These pumpkin gingerbread muffins with lemon glaze are gluten free, dairy free, and naturally sweetened — the perfect muffins for the holiday season! They are packed with pumpkin, warm spices and molasses for that gingerbread taste!
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 extra holiday flavor and that classic gingerbread taste. I love them drizzled with a little maple lemon icing and a dusting of pumpkin pie spice on top!
Made gluten and dairy free with a blend of almond and oat flour, these healthy gingerbread muffins will hit the spot alongside a cup of coffee on a chilly morning in December. The lemon glaze is totally optional, but it definitely adds a little extra flavor and sweetness.
pumpkin gingerbread muffins
If you’re not ready to say goodbye to all things pumpkin when December hits these muffins are perfect for you!
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 all fall long! It’s super versatile, adding flavor and texture to both sweet and savory foods — not many other fruits and vegetables can say the same.
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 can use it in other ways too like a glaze for chicken!
Ingredients for almond flour gingerbread muffins
Here’s everything you will need to make these pumpkin gingerbread muffins with lemon glaze!
- blanched almond flour
- oat flour (gluten free if preferred) – whole-wheat pastry flour can be substituted for oat flour. Note, whole-wheat pastry flour is not gluten free
- blackstrap molasses – molasses is what gives these muffins that gingerbread flavor.
- pumpkin puree – as with any of my pumpkin recipes, be sure to use pumpkin puree and not pumpkin pie filling!
- maple syrup
- unsweetened almond milk or other milk of choice
- pumpkin pie spice
- lemon juice
- coconut oil
- baking soda
- confectioners’ sugar
how to make glaze for muffins
Making the lemony glaze for these gluten free gingerbread muffins is super easy! All you need to do is mix together the confectioners sugar, maple syrup, lemon juice, vanilla extract and almond milk.
You want the consistency to be think enough to drizzle on top of each muffin. If your icing is too thick add a little more almond milk, if it’s too thin, add more confectioners sugar.
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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!
Ingredients
For the muffins:
- 1 cup oat flour (gluten free if preferred)
- 1 cup blanched almond flour
- 2 tsp. pumpkin pie spice
- 1 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 3/4 tsp. baking soda
- 2 eggs, lightly beaten
- 1/3 cup pumpkin puree
- 1/3 cup maple syrup
- 2 tbsp. blackstrap molasses
- 1 tsp. vanilla extract
- 1/2 cup unsweetened almond milk
- 1 tsp. coconut oil
- 1 tsp.fresh lemon juice
for the lemon glaze:
- 1/2 cup confectioners sugar
- 1 tbsp. almond milk
- 1 1/2 tsp. maple syrup
- 2 tsp. lemon juice
- 1/4 tsp. vanilla extract
Instructions
- 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 medium bowl, whisk together 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 extract, almond milk, coconut oil and lemon juice until smooth and well combined. Add dry ingredients to wet ingredients and use a wooden spoon 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 enough to drizzle. If too thick, add more almond milk to thin it out.
- Remove muffins from the oven and let cool. Use a fork to drizzle icing on top of each. Top with extra pumpkin pie spice and enjoy!
Keywords: pumpkin muffins; gingerbread
more pumpkin recipes you’re sure to love
- pumpkin snowball cookies {GF}
- pumpkin chickpea blondies {GF & DF}
- healthy pumpkin pancakes
- pumpkin swirl brownies
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Delicious! These satisfy my sweet tooth without a lot of sugar, and combine some of my favorite fall flavors. I had to bake about 28 minutes to get done, but maybe it was the silicone muffin cups I use.
I LOVE ginger, so next time, I will grate some fresh ginger into the mix. Thank you for sharing this recipe.
★★★★★
Adding fresh ginger sounds awesome! Glad you liked them!