(Gluten Free Vegan) Pumpkin Ginger Muffins

DSC_0170.jpgRECIPE #405, DAY #574


ORIGINAL RECIPE: “Pumpkin-Spice Muffins,” from Erin McKenna’s Babycakes*

TIMING: 45 minutes


TOOLS: Cupcake pan


HEALTH: Without substitutions, these muffins are gluten free, vegan, and use healthier fats and sugars. In other words, they are on the definite good-for-you end of sweets. Not to mention, they also contain pumpkin, ginger, and cinnamon, which are all powerhouses of health.

dsc_0169EXPERIENCE: This review is not entirely fair, as I made too many substitutions to tell you exactly what they should taste like. But here it is: for one, the muffins were so tender that they disintegrated in your mouth, but I think this might be the fault of the kefir I used in place of the rice milk. For two, I thought the ginger-pumpkin combo was a little strange, but if you up the cinnamon, then… I mean, I used fresh ginger, which was another substitution, but I am not at all partial to ginger powder. Blech.

Still, everyone ate them, and I ended up getting a little addicted to the heavy cinnamon. So I made a few changes here, as well as restored some of the original ingredients. Because we all need some gluten free and some vegan recipes on hand, for one of those social situations which require it.

They also could have used a little something. Like a drizzle of cream cheese glaze (but not if you’re vegan) or chocolate chips. Or both.

NOTES: Coconut oil is solid at room temperature, which makes it hard to work with in some recipes, like this one. In order to assist you, make sure your rice milk is at room temperature and your water is very hot. This will melt the oil enough to incorporate it.

One of the best gluten free products out there (from what I’ve been told) is Bob’s Red Mill Gluten Free All Purpose Baking Flour. It is readily available at many stores, and somewhat affordable although more expensive than wheat flour. There are still texture and other issues when working with it, but it is a great fallback when you need gluten free. Also, you will need to snag some xanthan gum from the baking section. It is necessary when attempting to bake without gluten.


  1. Preheat your oven to 325.
  2. Line a cupcake pan with cupcake liners.
  3. In a mixing bowl, whisk together 2 cups Bob’s Mill Gluten Free All Purpose Baking Flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon xanthan gum, 1 teaspoon salt, a pinch of nutmeg and a pinch of clove.
  4. With a spoon, mix in 1/2 cup coconut oil, 2/3 cup agave nectar, 2/3 cup rice milk, 2 teaspoons grated ginger, and 2 teaspoons vanilla extract. With a rubber spatula, fold in 1 1/2 cups pumpkin puree and 1/2 cup hot water until everything is mixed and the oil has melted.
  5. Fill the cupcake papers almost full with the batter. Bake for 22 minutes until a toothpick comes out clean.


Serve with a cup of tea, coffee, or hot chocolate.

LEFTOVER IDEAS: These keep, sealed, at room temperature for a few days. Just keep using them for breakfast and snacks until they are gone.

*Recipe changed from the original.



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