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.