1 can pumpkin purée (454 grams)
2 medium eggs
200g gluten-free flour
50g ground almonds
50g gluten-free rolled oats
100g light brown soft sugar
1 tablespoon treacle or molasses
1tsp ground ginger
1tsp baking powder
50g chopped glace ginger or 1tsp fresh grated ginger (optional)
Using an electric whisk or stand mixer, beat the eggs and sugar together for 3 minutes or until pale and fluffy. Add the pumpkin purée and treacle and briefly mix again. Tip in all the other ingredients and fold them into the wet mixture until just combined.
Fill each muffin case two-thirds full. Bake at 180C/375F for 25 minutes of until a knife inserted into the centre of the muffin comes out clean.