• Place a rack in the middle of the oven.
• Preheat the oven to 375°F.
• Generously grease a 12-cup or 6-cup gray nonstick muffin pan or line with paper liners.
• In a medium bowl, beat the eggs with an electric mixer on medium speed until light yellow and frothy, about 30 seconds.
  2 large eggs
• Add the milk, oil, molasses, and vanilla and beat on low speed until well blended.
  ⅔ cup milk, ¼ cup canola oil, 2 tablespoons molasses, 1 teaspoon pure vanilla extract
• In a small bowl, whisk together the dry ingredients.
  ⅔ cup amaranth flour, ⅔ cup potato starch, ½ cup tapioca flour, 1 cup packed dark brown sugar, 1 tablespoon baking powder, 1 teaspoon xanthan gum, 1 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon each grated nutmeg and ground allspice, 1/8 teaspoon ground cloves
• With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and slightly thickened.
• Gently stir in the crystallized ginger and walnuts.
  ½ cup finely chopped crystallized ginger, ¼ cup finely chopped walnuts
• Divide the batter evenly in the muffin pan.

Make the crust

• In a small bowl, whisk together the sugar and ground ginger and sprinkle evenly on the batter.
  1/2 teaspoon ground ginger, 2 tablespoons sugar
• Bake the larger muffins 35 to 40 minutes or the smaller muffins for 20 to 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
• Cool the muffins in the pan 10 minutes on a wire rack.
• Remove the muffins from the pans and cool completely on the wire rack.
• Serve slightly warm.