Cook‘s notes: I’ve made these several times, and the gluten-free flour mix provides a tender crumb in the muffins. The flour blend is from Namaste Foods, Perfect Flour Blend (link). The crystallized ginger is a wonderful touch. I used an ice-cream scoop to portion out the batter. It’s supposed to make just 12 muffins, but I can get 12 regular-size muffins and 12 mini-muffins from this recipe. We like to use Penzeys Spices brand crystallized ginger (link): the only ingredients are sugar and ginger.
I’m pleased to say these were one of the first items to sell out at a recent bake sale at work. These are even better than my old tried-and-true pumpkin bread.
Yield: 12 regular muffins and 12 mini muffins: Gluten-free, dairy-free, contains eggs
1.5 cups gluten-free all-purpose flour blend
1-1/3 cup tightly packed dark brown sugar
1/3 cup crystallized ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 Tablespoon ground cinnamon
1.5 teaspoons ground ginger
0.5 teaspoon kosher salt
0.5 teaspoon ground cloves
1 cup pumpkin puree (not pumpkin pie filling)
1/3 cup canola oil
1 Tablespoon vanilla extract
1/3 cup gluten-free organic rice milk
Heat the oven to 350 degrees.
DRY: Add all dry ingredients (from flour blend to ground cloves) together in the bowl of a stand mixer. Beat on low to combine.
WET: In a separate bowl, beat the egg lightly with a fork. Stir in the pumpkin. Add this mixture to the stand mixer along with the oil, milk, and vanilla. Beat on low with a minimum number of strokes until just combined. The batter should be smooth with no clumps. Be careful not to over-mix.
Line a regular muffin tray with silicone muffin liners or lightly coat with cooking spray. Using an ice-cream scoop, put one level scoop of batter into each muffin tin. Bake full-sized muffins for 22 minutes.
Using a tablespoon scoop, put the remaining batter into a mini-muffin tin lightly coated with cooking spray. Bake mini muffins for 12 to 15 minutes.
Adapted from The Roasted Root