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    Home » Recipes » Gluten Free Baking

    Gluten Free Pumpkin Ginger Muffins

    Published: Nov 3, 2023 · Modified: Nov 7, 2024 by Cinde LittleThis post may contain affiliate links4 Comments

    Jump to Recipe Print Recipe

    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.

    A basket of gluten free Pumpkin Ginger Muffins beside some mini pumpkins.

    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.

    Jump to:
    • Ingredients
    • Substitutions
    • Seasonal Baking
    • Best Tools For Gluten Free Baking
    • Top Tip
    • Gluten Free Pumpkin Ginger Muffins

    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.

    A basket of gluten free Pumpkin Ginger Muffins beside orange mini pumpkins.

    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

    Nutrition Facts
    Gluten Free Pumpkin Ginger Muffins
    Serving Size
     
    102 g
    Amount per Serving
    Calories
    268
    % Daily Value*
    Saturated Fat
     
    6.3
    g
    39
    %
    Trans Fat
     
    0.326
    g
    Polyunsaturated Fat
     
    1.363
    g
    Monounsaturated Fat
     
    3.703
    g
    Cholesterol
     
    171
    mg
    57
    %
    Sodium
     
    346
    mg
    15
    %
    Potassium
     
    213
    mg
    6
    %
    Carbohydrates
     
    33.63
    g
    11
    %
    Fiber
     
    2.3
    g
    10
    %
    Sugar
     
    16.24
    g
    18
    %
    Protein
     
    6.9
    g
    14
    %
    Vitamin A
     
    1192
    IU
    24
    %
    Vitamin C
     
    2.6
    mg
    3
    %
    Calcium
     
    68
    mg
    7
    %
    Iron
     
    1.67
    mg
    9
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    __________________________________________________________________________

    New here? I've got the help you need to learn to make gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.

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    🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. Learn all the ways I can help you by visiting this page, Everyday Gluten Free Gourmet.

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    Reader Interactions

    Comments

      5 from 4 votes

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      Recipe Rating




    1. Cindy

      November 27, 2023 at 7:18 pm

      5 stars
      So delicious!

      Reply
      • Cinde Little

        November 27, 2023 at 8:26 pm

        5 stars
        Thanks Cindy, I hope you make them. Happy baking!

        Reply
    2. Ambris Price Ford

      November 27, 2023 at 5:48 pm

      5 stars
      Muffins were very moist and I loved the addition of the crystallized ginger. Delicious!

      Reply
      • Cinde Little

        November 27, 2023 at 6:14 pm

        5 stars
        Thanks Ambris! I love the pumpkin ginger combo too.

        Reply

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    Pumpkin Ginger Muffins beside mini pumpkins including ghost pumpkins and a large pumpkin painted teal for Allergy Awareness.

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