Gluten free pumpkin spice muffins with molasses and candied ginger

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Gluten free pumpkin spice muffins with molasses and candied ginger

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.

gluten free pumpkin spice muffins with molasses and candied ginger

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 :

The Alergen-Free Baker's Hanbook

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:

From Cybele Pascal’s The Alergen-Free Baker’s Handbook

  • 4 cups brown rice flour (extra fine)
  • 1 1/3 cups potato starch (not flour)
  • 2/3 cup tapioca starch (also called tapioca flour)


  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the dry ingredients (including brown sugar).
  3. In a medium bowl whisk the eggs with the pumpkin mixture then add the oil, molasses and vanilla.
  4. 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.)
  5. Gently fold the walnuts and ginger into the batter.
  6. Spoon batter into prepared muffin cups and bake for about 30 minutes (until a tester comes out clean).

 gluten free pumpkin spice muffins with molasses and candied ginger


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12 thoughts on “Gluten free pumpkin spice muffins with molasses and candied ginger

  1. Ashley says:

    I am slowly getting better at gluten-free baking … my mom and sister both need to eat gluten-free so I’m always trying to find new recipes to try out! These muffins look great.

    1. Bridget Oland says:

      Hi Ashley, My greatest GF discovery yet is the homemade baking mix I used in this recipe. Suddenly anything seems possible…

    2. Madeleine Golosky says:

      I am Celiac, gluten free, I love your recipes

      1. Hi Madeleine, Glad you’re enjoying the GF recipes. Bit by bit I’m trying to add more.

  2. Marg Hansen says:

    Would love to have more gluten free recipes to prepare for my family.

    1. Bridget Oland says:

      Hi Marg, We’re working on developing more GF baking recipes and hope to publish an e-book on GF baking in the winter.

  3. Marg Hansen says:

    These muffins look awesome. Can’t wait to try. Need to purchase GF flour.

    1. Bridget Oland says:

      Hi Marg, They really have a nice texture…The closest I have ever come to a regular muffin with GF flour. Enjoy!

  4. Lynne L says:

    Thank you for any & all gluten free recipes you share!

    1. Bridget Oland says:

      Hi Lynne,
      I’m glad you’re enjoying the GF recipes. More to come in 2014!

  5. Mike Brown says:

    I tried this recipe last year at Thanksgiving time (I always have a cup of leftover pumpkin from making pies; perfect!). I printed off the recipe and made a note that the muffins were too dry. I just made another batch and increased the eggs to 3, and the oil to 3/4 c. That seems to have done the trick! The muffins are moist and fluffy. Also, the baking time was too long (perhaps my oven runs hot..). They were done in about 20 minutes. Final note: I added sweet rice flour to the blend. Sweet Rice flour is stickier than most GF flours.

    1. I Mike, Thanks for the feedback. I’ll test them again with your changes. Thanks also for the tip about the sweet rice four.

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