinkle tops with raw sugar. Bake for 20 minutes or until a knife inserted in the center of a muffin comes out clean. |
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