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Pumpkin Recipes

Pumpkin Gingerbread Muffins with Lemon Glaze

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!

fluffy, moist and delicious gluten and dairy free pumpkin gingerbread muffins with fresh orange zest
In this batch of muffins, I used regular molasses, not blackstrap which is why they are lighter in color.

If you’re like me and not quite ready to give up on pumpkin after Halloween or Thanksgiving, whip up a batch of these healthy pumpkin gingerbread muffins made with simple ingredients in December! Molasses and ginger give them extra holiday flavor and that classic gingerbread taste. I say pumpkin season is truly year-round!

Made gluten and dairy free with a blend of almond and oat flour, these healthy pumpkin gingerbread muffins will hit the spot alongside a cup of coffee on a chilly December morning. The citrus glaze is totally optional, but it definitely adds a little extra flavor and bright sweetness.

Pumpkin Gingerbread Muffins

Pumpkin puree, pumpkin spice, ginger and molasses come together for a perfectly spiced muffin that marries the flavors of fall and winter! The blend of almond and oat flour in this recipe give the muffins an extra fluffy and soft texture that I know you’ll love as much as I do!

One tip to keep in mind when you’re baking any type of muffins is to not over mix the batter. The batter should be mixed together just so and you should still see some lumps. At that point you can start portioning out the batter into the individual muffin tins.

best pumpkin gingerbread muffins

Nutrition Benefits of Pumpkin Puree

Pumpkin puree is a great source of a lot of vitamins 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 flavored treats contain molasses, but what is molasses and is it good for you? Let’s find out!

healthy gingerbread muffins

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, which is good for blood sugar balance. Known for giving gingerbread its distinctive taste, you can use it in other ways too like a glaze for chicken!

almond flour gingerbread muffins

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 molassesmolasses is what gives these muffins that gingerbread flavor. You can definitely use regular molasses vs. blackstrap. Your muffins will come out lighter in color when using regular molasses.
  • pumpkin pureeas with any of my pumpkin recipes, be sure to use pumpkin puree and not pumpkin pie filling! I love using Libby’s 100% Pure Pumpkin in all of my pumpkin recipes.
  • maple syrup
  • unsweetened almond milk or other milk of choice
  • pumpkin pie spice
  • lemon juice
  • lemon zest or orange zest
  • coconut oil
  • baking soda
  • confectioners sugar

equipment / utensils needed:

How to Make The Glaze

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, and vanilla extract.

You want the consistency to be thin 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. I love grating fresh lemon or orange zest into the glaze as well to add more fresh, bright flavor.

The rind of citrus fruits also contains vitamin C so you can feel good knowing you’re getting a little more of that too!

almond flour gingerbread muffins

Pumpkin Gingerbread Muffins with Lemon Glaze

Maggie Michalczyk, RDN
Extra flavorful and fluffy, you'll love this festive gingerbread spin on a classic pumpkin muffin! Made gluten free with simple ingredients, these muffins are the perfect healthier treat to bake up in December. 
Prep Time 10 mins
Cook Time 22 mins
Servings 12 muffins

Ingredients
  

For the muffins: 

  • 1 cup oat flour
  • 1 cup blanched almond flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 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. 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 1/2 tsp. maple syrup
  • 2 tsp. lemon juice
  • fresh lemon or orange zest

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, cinnamon, 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. Pour the wet ingredients into the dry 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 a little more lemon juice or 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 fresh lemon or orange zest. Enjoy! 
Keyword pumpkin muffins; pumpkin gingerbread muffins; gingerbread muffins; gluten free pumpkin muffins

This recipe was originally posted in November of 2020 and updated in December 2021.

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gingerbread muffins with lemon glaze
Pumpkin Recipes

Pumpkin Gingerbread Loaf

Pumpkin gingerbread loaf is moist, delicious and spiced to perfection with molasses, pumpkin pie spice, ginger, cinnamon and nutmeg. Topped with delicious cream cheese frosting, you’ll love a slice this time of year!

Pumpkin and gingerbread were made to go together and one bite of this super moist and fluffy pumpkin bread recipe will show you exactly why! Filled with cozy spices like pumpkin pie spice, cinnamon, ginger and nutmeg, it’s the perfect thing to bake during the holiday season!

If you follow me on Instagram, then you know that I know putting pumpkin in just about everything. Pumpkin bread is definitely one of my all time favorite ways to use pumpkin — I love a nice slice with a cup of coffee for breakfast or

best healthy pumpkin gingerbread loaf

pumpkin gingerbread loaf ingredients

  • coconut oil
  • brown sugar – feel free to use coconut sugar as well.
  • eggs 
  • nut milk – I like using this oat milk in my recipes!
  • blackstrap molasses – blackstrap molasses actually has the highest vitamin and mineral content of all the different types of molasses.
  • vanilla extract
  • pumpkin puree – be sure it’s 100% pure pumpkin puree and not pumpkin pie mix
  • white whole-wheat flour  – all-purpose flour, and 1:1 gluten free flour would also both work in this recipe.
  • baking soda 
  • pumpkin pie spice 
  • ground ginger – all of these cozy spices are what gives this loaf it’s amazing gingerbread flavor!
  • cinnamon 
  • ground nutmeg
  • ground cloves
  • salt
  • cream cheese
  • butter
  • confectioners’ sugar

equipment / utensils:

