Pumpkin Spiced Ginger Muffins

• 1-3/4 cup Quinoa Flour
• 3/4 cups Dark Brown Sugar
• 1 Tablespoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1 teaspoon Pumpkin Pie Spice
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Salt
• 1 cup Canned Pumpkin Puree
• 1 cup Milk
• 1/2 cups Apple Sauce
• 1/2 teaspoons Vanilla Extract
• 1 Tablespoon Finely Minced Fresh Ginger
• 2 whole Eggs
• 1/2 cups Whole Flax Seeds

1. 1. Preheat the oven to 375 F. Take two 12 cup standard size muffin tins and liberally spray the first one with cooking spray. The second one only needs two of the cups sprayed.
2. 2. In a large mixing bowl whisk together the quinoa flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, ground ginger and salt until well combined. In another bowl whisk together the canned pumpkin, milk, applesauce, vanilla, fresh ginger and eggs.
3. 3. Pour the wet ingredients into the big bowl of dry ingredients and whisk it all together until just combined. Some lumps are OK so don't over work it. Then switch to a spatula and gently fold in the flax seeds.
4. 4. Fill each of the prepared muffin wells almost to the brim with the muffin batter. Get them into the oven to bake for 20-25 minutes, until golden and a toothpick inserted into the center comes out clean.
5. 5. Take the muffins out of the oven and let them cool in the muffin tins for a few minutes. Then turn them out onto a cooling rack and allow them to cool until easily handled. Serve them warm and enjoy!

quinoa flour, brown sugar, baking powder, ubc, pie spice, cinnamon, ubc, ubc, ubc, milk, apple sauce, vanilla, fresh ginger, eggs, flax seeds

Taken from tastykitchen.com/recipes/breads/pumpkin-spiced-ginger-muffins/ (may not work)