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.
Servings 24 muffins
Calories 268kcal
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
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
Serving: 102g | Calories: 268kcal | Carbohydrates: 33.63g | Protein: 6.9g | Saturated Fat: 6.3g | Polyunsaturated Fat: 1.363g | Monounsaturated Fat: 3.703g | Trans Fat: 0.326g | Cholesterol: 171mg | Sodium: 346mg | Potassium: 213mg | Fiber: 2.3g | Sugar: 16.24g | Vitamin A: 1192IU | Vitamin C: 2.6mg | Calcium: 68mg | Iron: 1.67mg
