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 but simply substituting a gluten free flour mix for wheat flour doesn’t always work. There are a few more adjustments you need to make so knowing what is in your flour mix is a good place to start.
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Starches, Flours and Gums in Gluten Free Baking
Gluten free baked goods require a combination of flour and starch. In my gluten free flour mix post you can read about getting set up in the kitchen to make your own flour mix. My mix is 40% whole grain flour (sorghum and millet flours) and 60% starch (potato starch and tapioca starch). This works well in muffins and quick breads. Since that is what I most often bake it is easy for me to make a flour mix and use it by the cup. That’s what I did in these pumpkin ginger muffins.
Xanthan gum is a ‘special ingredient’. The general guideline is ¼ teaspoon for every cup of gluten free flour. It helps baked goods hold their shape and also prevents them from going stale quickly.
If you can’t tolerate the corn-based xanthan gum or you suspect gums might be a problem; just don’t use them. Learn more about ground flaxseed or psyllium instead of baking with gums. Make good notes and figure out your perfect recipe.
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 & a Recipe Round Up of Gluten Free Muffins
|1-14 oz can pumpkin puree|
|1⅔ cup packed brown sugar|
|1 cup butter, melted|
|½ cup apple juice|
|3½ cups GF flour (I use my GF flour mix)|
|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 container)|
|OPTIONAL - ½ cup chocolate chips|
- Preheat oven to 350°F. Fill muffin tin with 24-28 paper liners.
- WET INGREDIENTS
- In a large bowl of an electric mixer combine pumpkin, sugar and melted butter.
- Add eggs and apple juice beating until mixture is smooth.
- DRY INGREDIENTS
- In a large bowl combine GF flour, baking soda, baking powder, salt, spices and xanthan gum. Whisk to combine.
- With the electric mixer on low add the flour mixture into the pumpkin mixture beating until combined.
- Add crystallized ginger. Mix until combined.
- Using a scoop portion the batter into prepared muffin cups.
- Bake in preheated oven for 20-25 minutes or until a toothpick inserted into a muffin comes out clean. Cool completely before storing.
- Freeze individually wrapped for snacks and on-the-go food.