These pumpkin gingerbread muffins are gluten free, dairy free, naturally sweetened and the perfect healthy treat for the holiday season! Pumpkin spice, pumpkin puree and molasses give these muffins festive flavor and extra nutrition.
The start of the holiday season unfortunately means the end of pumpkin season, and to keep the pumpkin party going a little longer (let’s be real, I bake with pumpkin all year long!) I decided to infuse gingerbread into this classic pumpkin muffin recipe.
If you’re like me and not quite ready to give up on pumpkin, whip up a batch of these healthy pumpkin gingerbread muffins made with simple ingredients all December long! Molasses and ginger give them an extra festive flavor, and of course you can definitely still take the pumpkin! I love them drizzled with a little maple lemon icing and a dusting of pumpkin pie spice on top!
They are extra moist with a hint of that spicy ginger flavor of the season!
Nutrition Benefits of Pumpkin Puree
Pumpkin puree is a great source of a lot of vitamin and minerals which is one of the many reasons I love cooking and baking with it so much! Not only that but it is super versatile, adding flavor and texture to both sweet and savory foods! One cool thing about cooking with pumpkin puree too is that it can place egg, oil, and butter in some baked good recipes — not many other veggies can do that!
Maybe you’ve noticed that a lot of gingerbread things contain molasses, but what is molasses and is it good for you? Let’s find out!
What is Molasses and is it Healthy?
Blackstrap molasses is a byproduct of sugar cane’s refining process. Sugar cane is mashed to create juice, and then boiled once to create cane syrup. A second boiling creates molasses. Blackstrap molasses has the lowest sugar content of any sugar cane product and is actually packed with vitamins and minerals like iron, calcium, magnesium, B6 and selenium. It’s also digested slower than other sweeteners making it an especially good option for people with diabetes. Known for giving gingerbread its distinctive taste, you may want to consider using it in other baked goods or it could even work in a glaze for chicken!
What you’ll need for this recipe:
- blanched almond flour
- oat flour (use gluten free if you prefer or regular)
- blackstrap molasses
- pumpkin puree
- maple syrup
- pumpkin pie spice
- coconut oil
- baking soda
Extra moist, fluffy, and packed with flavor, you will love this festive gingerbread spin on a classic pumpkin muffin! They are perfect all holiday season long!
- 1 cup + gluten free oat flour
- 1 cup blanched almond flour
- 2 tsp. pumpkin pie spice
- 1 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 2 eggs, slightly beaten
- ⅓ cup pumpkin puree
- 1/3 cup pure maple syrup
- 2 tbsp. blackstrap molasses
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 1 tablespoon coconut oil
- 1 teaspoon fresh lemon juice
lemon maple glaze:
- 1/2 cup powdered sugar
- 1 1/2 tsp pure maple syrup
- 1–2 tsp lemon juice
- 1/4 tsp pure vanilla extract
- Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray the inside of the liners with nonstick cooking spray so the muffins do not stick.
- In a large bowl, whisk together 1 cup oat flour, almond flour, pumpkin pie spice, ginger, nutmeg salt and baking soda.
- In a separate large bowl, mix together eggs, pumpkin puree, maple syrup, molasses, vanilla, almond milk, coconut oil and lemon juice until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
- Divide batter evenly in each muffin tin. Bake for 20-22 minutes. While the muffins are baking whisk together the ingredients for the lemon maple glaze. (it should be thick!)
- Transfer the muffin pans to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely. Drizzle with glaze once cooled, top with extra pumpkin pie spice and enjoy!
- Store in the fridge for 3-4 day.
Fall In Love With These Pumpkin Recipes Too
Pin this recipe for later!