Gluten Free Pumpkin Ginger Muffins

These gluten free Pumpkin Ginger Muffins are moist and delicious thanks to canned pumpkin puree that helps hydrate the gluten free flours. It's a big recipe that uses the whole can of pumpkin so plan to share some. No one will know they're gluten free.

Like pumpkin, other fruits add the needed moisture to make muffins that don't crumble in your hand. If you're new to gluten free, baking muffins is the best place to start. Add these rhubarb muffins and banana muffins to your list.

Ingredients

Candied ginger gives these muffins a nice bite but you can substitute chocolate chips if that's a winning combination for you.

• canned pumpkin puree (not pumpkin pie filling)
• brown sugar
• butter
• eggs
• apple or orange juice
• EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
• baking soda
• baking powder
• cinnamon
• ground ginger
• ground nutmeg
• ground cloves
• xanthan gum (the glue that adds structure in gluten free baking)
• crystallized ginger

See recipe card for exact amounts.

Substitutions

EGFG Gluten Free Flour Blend - No single flour, or flour blend, will work in all recipes. Finding one that works in 'most' of the things you bake is a game changer. Try different blends, keep notes and learn what you like. This is the blend that worked for me. The results of each recipe will vary slightly depending on the flour blend you use.

Xanthan gum - The best substitute for xanthan is guar gum. Use it in equal amounts in any recipe calling for xanthan gum.

Seasonal Baking

Cooking with a seasonal strategy is the best way to add variety to your meals and snacks. In my Muffin Recipe Roundup you can see how I cook a handful of muffin recipes throughout the year with a few variations. I never get tired of them.

I use the same strategy for every category of food and for seasonal ingredients too. When I'm making these muffins that's when I'm looking at all my pumpkin recipes to decide what to make. In my Pumpkin Recipe Roundup you will find more ideas for using pumpkin.

Best Tools For Gluten Free Baking

Every oven is different, standard baking pans vary in size and quality. Gluten free cooks have more variables to consider so if you're shopping I say buy quality. Many pans will last a very long time.

Here's a variety of pans you might use to bake gluten free muffins.

• Regular size muffin pan in 6 or 12 cups, my choice for everyday snacks.
• Mini size muffin tin for these Muffins That Taste Like Donuts or jsut for small bites.
• Silicone muffin baking pan, 6 or 12, perfect for Brazilian Cheese Buns.
• Ceramic coated muffin tin looks trendy, I don't have one.
• A regular 10-inch Bundt pan, or even the mini Bundt pans to make a Banana Bundt Cake that is just a tweak on my regular banana muffin recipe.
• Regular round silicone muffin liners or a set of different shaped muffin liners for cooks who like to think outside the circle (or is that the box?).

Top Tip

This is a large recipe but it uses a whole can of pumpkin puree and I like not having to deal with a small amount leftover after making my muffins. Plan to share your muffins with friends or freeze them for a good supply of grab-and-go treats.

Gluten Free Pumpkin Ginger Muffins

These Pumpkin Ginger Muffins are moist and delicious thanks to canned pumpkin puree that helps hydrate the gluten free flours.

5 from 4 votes

Print Pin Rate

Course: Baking

Cuisine: Canadian

Keyword: gluten free pumpkin muffins, Pumpkin ginger muffins

Cook Time: 25 minutes minutes

Servings: 24 muffins

Calories: 268kcal

Author: Cinde Little

Ingredients

WET INGREDIENTS

• ▢ 1- 14 oz can pumpkin puree (not pumpkin pie filling)
• ▢ 1⅔ cup packed brown sugar
• ▢ 1 cup butter, melted
• ▢ 4 eggs
• ▢ ½ cup apple juice (or orange juice)

DRY INGREDIENTS

• ▢ 3½ cups EGFG gluten free flour blend* (455 g)
• ▢ 2 teaspoon baking soda
• ▢ 2 teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 4½ teaspoon cinnamon
• ▢ 4½ teaspoon ground ginger
• ▢ 1 teaspoon ground nutmeg
• ▢ ½ teaspoon ground cloves
• ▢ 1 teaspoon xanthan gum
• ▢ ½ cup finely chopped crystallized ginger (110 g)

OPTIONAL ADD-IN

• ▢ ½ cup chocolate chips

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Instructions

• Preheat oven to 350°F. Fill muffin pan with 24 paper liners or use a silicone pan.

DRY INGREDIENTS

• In a large bowl combine flour, baking soda, baking powder, salt, spices and xanthan gum. Whisk to combine. Set aside.

WET INGREDIENTS

• In a large bowl of an stand mixer combine pumpkin, sugar and melted butter.
• Add eggs and apple juice beating until mixture is smooth.
• With mixer on low spoon the dry ingredients into the pumpkin mixture beating until combined.
• Fold in crystallized ginger and mix until combined.
• Use a portion scoop to fill muffin pan.
• Bake in preheated oven for 20-25 minutes until firm on top. Cool completely before storing.
• Freeze individually wrapped for grab-and-go snacks.

Notes

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)

This is a large recipe that uses a whole can of pumpkin. The muffins freeze well but anyone would be happy to share them.

Variations: Divide the batter in half and add crystallized ginger to one bowl of batter and chocolate chips to the other one.

Nutrition

Serving: 102g | Calories: 268kcal | Carbohydrates: 33.63g | Protein: 6.9g | Saturated Fat: 6.3g | Polyunsaturated Fat: 1.363g | Monounsaturated Fat: 3.703g | Trans Fat: 0.326g | Cholesterol: 171mg | Sodium: 346mg | Potassium: 213mg | Fiber: 2.3g | Sugar: 16.24g | Vitamin A: 1192IU | Vitamin C: 2.6mg | Calcium: 68mg | Iron: 1.67mg

Tried this recipe?Mention @everyday.gf.gourmet!