Tracking Pixel
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.

more pumpkin recipes you’re sure to love

pin this recipe for later!

gingerbread muffins with lemon glaze
Nutritious Treats

Gluten Free Pumpkin Carrot Muffins

Gluten free pumpkin carrot muffins are fluffy with hints of walnuts, ginger, cinnamon, carrot and pumpkin! Made with almond and oat flour and topped with a dairy-free cashew cream cheese, they’re perfect for spring!

Carrots are a spring superfood and I’ll take any chance I get to add pumpkin to something which is how these pumpkin carrot muffins were born! Fluffy and moist with a bakery-style muffin top but way lower in sugar and higher in flavor if I might add!

Pumpkin, carrot, cinnamon, ginger, almond, and walnut come together in each bite of these muffins. The dairy-free cashew cream cheese is truly the icing on top and is easy to make in a blender if you’re looking for a dairy-free cream cheese alternative. Although I do eat cheese, and yogurt, something about the taste of cashew cream cheese, I really love.

gluten free pumpkin carrot muffins with dairy free cashew cream cheese frosting

Ingredients for gluten free pumpkin carrot muffins

for the muffins:

  • blanched almond flour
  • oat flour — be sure it’s gluten free if you want to keep this recipe gluten free!
  • eggs
  • pumpkin puree
  • carrot
  • coconut oil
  • maple syrup
  • coconut sugar
  • vanilla extract
  • cinnamon
  • ginger
  • salt
  • walnuts

for the dairy-free cashew cream cheese:

  • cashews
  • lemons
  • maple syrup
  • vegan butter
  • cinnamon

Be sure to follow me on Instagram for more seasonal treats and nutrition tips!

Tips for making pumpkin carrot muffins with dairy-free cashew cream cheese

  • Use a high-speed blender to blend the cashews. You will need to blend the cashews on high with the other ingredients in order to get the right consistency. I use the tamper tool to push the mixture down to get the creamy texture. I haven’t tried it in a food processor but that might also work!
  • Muffin batter should be a little lumpy. Once you combine the wet and the dry ingredients you should only mix once or twice more until just combined.
  • Spray the muffins liners so that the muffins come out of the liners clean once baked.
gluten free pumpkin carrot muffins with dairy free cashew cream cheese frosting

Gluten Free Pumpkin Carrot Muffins

Maggie Michalczyk, RDN
Gluten free pumpkin carrot muffins are fluffy with hints of walnuts, ginger, cinnamon, carrot and pumpkin! Made with almond and oat flour and topped with a dairy-free cashew cream cheese, they're perfect for spring!
Prep Time 10 mins
Cook Time 25 mins
Servings 12 muffins

Ingredients
  

  • for the muffins:
  • 1 1/2 cups blanched almond flour
  • 1/2 cup oat flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1/3 cup coconut oil
  • 1/2 cup Libby’s 100% Pure Pumpkin
  • 1 tsp vanilla extract
  • 3/4 cup grated carrot
  • 1/2 cup walnuts chopped
  • for the dairy-free cashew cream cheese frosting
  • 2 cups raw cashews soaked in warm water for at least 4 hours and drained
  • Juice of 1 lemon
  • 2 tsp. cinnamon or pumpkin pie spice
  • 2 tbsp. maple syrup
  • ¼ cup vegan butter

Instructions
 

  • Preheat your oven to 350 degrees F. Line a muffin tin with liners and spray the bottom with cooking spray to prevent muffins from sticking.
  • In a large bowl, whisk together the eggs, coconut sugar, maple syrup, coconut oil, pumpkin puree and vanilla extract. Fold in the grated carrot. 
  • In a separate bowl whisk together the flours, spices, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix with a wooden spoon until just combined. Fold in walnuts. It’s ok for muffin batter to have some lumps. 
  • Use an ice cream scoop to portion the dough in the muffin tin. 
  • Bake for 25-30 minutes until a toothpick inserted comes out mostly clean. 
  • In the meantime, add the cashews to a high-speed blender along with the lemon juice, cinnamon and maple syrup. 
  • Blend on high until the mixture begins to look smooth like cream cheese. Add in the vegan butter and mix for about 30-40 more seconds until more combined and smooth.
  • Top each muffin with cream cheese, walnut pieces, shredded carrot and cinnamon and enjoy! Store muffins and cashew cream cheese in the fridge for maximum freshness. 
Keyword pumpkin carrot muffins; dairy free cream cheese frosting; gluten free pumpkin muffins; carrot muffins

more muffin recipes you’re sure to love:

pin this recipe for later!

