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 making 24 muffins but it uses the whole can of pumpkin. I like that, not having to figure out what to do with the leftover 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, start here, then add these rhubarb streusel muffins and easy banana muffins to your list. These are great recipes to learn how gluten free flour works.
Ingredients
Candied ginger is the surprise taste in these muffins and goes perfectly with the overall flavour.
- Canned pumpkin puree - This is not pumpkin pie filling. Read the label and buy the single ingredient.
- Apple or orange juice - This adds the acidic component to activate the baking soda and lighten up these muffins.
- EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour & millet flour) - This is my everyday GF flour blend that works in most of my baking. Use it or try any homemade or store-bought flour blend you want. If that blend works in place of mine, it will likely work in all (or almost all) of the 100+ recipes where I use my EGFG flour blend.
- Baking soda & baking powder - It is common to use two leaveners like these, in gluten free baking, to add to the lightness to whatever you're making. Remember, when you use baking soda there must be an acidic ingredient in the recipe for it to be activated.
- Cinnamon, ginger, cloves & nutmeg - These are the individual spices that make all the variations of pumpkin pie spice. I have a lot of spices in my kitchen so I always make spice combinations myself to keep them fresh and not add to my collection.
- Xanthan gum - This is the glue that adds structure to gluten free baking. It seems expensive but is used in tiny amounts so just buy it. If you can't tolerate binders or want to bake without them you will want to learn about the options for substitutions.
- Crystallized ginger or candied ginger - This can be found in the baking aisle and adds a nice surprise to the muffins. It won't last all year so use it up in cookies, muffins or granola.
See recipe card for complete ingredient list and exact amounts.
Substitutions & Variations
EGFG Gluten Free Flour Blend - No single flour, or flour blend, will work in all recipes. Finding a blend that works in 'most' of the things you bake is what you want and it is a game changer. Try different blends, keep notes and learn what you like (or don't like). This is the blend that worked for me. The results of each individual recipe will vary slightly depending on the flour blend you use so learning is part of the journey. Don't settle for mediocre.
Xanthan gum - The best substitute for xanthan is guar gum. Use it in equal amounts in any recipe calling for xanthan gum.
Candied Ginger - Substitute with chocolate chips if that's what your crowd would prefer. Use both if you can't decide.
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 only a few variations I never get tired of my options.
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 this Pumpkin Recipe Roundup you'll find more ideas for using pumpkin.
Get The Tools
Every oven is different, standard baking pans vary in size and quality plus gluten free cooks have more variables with flour. So buy good quality pans, they will last a long time. Here are some things to consider.
- Regular size muffin pan in 6 or 12 cups, my choice for everyday snacks.
- Silicone muffin baking pan, 6 or 12 avoids the need for paper liners.
- Ceramic coated muffin tin looks trendy, I don't have one.
- Regular round silicone muffin liners or a set of different shaped muffin liners for cooks who like to think outside the box (or is that outside the circle?).
Top Tip
Make the whole recipe! This is a large recipe that uses a whole can of pumpkin puree. I like not having to deal with leftover canned pumpkin so I always make the whole recipe. Share your muffins or stock up the freezer.
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New here? Overwhelmed or frustrated with your gluten free cooking? Improve your results with our GF flour guide and start making food everyone wants to eat.
Adventures in a Gluten Free Kitchen, our membership, is a fun way to learn and share with like-minded GF cooks who get it. There's always more to learn!
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If you bake these, I’d love to hear whether you went with the candied ginger, the chocolate chips or both. Leave a star rating and a comment below to help other gluten free bakers find recipes that work.
Gluten Free Pumpkin Ginger Muffins
Equipment
- Portion scoop set of 3 Buy the set, you'll never regret it!
Ingredients
WET INGREDIENTS
- 1 can pumpkin puree 398 mL / 14 oz (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 or substitute
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F. Line 2 muffin pans with 24 paper liners or use silicone pans/liners.
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 a stand mixer combine pumpkin, sugar and melted butter.
- Add eggs and apple juice beating until smooth.
- With mixer on low spoon the dry ingredients into the pumpkin mixture beating until combined.
- Fold in crystallized ginger and mix until combined. (Or chocolate chips if using.)
- Use a #24 portion scoop (about 3 tablespoons) to fill each muffin cup with one rounded scoop, about three-quarters full.
- Bake in preheated oven for 22-25 minutes until firm on top. Cool completely before storing.
- Store in airtight container in the fridge up to 5 days. Freeze for up to 3 months. For grab-and-go snacks wrap individually and freeze.
Notes
Nutrition
More Pumpkin Recipes
Pumpkin is a season and it only comes once a year. I've got all my recipes in this Pumpkin Recipe Roundup so this is just a taste of that collection.
Cindy
So delicious!
Cinde Little
Thanks Cindy, I hope you make them. Happy baking!
Ambris Price Ford
Muffins were very moist and I loved the addition of the crystallized ginger. Delicious!
Cinde Little
Thanks Ambris! I love the pumpkin ginger combo too.