  • loaf pan
  • stand or hand mixer
  • whisk

Tips for making the perfect loaf

  • Don’t over mix the batter! I recommend using a hand or a stand mixer to combine the wet ingredients, but when you add in the dry be sure to only mix on low until the flour disappears and not longer than that!
  • Use a scoop to add your flour into measuring cups. Don’t pack flour into measuring cups, ever! This is a huge reason why some breads don’t turn out right. The correct amount of flour is super important!
best healthy pumpkin gingerbread loaf

Pumpkin Gingerbread Loaf

Maggie Michalczyk, RDN
Pumpkin gingerbread loaf is moist, delicious and spiced to perfection with molasses, pumpkin pie spice, ginger, cinnamon and nutmeg. Topped with delicious cream cheese frosting, you'll love a slice this time of year!
Prep Time 10 mins
Cook Time 50 mins
Servings 10 slices

Ingredients
  

  • 1/2 cup coconut oil melted and cooled
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1/4 cup blackstrap molasses
  • 2 tbsp. oat milk or other non-dairy milk of your choice
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1 3/4 cups white whole-wheat flour
  • 1 tsp. baking soda
  • 3 tsp pumpkin pie spice
  • 2 tsp ground ginger
  • 1 tsp. cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp. salt
  • for the cream cheese frosting:
  • 4 oz. cream cheese softened*
  • 3 tbsp. butter softened not melted
  • 1 tsp. vanilla extract
  • pinch of cinnamon or pumpkin pie spice
  • pinch of salt

Instructions
 

  • Preheat the oven to 350 degrees F and grease a loaf pan.
  • In the bowl of a stand mixer or using a hand mixer, beat together the coconut oil and brown sugar until light and fluffy.
  • Next beat in the eggs one at a time until fully combined. Add the oat milk, molasses and vanilla and continue beating until combined and smooth. 
  • Mix in the pumpkin puree until combined.
  • In a medium bowl, whisk together the flour, all of the spices, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients and mix on low until just combined. Don't over mix! 
  • Pour the mixture into the prepared loaf pan and bake for 50-55 minutes. Check the loaf after 50 minutes by inserting a toothpick to see if it comes out clean,
  • Leave to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
  • While the bread is baking, make the cream cheese frosting by using a mixer to mix together softened cream cheese, butter, confectioners' sugar, vanilla extract, cinnamon and salt until light and fluffy. Use a spatula to spread it on top of the loaf and enjoy! 

Notes

*One way to soften cream cheese and butter is to place them near your oven while it's preheating. 
Keyword pumpkin gingerbread loaf

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gingerbread loaf with pumpkin puree, spices and molasses
Nutritious Treats

Gingerbread Banana Loaf

Gingerbread banana bread combines whole-wheat pastry flour with mashed bananas, oats, molasses and gingerbread spices for a delicious hearty loaf!

2020 will forever be known as the year of banana bread, so I decided to put my own spin on a classic banana bread recipe with this gingerbread banana loaf recipe!

Made with whole-wheat pastry flour, oats, overripe bananas, molasses and lots of spices, it’s a fun twist on banana bread that’s perfect for December. Each slice has a nice hearty texture thanks to oats, and that’s a good thing!

Oats have a relatively unique nutrition profile compared to other whole grains providing a combination of both soluble and insoluble fiber — a 1/2 cup serving of raw oats has 4 grams of fiber which may help support healthy digestion.

If you’re following along on Instagram, then you know this week is oat week where I’m sharing all different ways to use oats

gingerbread loaf made with bananas and oats

ingredients for gingerbread banana bread

  • whole wheat pastry flour – you can definitely use regular all purpose flour or a 1:1 gluten free flour
  • Quaker Old Fashioned Oats
  • salt
  • baking soda
  • bananas
  • molasses
  • unsweetened almond milk or other nut milk of your choice
  • eggs
  • vanilla extract
  • confectioners sugar
  • maple syrup
  • lemon juice

Tips for making gingerbread banana bread

  1. Don’t over mix the batter! Once you combine the wet and dry ingredients gently mix just until all the flour disappears — do not over mix because this will cause the bread to be dense. It’s already a hearty loaf thanks to the oats!
  2. Top with the glaze! As mentioned, this bread is on the heartier side! The glaze gives it a little extra sweetness! I’m a fan of putting this maple lemon glaze on a lot of my baked goods if you haven’t noticed!
gingerbread-banana-bread

Gingerbread Banana Bread

Maggie Michalczyk, RDN
Gingerbread banana bread combines whole-wheat pastry flour with mashed bananas, oats, molasses and gingerbread spices for a delicious hearty loaf!
Prep Time 10 mins
Cook Time 50 mins
Servings 12 slices

Ingredients
  

  • For the bread:
  • 1 1/2 cup whole wheat pastry flour
  • 1 cup Quaker Old Fashioned Oats + extra for sprinkling on top
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cloves
  • 1/8 tsp. allspice
  • 1/4 tsp. ginger
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 2 large ripe bananas mashed
  • 2 tbsp. molasses
  • 1/2 cup unsweetened almond milk
  • 2 eggs
  • 2 tsp. vanilla extract

for the maple 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 the oven to 350 degrees F. Coat a loaf pan with non-stick cooking spray and set aside.
  • In a large bowl, whisk together mashed bananas, almond milk, eggs, vanilla extract, and molasses.
  • In a separate bowl whisk together the flour, oats, spices, salt and baking soda. Add mixture to wet ingredients and stir until just combined. Don't over mix!
  • Add to the greased loaf pan, sprinkle more oats on top, and bake for approximately 50 minutes until a toothpick inserted into the center comes out clean. Let cool, slice and enjoy! 
Keyword banana bread; gingerbread banana loaf

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gingerbread loaf made with bananas and oats