best healthy pumpkin carrot muffins
Pumpkin Recipes

Healthy Pumpkin Chocolate Chip Muffins {gluten free & low sugar}

Enjoy the taste of fall with these healthy pumpkin chocolate chip muffins that are gluten free and low in sugar. They are super moist and pumpkin-y!

There’s truly nothing better than pumpkin muffins cooking in the oven and the smell filling your house on a cozy fall day. These pumpkin chocolate chip muffins will do just that and make you feel all the fall feels upon first bite!

healthy pumpkin chocolate chip muffins

Low in sugar, and high in fiber from the pumpkin puree and oat flour, this muffin recipe will turn into one of your favorites to make all fall long!

If you follow me on Instagram then you know I enjoy my fair share of pumpkin treats all fall long. Since I’m always baking something up, I like to keep all of my sweeter pumpkin recipes lower in sugar, and higher in nutritious ingredients like oat flour, almond flour and maple syrup.

Pumpkin itself is a super nutritious and versatile vegetable. It adds vitamin A, C, E potassium and fiber to anything to add it too. It’s texture also makes soups and smoothies thick and creamy.

My favorite way to eat these healthy pumpkin chocolate chip muffins is warmed up with a little drizzle of peanut butter, or better yet, pumpkin spice peanut butter on top!

I used Lily’s semi-sweet baking chocolate chips in this recipe and I love how they taste in any pumpkin baked good!

pumpkin chocolate chip muffins

Ingredients Needed for Healthy Pumpkin Chocolate Chip Muffins

  • Gluten free oat flour
  • almond flour
  • pumpkin puree
  • maple syrup
  • coconut oil
  • 1 egg
  • vanilla
  • pumpkin pie spice
  • baking soda
  • baking powder
  • salt
  • chocolate chips

Do you love all things pumpkin spice in the fall like I do? Check out this list of the 26 best pumpkin spice foods to satisfy your PSL cravings that I contributed to in Women’s Health.

pumpkin chocolate chip muffins
healthy pumpkin chocolate chip muffins

Healthy Pumpkin Chocolate Chip Muffins {gluten free & low sugar}

Maggie Michalczyk, RDN
Take a bite out of fall with these healthy pumpkin chocolate chip muffins! Super fluffy, and moist, these muffins are perfect when the weather starts getting chilly and you're craving all things pumpkin! 
Prep Time 10 mins
Cook Time 25 mins
Servings 12 muffins

Ingredients
  

  • Wet Ingredients
  • 1 cup 100% pure pumpkin puree
  • ¼ cup melted coconut oil
  • ¼ cup pure maple syrup
  • 1 egg
  • 1 tsp. vanilla extract
  • Dry Ingredients
  • 2 cups gluten free oat flour*
  • ½ cup blanched almond flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt
  • sprinkle of nutmeg
  • 3/4 cup semi-sweet chocolate chips I love this brand!

Instructions
 

  • 1. Preheat oven to 350°F. Line a muffin tin with liners and spray the liners with coconut oil or cooking spray so that the muffins come out easily.
  • 2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, egg, and vanilla. Whisk until well incorporated.
  • 3. Add the dry ingredients to a medium sized bowl. Whisk together until just incorporated, and add the wet ingredients to the dry. Mix until just combined, careful not to over mix. Fold in chocolate chips.
  • 4. Pour batter evenly into the prepared muffin pan. I used a cookie scoop to portion them all evenly. Sprinkle a few extra chocolate chips on top of each muffin. Bake for 20-25 minutes.
  • 5. Transfer to a cooling rack, and let cool. Store in an airtight container in the fridge for up to a week or freeze. 
  •  

Notes

*You can buy oat flour or make your own by pulsing old fashioned oats in the food processor. 

