GLUTEN-FREE PUMPKIN BLUEBERRY MUFFINS TOPPED WITH ROASTED PUMPKIN SEEDS

Hi Bakers,

This unlikely combination came from having blueberries that were too soft to eat and a craving for pumpkin bread. They did not disappoint. They're moist, sweet, lightly spiced with warm pumpkin and tart blueberry flavor. You've got to try them! ~Carolyn

GLUTEN-FREE PUMPKIN BLUEBERRY MUFFINS TOPPED WITH ROASTED PUMPKIN SEEDS

Makes 12  muffins 

Dry Ingredients

2 1/4 cups “Cup4Cup” Multipurpose gluten-free flour*

1 tablespoon blanched almond flour or other gluten-free flour

1 teaspoon “Koda Farms Mochiko” sweet rice flour

½ teaspoon salt

1 teaspoon baking soda (make sure there are no lumps in it before adding)

1 tablespoon pumpkin pie spice

1/4 teaspoon ground ginger

 Wet Ingredients

2 eggs

½ cup canola oil

2 cups light brown sugar

1 cup canned pumpkin puree

1 1/2 cups fresh blueberries

1 teaspoon vanilla extract

Topping

cup raw, shelled pumpkin seeds

lump sugar

 Preheat the oven to 350 degrees. Grease the muffin tin or line it with muffin cups. 

In a medium-sized bowl, combine dry ingredients by whisking thoroughly. Set aside.

Add eggs, oil, sugar, vanilla extract, and pumpkin into a large bowl and stir until well-mixed.

Pour dry ingredients into wet and stir until almost combined. Stir in 1 cup blueberries until just mixed.

Spoon the batter into muffin cups, filling 3/4 full. Top generously with raw, shelled pumpkin seeds and the remaining blueberries.

Bake in a 350-degree oven for about 20-25 minutes or until a cake tester inserted into the center comes out with moist crumbs. 

Cool on a rack completely. Store in an airtight container. This bake will store best in the refrigerator if not eaten right away. 

 *Please check the ingredient list of the flour to check for possible allergens*