GF Pumpkin Gingerbread Muffins
See Recipe Below
When I made muffins growing up I often used a Bisquick base. As I grew older I exchanged the Bisquick base for the Duncan Hines Spice cake mix as most of the muffins I was making were spice cake based anyway so using the pre-made cake mix his meant I only had to add the wet ingredients thus saving me time.
When I began the FODMAPS diet over the summer I had to rethink not just how I ate but how I cooked and baked. For the past seven months I have been trying different gluten free products to see what if any had a 1 to 1 baking ratio so I could easily adapt my baking recipes. In late November I finally found a gluten free mix that I am happy to use: Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. The flour does not have an odd grainy feeling nor when it bakes up does the baked item has an odd texture or completely fall apart, which has been some of my complaints with other mixes.
While the flour is a little more expensive than my pocketbook would like, I have found that at least one of our local stores does have this item frequently on sale. If your local store is a bit pricey it looks like the manufacture of this item will sell you this item directly and the more you buy the more you save but that is only a good deal if you bake and cook a lot with flour.
Finding a gluten free flour I could work with was very important to me as I bake/cook with flour at least twice a week September through January. This year it was imperative as I had five unused pumpkins following Halloween. I had made the mistake of taking my nephew with me to pick up pumpkins for our pumpkin carving night. I had originally planed on picking up four or five small pumpkins for the kids and maybe a larger pumpkin for us adults. Instead I came home with three small sweet pumpkins, a bag full of miniature pumpkins and six large carving pumpkins because my nephew thought we NEEDED all of them. When we pumpkin carving night came and went, we had four large carving pumpkins that we had done nothing with. I thought maybe I might get a chance to carve one or two more pumpkins up before Halloween but I should have known better. So I started getting creative because I did not want those pumpkins to go to waste. I made pumpkin butter, soup, and a cream cheese spread. I made up some muffins (with the recipe below) with regular flour and brought to a get together with my extended family and they were a hit. I so wanted to have one but knew I would hate myself later so I really started looking harder for a gluten free flour I was happy with when I finally found the 1 to 1 Baking Flour by Bob’s Red Mill. Since making this discovery I have made used this recipe at least five times and I am finally down to one pumpkin sitting on my porch. My nephew is lucky I like to bake with pumpkin and I am lucky that the weather has been kind enough to me to keep the pumpkins safe on my porch from October when we bought them to this first week of the new year.
If you love pumpkin and gingerbread half as much as my family does than you will enjoy yourself! And if you are a pumpkin nut like us… stay tuned for the pumpkin cream cheese recipe as is it a seasonal must in our household.
GF Pumpkin Gingerbread Muffins
1 ½ cups Gluten Free Flour (this is a 1 to 1 ratio so regular flour can be substituted)
½ tsp of salt
½ tsp baking powder
2 teaspoons ginger*
1 teaspoon cinnamon*
½ teaspoon clove*
½ teaspoon nutmeg*
½ teaspoon allspice*
½ teaspoon coriander*
1 cup (packed) brown sugar
1 cup of pumpkin
1/3 cup of melted margarine
¼ cup of water (as needed) **
1 cup of walnuts or pecans
1 cup of golden raisins (3/4 cup if dark raisins)
Preheat Oven 350°
Melt the margarine in a microwave safe container for 20 to 30 seconds and set aside.
Combine all the dry ingredients and stir until all the spices are evenly dispersed.
In a separate mixing bowl combine the eggs and brown sugar and blend using a hand mixer. Add in the pumpkin and melted margarine. Slowly add in the dry ingredients until thoroughly mixed together then fold in the optional ingredients.
Spray the muffin tins with Bakers Joy or use cupcake paper cups in the muffin tin to easily remove the cooked muffins. Use a ¼ measuring cup to fill each individual muffin tins 2/3 full. Bake for 20 to 25 minutes or until a toothpick once inserted into the center of a muffin comes out clean.
Makes 16 to 20 muffins
*If fresh pumpkin (rather then canned) is being used then you will want to increase spices according to your palate. Fresh pumpkin can often be a little bland and therefore additional spices are needed for a rich flavor.
** There is often more water in freshly cooked down pumpkin then in the canned pumpkin. If fresh pumpkin is being used then only 1/8 cup of water may be all that is needed.