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Ginger Pumpkin Muffins

BT Calgary | posted Thursday, Nov 30th, 2017

Ryan Roque from ATCO Blue Flame Kitchen brings us a new holiday favourite from their new cookbook!



  • 3 tbsp. unsalted shelled pumpkin seeds, toasted
  • 3 tbsp. golden granulated sugar crystals
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 cup canned pure pumpkin (changed it from 1 ½ cups)
  • ¾ cup almond milk or milk (2%)
  • ⅔ cup maple syrup
  • ½ cup canola oil
  • 2 tsp vanilla
  • ½ cup unsalted shelled pumpkin seeds, toasted

Preheat oven to 350°F.

  1. To prepare topping, combine 3 tbsp. pumpkin seeds and sugar crystals; set aside.
  2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in a bowl.
  3. Whisk together pumpkin, almond milk, maple syrup, oil and vanilla in a separate bowl.
  4. Add wet ingredients to dry ingredients and stir just until combined. Fold in ½ cup pumpkin seeds. Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full. Sprinkle tops with topping.
  5. Bake for 30 minutes or until a cake tester inserted in centres comes out clean. Cool muffins in pans for 5 minutes. Remove from pans and cool on a rack. May be frozen. Makes 16.

Cook’s Note:

  • Shelled pumpkin seeds, also known as pepitas, are dark green in colour and can be found in specialty food stores and the bulk foods section of most large grocery stores.
  • ATCO Blue Flame Kitchen used Kraft Foods Sugar in the Raw Turbinado Style Golden Sugar for the golden granulated sugar crystals.