Ginger Spiced Pumpkin Muffins

Preparation time
20 mins
Cooking time
25 mins
Difficulty
Easy
Serves
10 people
Meal course
Breads, Rolls, Muffins
Posted by
Posted on
3/4 cup
pumpkin puree
Ginger Spiced Pumpkin Muffins

 

Can’t get enough pumpkin treats? These gluten-free, egg-free, and dairy-free ginger spiced pumpkin muffins get their spicy kick from crystallized ginger. They are the perfect start for breakfast or brunch or take one with you to pamper yourself after your morning workout. The mixture of flax seeds, chia seeds, and psyllium fiber help the ingredients “stick” together. The combination of sorghum flour, almond meal and potato starch make the perfect gluten-free flour mix with just the right texture for these hearty muffins.

 

  1. Prepare the following ingredients:

    1 tbs. organic flax seeds

    2 tsp. organic chia seeds

    1 tsp. psyllium fiber

    6 tbs. water

    1 cup sorghum flour

    1/2 cup almond meal

    1/2 cup potato starch, not flour

    2 tsp. baking powder

    1 tsp. baking soda

    1/2 tsp. sea salt

    2 tsp. pumpkin pie spice

    1 1/3 cup coconut sugar

    3/4 cup pumpkin puree

    1/4 cup almond or walnut oil

    2 tsp. vanilla extract

    1/4 tsp. apple cider vinegar

    3/4 cup unsweetened almond milk

    1/3 cup minced crystallized ginger

  2. Equipment needed: Spice grinder, standard-size muffin pan, and cupcake liners.
  3. Set oven temperature to 350 degrees. Line a muffin pan with cupcake liners. Place the flax seeds, chia seeds, and psyllium fiber in a spice grinder and process for a few seconds until it becomes a fine powder. Transfer to a small bowl and add the water stirring to combine. The mixture will become very thick. That’s good! The nutty mixture is your egg replacer, full of omega-3s and protein.
  4. In a large mixing bowl, whisk together the dry ingredients: sorghum flour through pumpkin spice. Pass the coconut sugar through a fine wire mesh strainer over the mixing bowl to remove any large pieces or solid clumps. Whisk to blend thoroughly. In a separate bowl, whisk the flax mixture, pumpkin puree, almond oil, vanilla, apple cider vinegar, and almond milk together. Pour the mixture into the large mixing bowl and use a spatula to mix thoroughly. Stir in the crystallized ginger. Use an ice cream scoop to portion out the batter among 12 muffin cups.
  5. Bake for 22 to 25 minutes until a toothpick inserted into the center comes out clean. Cool on a wire rack for 5 minutes, then remove from the pan and cool completely on the wire rack.