Pumpkin muffins are one of the first recipes that I started baking when I first went gluten-free. The recipe was actually for a promotional book that So Delicious was putting together, and they asked if I would participate. Last weekend I decided to update my recipe, and I am in love with this latest version. The muffins are rich with the flavor of pumpkin and warm Fall spices, and have a really nice and tender crumb, and the tops are crackly and crisp from the cinnamon sugar. I give the option of adding raisins or chocolate chips (both of which are delicious in them), but I was thinking today that chopped candied ginger would be incredible too!
I’ll quickly get to the recipe in a second, but just a couple of quick tips and tricks before I share. The first is that gluten-free baking always works out best when you use a digital scale to weigh the dry ingredients. If you don’t have one, make sure when you measure your flour with dry measure cups (they are the ones like these), and spoon your flour into them before scraping the top flat with a knife or skewer).
The second thing is that for this recipe, I created a gluten-free flour blend that works really well in it. I haven’t tried it with other flour blends, so I can’t say for sure how it would work. For the flours I use a combination of sorghum flour from Bob’s Red Mill, superfine white rice flour from Authentic Foods (it’s honestly the BEST for gluten-free baking!), and potato starch from Bob’s Red Mill. I’m included a few links for you from Amazon, so you can see the flours that I’m talking about (or easily get them delivered).
I’ll try and post more often this Fall. Let me know if you try tis recipe too, as I’d love to hear. You can tag me on Instagram (which is mostly where I am these days on social media) @julieskitchenette and @rosemarysaltandthyme.
Here’s the video from the TV segment today:
Rich with the warm autumnal flavors of Fall, you will instantly want to curl up in front of a fire with a mug of hot tea.
99 grams (3/4 cup) sorghum flour (Bob’s Red Mill)
130 grams (3/4 cup) potato starch (Bob’s Red Mill)
62 grams (1/2 cup) superfine white rice flour (Authentic Foods)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1/2 teaspoon xanthan gum
Scant 1/4 teaspoon fine sea salt
1/2 cup granulated sugar, plus another 2 tablespoons for topping
1/2 cup lightly packed light brown sugar
1/2 cup canola oil
3/4 cup canned pumpkin (not pumpkin pie)
2 tablespoons ground golden flax meal
1 1/4 cups soy or other milk of choice
1/2 cup raisins, optional
Preheat oven to 350°F. Line a standard muffin tin with paper liners.
In a small bowl, whisk together the sorghum flour, white rice flour, potato starch, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, xanthan gum and salt. Whisk well so that everything is well mixed.
In a large bowl or bowl of a stand mixer, combine the oil, sugars, pumpkin and flax. Beat until smooth and emulsified. Add in have of the milk, beating until smooth. Add all of the reserved flour mixture, and beat just until it starts to mix, and then add the rest of the milk, beating until smooth. Stir in the raisins, if using.
In a small bowl, mix together the 2 tablespoons sugar and a few sprinkles of cinnamon and set aside.
Scoop the batter into the prepared muffin tin. You will be filling them almost to the top, a rounded 3/4 full. Sprinkle the top of each muffin with cinnamon sugar and bake in a preheated oven for 25 to 30 minutes, or until the tops are puffed up with a nice cracked top, are nicely browned and a tester inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before removing to a rack to cool completely.
Gluten-Free + Vegan
Copyright © 2020 Julie Hasson
Keywords: gluten-free, vegan, pumpkin muffins