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Spiced Pumpkin Muffins with Stem Ginger Crumble

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I was looking for a pumpkin this week at the supermarket, only for the stock boy to just point towards the usual pile of butternut squash and shrug. Bless him, while they do make a great substitute, I just wanted the real deal! I find supermarkets in Dubai to be funny sometimes… They fly in beautiful pumpkins in October, only to then stop stocking them literally after Halloween is over. Sure, they make great Jack O’ lanterns or decorations at the door, but hellooo… some of us actually want to use them to bake goodies all the way through Thanksgiving and Christmas!

Moving on… I went to the next best alternative, canned pumpkin purée, and was happy to find a brand with no additives. Just pure solid pumpkin goodness to use in this recipe.

These pumpkin muffins are packed with warm and inviting autumn spices of cinnamon, nutmeg, cloves and ginger. They are deliciously moist and topped with a nice spicy kick from stem ginger crumble. Plus, they’re easy to make with just 2 mixing bowls and 20 minutes in the oven!

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I first made a batch using common ingredients like white flour and butter, and they turned out absolutely delicious. But I’ve been on a quest to adapt some of my favorite baked goods into gluten-free and dairy-free versions, in order to work around my intolerances. Plus, I wanted these pumpkin muffins to suit anyone with food sensitivities.

While I typically make my own gluten-free flour blends, I was looking for a quicker, fool-proof method that’s easy for everyone. Thankfully, our supermarkets are stocking one of my favorite brands… Bob’s Red Mill. Their gluten-free 1-to-1 baking flour makes it really easy to transform traditional recipes to gluten-free, and are ideal for muffins, brownies, cookies, and cakes!

So if you’re a fan of ginger and pumpkin, then bake a batch of these beauties, and enjoy them with a big cup of coffee… all cozied up on the sofa.

Happy baking!

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Spiced Pumpkin Muffins with Stem Ginger Crumble

Created by on November 12, 2016

These pumpkin muffins are packed with warm and inviting autumn spices of cinnamon, nutmeg, cloves and ginger. They are deliciously moist and are topped with a nice spicy kick from stem ginger crumble.

  • Prep Time: 15m
  • Cook Time: 20m

Ingredients

For the muffins

  • 3 1/2 c Bob's Red Mill Gluten-Free 1-to-1 baking flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/2 tsp. cloves
  • 1/2 tsp. salt
  • 3/4 c soft brown sugar, packed
  • 2 c pumpkin puree
  • 1/2 c oil
  • 1/4 c honey
  • 3 eggs

For the crumble

  • 1/4 c stem ginger, chopped into small pieces
  • 1/4 c soft brown sugar

Instructions

  1. Preheat the oven to 180C (350F), with the rack placed in the middle.
  2. Spray, or brush a 12-cup muffin tin with oil.
  3. In a small bowl, combine the stem ginger pieces and brown sugar and set aside.
  4. In a medium bowl, mix all the dry ingredients (flour, baking soda, baking powder, brown sugar, spices, and salt) and set aside.
  5. In a separate large bowl, whisk all the wet ingredients together really well.
  6. Using a large spatula, add the flour mix to the wet ingredients in two batches, and fold together until the batter is just combined. Don't overmix.
  7. Fill each muffin tin with a large scoop of the batter, and top each one with 1 tsp of the crumble mix. Press the crumble mixture down slightly so they stick to the muffins while they bake.
  8. Bake for 20 minutes or until the tops of the muffins are puffy and a toothpick inserted in the center of a muffin comes out clean.
  9. Allow the muffins to cool slightly in the pan, then carefully remove them to cool on a wire rack.
  10. Enjoy them slightly warm with your favorite cup of coffee or tea!
Source: Roya Tarzaban

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