If you like this pumpkin muffin recipe, I know you will love these other pumpkin filled recipes perfect for fall!

pin this recipe for later!

Pumpkin Cookies

Gluten and Dairy Free Pumpkin Cookies

These gluten and dairy free pumpkin cookies are the perfect taste of fall wrapped up into one cookie! They’re gluten free, dairy free, and delicious!

These pillowy pumpkin cookies are made with simple ingredients, and if I didn’t tell you that they were gluten and dairy free I sweat you wouldn’t know because of how delicious they are! I don’t have to avoid gluten and dairy myself, yet these are my go-to pumpkin cookies in the fall!

Extra soft, a little sweet, and packed with extra nutrition from the pumpkin puree, banana, and flax seeds. Most cookies contain little to no fiber, but when you add pumpkin you’re getting more fiber, vitamin A, C and potassium per bite! 

gluten free pumpkin cookies

These gluten and dairy free pumpkin cookies have a nice soft and moist texture.  You can feel good knowing they’re made with without a ton of sugar, and that at majority of the sweetness is coming from the banana.

I knew this pumpkin recipe was a winner when I had someone who does not usually eat gluten or dairy free treats and they thought they were delicious too! Win! I’ve made them a couple of times now with both white chocolate chips, dark chocolate chips and a combination of both–you really can’t go wrong!

If this pumpkin recipe is giving you all the feels, I know you will love this one for gluten free pumpkin chickpea blondies, and this recipe gluten free pumpkin banana bread!

super soft gluten free pumpkin cookies

And if you’re like me and try to put pumpkin in as many things as possible all fall long, you’ve got to grab a copy of my Once Upon a Pumpkin Cookbook featuring 50+ recipes including gluten free pumpkin recipes, dairy free recipes and paleo pumpkin recipes.

To make these cookies you will need:

gluten and dairy free pumpkin cookies with chocolate chips

Gluten and Dairy Free Pumpkin Cookies

Maggie Michalczyk, RDN
Soft, pillowy and full of pumpkin flavor, you will FALL in love with these cookies all season long! They are especially great with a cup of coffee on a chilly fall morning!
Prep Time 10 mins
Cook Time 16 mins
Servings 24 cookies (2 batches)

Ingredients
  

  • 2 1/4 cup gluten-free flour
  • 2/3 cup pumpkin puree
  • 1 medium banana very ripe
  • 1 tbsp. ground flax seeds*
  • 3 tbsp. water
  • 1 cup coconut oil melted
  • 2 1/4 cups coconut sugar
  • 1 tsp. vanilla
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup dairy free chocolate or white chocolate chips

Instructions
 

  • Preheat oven to 375 degrees. Grease a baking sheet with coconut oil or baking spray.
  • In a large bowl, mix melted coconut oil and coconut sugar until combined.
  • In a small bowl mix together the flax seeds and water. Let stand.
  • Mash the banana until smooth. Add the pumpkin, flax mixture, and vanilla and combine.
  • Sift flour, pumpkin pie spice, baking soda and salt, add to larger bowl and mix together until just combined.
  • Add white or chocolate chips, and use a cookie scoop to portion onto baking sheet.
  • Bake for 16 minutes, cool on wire rack, repeat with remaining dough and enjoy! Store cookies in an airtight container in the fridge for up to a week or freeze for longer.

Notes

*The flax seed egg is in place of a regular egg. You can substitute that for 1 egg if you do not wish to make this recipe dairy free.

 

 

 

XOXO

MAGGIE

This post contains affiliate links. Thanks for supporting Once Upon a Pumpkin! 

Pin these Gluten and Dairy Free Cookies for later!