Ginger Pumpkin Muffins (No Dairy)

Recipe courtesy of Fire Island Rustic Bakeshop

Yields 12 muffins

2 1/3 cup whole wheat flour

2 tsp baking powder

1 tsp baking soda

2 1/2 tsp cinnamon

1 tsp ground nutmeg

scant 1 tsp ground cloves

1 cup pumpkin seeds

2/3 cup crystalized ginger,

finely chopped

4 eggs

1 tsp salt

1 1/3 cup sugar, white

1 15 oz can of pumpkin puree (not sweetened)

1 1/2 cup olive oil

Raw pumpkin seeds for sprinkling on top

Night before: Soak ginger in a small bit of water
(just to plump up ginger).

Preheat oven to 350 degrees.

Mix the first eight dry ingredients together including the pumpkin seeds and crystallized ginger. Whisk.

In a separate bowl, whisk eggs, salt, sugar, pumpkin puree and oil together. Gently fold in dry ingredients. Scoop into sprayed muffin papers.

Sprinkle a few raw pumpkin seeds on top of each muffin.

Bake 20-22 minutes at 350 degrees.