Servings: 12 serving(s)
Prep time: 15 minutes
Total time: 45 minutes
Cooking time: 30 minutes
I’m still finding my way in the gluten-free baking world but must say that it isn’t as intimidating as I once thought.
We were at friends’ for supper over the weekend and had our fill of very delicious gluten-free dishes. We enjoyed pizza with gluten-free dough, baked brie wrapped in gluten-free pastry a dairy-free chocolate cheese cake with a gluten-free crust.
No need to feel deprived in the gluten-free world.
These muffins are my first bread-like, gluten-free adaptation of a standard recipe. It’s our yummy pumpkin spice muffin recipe made with an easy gluten-free four blend that I discovered in the great cookbook from Cybele Pascal :
Whether you simply can’t tolerate gluten, or if you’re just trying to consume less gluten, these muffins are a great way to get your bread fix in a homemade way.
Gluten free pumpkin spice muffins with molasses and candied ginger
Adapted from Daily Garnish. Makes 12 muffins.
- 1 1/2 cups of GF flour blend*
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. allspice
- Pinch of ground cloves
- 1/4 cup brown sugar
- 2 eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup Crosby’s Fancy Molasses
- 1/2 cup cooking oil or melted butter
- 1 tsp. vanilla
- 1 cup chopped walnut pieces
- 1/4 cup crystallized ginger, minced
*Gluten-free flour blend:
- 4 cups brown rice flour (extra fine)
- 1 1/3 cups potato starch (not flour)
- 2/3 cup tapioca starch (also called tapioca flour)
- Preheat the oven to 350 degrees.
- In a large bowl combine the dry ingredients (including brown sugar).
- In a medium bowl whisk the eggs with the pumpkin mixture then add the oil, molasses and vanilla.
- Gently fold the wet ingredients into the dry and stir until almost combined. Toss in the walnuts and ginger (reserving about 1 Tbs. of the ginger and 3 Tbsp. of the walnuts to sprinkle over top of the muffins before baking.)
- Gently fold the walnuts and ginger into the batter.
- Spoon batter into prepared muffin cups and bake for about 30 minutes (until a tester comes out clean).
One more thing…
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