King Lake Farms Ginseng Pumpkin Muffins

Our family loves to support and compete in our local fall fairs. One of my favourite categories is “school snack” and these Healthy Pumpkin Muffins helped me win first place. My secret? I add King Lake Farms ginseng, of course! 

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour) 

• ½ tsp baking powder

• ½ tsp baking soda

• pinch of salt 

• ½ tsp pumpkin pie spice 

• ½ tsp cinnamon

• ½ tsp King Lake Farms ginseng powder 

• ¼ cup unsalted butter, melted

• 1 cup pumpkin purée (I love to render our own pumpkins from the garden, but when I’m in a rush, canned pumpkin works well too!) 

• 1 egg 

• ½ tsp vanilla 

• 1/3 cup maple syrup or sugar or unsweetened apple sauce

• ¾ raisins 

Directions:  

1. Preheat oven to 350 F

2. Mix all dry ingredients together, except raisins. 

3. In a separate bowl, mix all wet ingredients together. 

4. Pour the dry ingredients into the wet ingredients and mix everything together. Fold in raisins and let the batter settle at room temperature for a few minutes. 

5. Spoon into muffin tin (greased if not using paper holders). 

6. Bake for 14-16 minutes for small muffins, if making a bigger muffin, add a few minutes and bake until a toothpick comes out clean.