Gluten-Free Ginger Pumpkin Muffins

Elizabeth Raphaelson, Managing Editor 

Perfect for the late-start mornings, these awesome gluten-free pumpkin muffins freeze perfectly.
Make a batch or two on a lazy Sunday morning, and be feasting for weeks!

What you need:

1 cup brown sugar

1 cup white sugar

½ cup vegetable oil

1 small can of pumpkin

½ cup water

3 cups of all-purpose gluten-free flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon ground cloves

¾ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ cup chopped candied ginger

1 teaspoon salt

1 ½ cups dried cranberries

1 cup chopped walnuts

What you do:
In a large mixing bowl beat oil, sugar, pumpkin, eggs and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in cranberries, walnuts and candied ginger. Spoon into greased muffin tins, filling ¾ full. Bake at 400 degrees for 15 minutes. Pairs well with peanut butter, apple cider and an issue of The State Times.