These 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 of your muffins. 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.
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
- apple or orange juice
- EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
- baking soda
- baking powder
- 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.
Tips For Making Gluten Free Muffins
No single flour, or flour blend, will work in all recipes but finding one that works in 'most' of the things you bake is a game changer.
I use my EGFG gluten free flour blend for pancakes, waffles, muffins, quick breads, mug cakes, brownies and even some cookie recipes. No matter what other dietary restrictions and personal preferences you have to account for, there are endless flour combinations to try and you can find one that will work.
If you're ready to take a deep dive into flour check out our 12-part series, How To Use Gluten Free Flour. There is a YouTube video with each one.
What is Xanthan Gum
Xanthan gum is a ‘special ingredient’ used in gluten free baking. It's called a binder and a tiny amount makes up for the missing gluten when baking. It makes baked goods stay together when you pick them up and it also helps with freshness.
To learn more about binders, also called gums, check out this post, How To Use Binders in Gluten Free Baking. There are alternatives but xanthan gum seems to be the most popular. If you read labels you'll see it in many products from salad dressing to toothpaste.
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?).
This is a large recipe so plan to share your muffins with friends or freeze them for a good supply of snacks. I'd love to hear if you tried these muffins and what flour you used. Let me know in the comments below.
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Pumpkin Ginger Muffins (gluten free)
- 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)
- 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)
- ½ cup chocolate chips
- Preheat oven to 350°F. Fill muffin pan with 24 paper liners or use a silicone pan.
- In a large bowl combine flour, baking soda, baking powder, salt, spices and xanthan gum. Whisk to combine. Set aside.
- 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.