Description
These Pumpkin Ginger Muffins are an autumn treat that I like to bake and share with friends. I only make them at this time of year and this year I decided it was time to make a gluten free version. After all, it’s pumpkin season!
Do you have an old favourite muffin recipe that you want to make gluten free? If so here are some tips to tackle that project. The best way to learn what works is to get in the kitchen and bake. One of my most helpful cookbooks for learning about gluten free baking is America’s Test Kitchen How Can It Be Gluten Free Volume 1 and Volume 2. If you want to improve your baking there is a lot of information in these books.
Sometimes I just want to make a gluten free version of an old recipe. Gluten free bakers learn quickly that simply substituting a gluten free flour blend or mix for wheat flour doesn’t always work. There are a few more adjustments you may need to make so knowing what is in your flour mix is a great place to start.
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Tips For Gluten Free Baking
Gluten free baked goods require a combination of flour and starch. The blend I use for everyday recipes like muffins is 40% whole grain flour (sorghum and millet flours) and 60% starch (potato starch and tapioca starch). This also works well in quick breads, pancakes, waffles, some cookies and more. To learn more about different flour combinations check out this post, 11 Gluten Free Flour Recipes.
Xanthan gum is a ‘special ingredient’ and a general guideline is to use ¼ teaspoon for every cup of gluten free flour. It helps baked goods hold their shape and prevents them from going stale quickly, a common problem with gluten free baking.
If you can’t tolerate xanthan gum or you suspect gums might be a problem; just don’t use them. Learn more about ground flaxseed or psyllium husk powder to replace gums in baking and check out this post, How To Use Binders in Gluten Free Baking. Keep good notes of the changes you make and perfect your recipes.
Get The Tools
Many people struggle with baking. Every oven is different and even standard baking pans vary a bit. Then there is the oven temperature and many more factors that challenge us everyday home cooks.
My advice is to buy quality bakeware since it will likely last you for more years than you can imagine. Then it’s up to you to make notes about how long a particular recipe takes to bake in your pan and your oven. Here are a few choices:
- regular size muffin pan in 6 or 12 cups, my choice for everyday snacks
- mini size muffin tin for a change from the ordinary
- silicone muffin baking pan, 6 or 12
- ceramic coated muffin tin
- a regular 10-inch Bundt pan, or even the mini Bundt pans
- regular round silicone muffin liners or a set of different shaped muffin liners
Let me know in the comments below if you made these pumpkin ginger muffins and how they worked for you.
More Pumpkin Recipes & Gluten Free Muffins
Pumpkin Ginger Muffins
These Pumpkin Ginger Muffins are a fall treat that I love to share with pumpkin-loving friends. Pumpkin season starts early so be ready!
Servings: 24 muffins
Ingredients
WET INGREDIENTS
- 1- 14 oz can pumpkin puree (not pumpkin pie filling)
- 1â…” cup packed brown sugar
- 1 cup butter, melted
- 4 eggs
- ½ cup apple juice
DRY INGREDIENTS
- 3½ cups EGFG gluten free flour blend* (455 g)
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 4½ tsp cinnamon
- 4½ tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- 1 tsp xanthan gum
- ½ cup finely chopped crystallized ginger (110 g)
- OPTIONAL - ½ cup chocolate chips
Instructions
- Preheat oven to 350°F. Fill muffin pan with 24-28 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 but it uses a whole can of pumpkin, the muffins freeze well and I love them so I always make the full recipe.
MIX IT UP: Divide the batter in half and add crystallized ginger to half the batter and chocolate chips to the other half.
Tried this recipe?Let us know how it was!
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