sunday slowly | gluten-free gingerbread cranberry muffins

It’s been an at-home day, a time to burrow. Even the sunshine hasn’t lured me outside, which is unusual. The vestiges of this cold are lingering, so I’ve wanted nothing more than to be cradled by the comfort of home. Number Two, our last hold out, has succumbed to it as well. So when he came over, making chicken soup seemed like an especially good idea. I had a hankering for something to go with my tea, and with gingerbread always on my mind when the weather turns cold, gingerbread-cranberry muffins it was.

When you don’t eat gluten, it feels good to have a stash of must-haves for tea so you can easily reach for something. And because I won’t very often pay store prices, I bake most things myself. I often use eggs and buttermilk in my gluten-free baking, but these happen to be vegan. Bonus for anyone searching for a muffin that’s gluten, dairy and egg-free! Have no fear, they’re moist. (Says me, who is hard to please on the muffin front!).

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Gluten-free & Vegan Gingerbread Cranberry Muffins

  • Servings: 12 small muffins
  • Print

INGREDIENTS gluten-free-gingerbread-cranberry-muffins

  • 1 3/4 cups gluten-free, all-purpose flour  (I like Bob’s Red Mill garbanzo-fava blend)
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp xantham gum
  • 2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/2 cup soy or almond milk
  • 1 tsp apple cider vinegar
  • 1/2 cup canola oil
  • 1 cup brown sugar
  • 3/4 cup pumpkin purée (not pie filling)
  • 3 Tbsp molasses
  • 1 tsp vanilla
  • 1 cup fresh or frozen cranberries

HOW TO

1. Add apple cider vinegar to soy (or almond milk) and set aside for 10-15 minutes. This will be your “buttermilk”.

2. Line muffin cups with paper liners and set aside.

2. In a mixing bowl, whisk together flour, baking powder, baking soda, xantham gum, salt, ginger, cinnamon, cloves and nutmeg, stirring until well combined.

3. In the bowl of an electric mixer, add oil, brown sugar, pumpkin purée, molasses, vanilla, mixing until combined.

4. Add dry ingredients to wet, mixing until combined. Toss cranberries lightly in a bit of flour and fold into batter. Allow batter to rest for 10-15 minutes.

5. Fill muffin liners 2/3 full. Bake at 400 degrees f for 25 minutes. Let cool on rack for 15 minutes before removing muffin papers.

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