Day: March 11, 2017

Triple Ginger Pumpkin Muffins!! Gluten-free Deliciousness!

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Although spring is coming soon, I am still in the mood for winter comfort food.  We have been having some very cold days, so I was inspired to tweak a pumpkin muffin recipe that I often use and amp it up a bit with three types of ginger; candied, dried and fresh.  I hope you try these out, they are delicious.

Photo credit: Elsie Bauer
Photo credit: Elsie Bauer

Triple Ginger Pumpkin Muffins

Dry Ingredients:

1 1/2 cups of gluten-free flour (or all-purpose flour)

1 tsp Xanthan gum (omit if using regular flour)

1/2 tsp salt

1 tsp baking soda

2 tsp ground dried ginger

1 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground nutmeg

pinch of black pepper (optional)

Wet Ingredients:

2 eggs room temperature (or equivalent amount of egg replacer)

1 cup pumpkin puree

2 tsp grated fresh ginger

1 cup brown sugar

1/4 cup of coconut or other plant-based milk (use regular milk if not Vegan)

1/3 cup melted butter or Vegan substitute

1/4 cup finely chopped candied ginger

Preheat oven to 350 degrees F.  Line muffin pan with paper muffin cups.  Mix dry ingredients together well in a large bowl.  In another bowl mix wet ingredients together well until well mixed.  Add wet ingredients to the dry ingredients and mix gently until they are well incorporated.  Do not over mix.  Spoon into muffin cups and bake for 25 minutes until tester comes out clean.  Allow to cool if you can resist the urge to eat them hot out of the oven like I do.  These are spicy and delicious and great comfort food.  Hope you try them out.  Cheers, Michele