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Pumpkin Desserts & Baked Goods

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. 
5 from 1 vote
Prep Time 10 mins
Cook Time 22 mins
Servings 12 muffins


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


  • 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 Desserts & Baked Goods

Healthy Pumpkin Muffins with Spiced Maple Glaze

Healthy pumpkin muffins with spiced maple glaze are moist, fluffy and packed with pumpkin and pumpkin spice in each bite! Made with simple ingredients and sweetened naturally, they’re easy to make and perfect all fall long!

We can’t have fall without a nice batch of pumpkin muffins, am I right?! Spiced just right and perfect for the season, you’ll love how moist and fluffy these muffins are and that they are easily made with just a few ingredients. The spiced maple glaze is like the cherry on top, giving each muffin a little creamy sweetness and extra pumpkin spice on top!

If you follow me on Instagram then you know I can’t resist a good pumpkin treat no matter what time of year it is, but especially in the fall! You can feel good snacking on these pumpkin muffins or having one with your pumpkin coffee on a chilly fall morning because they are more nutritious than your typical bakery style muffin.

As a pumpkin loving dietitian, it’s important to me to make treats that we can feel good having all fall long and that remind us of all the reasons we love the season. These muffins definitely check both boxes!

best healthy pumpkin muffins with spiced maple glaze

pumpkin nutrition

So what makes these healthy pumpkin muffins healthy?! One reason I consider them healthier than a bakery style muffin is that they contain pumpkin, which is truly a fall superfood! Pumpkin is packed with vitamin C, E, A, and potassium and fiber, giving these muffins more nutrition per bite.

That is truly one of the reasons I love pumpkin so much is that it in addition to adding flavor, moistness and more texture to anything you add it to, it adds lots of good nutrition to anything you add it too!

You can feel good knowing that these muffins are also sweetened naturally with maple syrup, and made with whole-wheat flour which provides more nutrition than regular white flour. Win, win all pumpkin season long!

healthy pumpkin muffins with maple glaze

ingredients for healthy pumpkin muffins

  • whole wheat pastry flour – look for this in the baking aisle at most grocery stores.
  • baking soda
  • pumpkin pie spice – If you don’t have pumpkin pie spice, you can definitely use cinnamon.
  • ground ginger
  • nutmeg
  • salt
  • butter
  • pumpkin puree – as always and like in all of my recipes, make sure you’re using pumpkin puree and not pumpkin pie filing! Pumpkin puree should just be one ingredient — pumpkin puree!
  • eggs
  • maple syrup
  • unsweetened almond milk or oat milk
  • vanilla extract
  • powdered sugar
  • lemon zest (optional)

equipment/ utensils:

  • 2 mixing bowls
  • whisk
  • muffin pan
  • muffin liners
  • wooden spoon

how to make pumpkin muffins

These pumpkin muffins are super easy to make!

  1. Preheat the oven. Preheat the oven and prepare the muffin tin.
  2. Whisk. Whisk the dry ingredients together in a bowl and whisk the wet ingredients together in a separate bowl until well combined.
  3. Combine. Add the wet ingredients to the dry and mix together with a wooden spoon.
  4. Divide. Divide the batter between the muffin liners and place in the oven.
  5. Prepare the glaze. While the muffins are baking, prepare the spiced maple glaze by mixing the ingredients together.
  6. Bake. Bake the muffins, let cool and drizzle with maple glaze. Sprinkle more pumpkin spice on top of each muffin and enjoy!

Healthy Pumpkin Muffins with Spiced Maple Glaze

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 22 mins
Servings 12 muffins


  • for the muffins:
  • 1 3/4 cups whole wheat pastry flour
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. ground ginger
  • pinch of nutmeg
  • 1/4 tsp. salt
  • 1/3 cup butter melted
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup maple syrup
  • 3 tbsp. unsweetened almond milk or oat milk
  • 2 tsp. vanilla extract
  • for the spiced maple glaze: **
  • 1/2 cup powdered sugar
  • 1 tbsp. maple syrup
  • 1 tbsp. almond milk
  • 1/4 tbsp grated lemon zest optional
  • 1/2 tsp. pumpkin spice


  • Preheat the oven to 350 degrees F and line a muffin tin with liners. Spray each liner with cooking spray to avoid sticking at the end.
  • In a medium-sized bowl whisk the flour, baking soda, pumpkin pie spice, ginger, nutmeg and salt.
  • In a separate large bowl, whisk the pumpkin puree, eggs, maple syrup, almond milk, and vanilla extract until combined. 
  • Add the wet ingredients to the dry and mix with a wooden spoon until just combined. The batter should still be a little lumpy — don’t over mix!
  • Use an ice cream scoop to portion out the batter evenly between the muffin liners. 
  • Bake for 22-24 minutes and let cool in the muffin tin for a few minutes before transferring to a wire wrack.
  • While the muffins are baking, stir together all of the ingredients for the maple glaze. If it’s too thick, thin it out by adding a little more almond milk.
  • Once the muffins have cooled use a fork to drizzle the glaze on top. Sprinkle extra pumpkin spice on top of each one and enjoy! 


Store muffins on countertop for 1-2 days then store in an airtight container in the fridge. 
** The glaze is optional. You could totally omit it and add chocolate chips to this recipe instead if that sounds better!
Keyword healthy pumpkin muffins; pumpkin muffins; moist & fluffy pumpkin muffins

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moist and fluffy pumpkin muffins with spiced maple glaze
Pumpkin Breakfast

Copycat Starbucks Pumpkin Bread Recipe (Better Than Starbucks!)

This copycat Starbucks pumpkin bread recipe tastes just like the real thing from Starbucks (if not better!) but is made with less sugar and all the same great pumpkin flavor. It’s the perfect pumpkin bread recipe for fall — I know you’ll love it for seasons to come!

Starbucks pumpkin bread was definitely one of the first pumpkin foods I ever remember having. Its super moist texture, and spiced flavor is hard not to crave when you’re standing in line for a coffee. I do love that they have it at their stores year round, but what I don’t love is how much sugar one slice contains!

One slice of Starbucks pumpkin bread contains almost 40 grams of sugar. Because it’s high in sugar, it’s not something I would recommend having for breakfast on a regular basis and also why I wanted to make my own version that tastes just as good with way less sugar.

This Starbucks copycat pumpkin bread recipe is made with simple ingredients, lower in sugar and a more nutritious version that tastes just like the real thing. It goes perfectly with my dairy free, Starbucks Copycat Pumpkin Cream Cold Brew recipe too!

Copycat Starbucks Pumpkin Bread

I love this pumpkin bread because it’s made with ingredients that are always in my pantry and fridge and it makes the house smell like fall when it’s baking in the oven. It’s a classic and delicious recipe you’ll want to make again and again during the season.

Better Than Starbucks Healthy Pumpkin Bread Lower in Sugar

Ingredients for Copycat Starbucks Pumpkin Bread

  • whole-wheat pastry flour – although I haven’t tried it, you could try substituting 1:1 gluten free flour for whole-wheat pastry flour to make this bread gluten free. I also have this amazing gluten & dairy free healthy pumpkin bread.
  • pumpkin pie spice
  • cinnamon
  • salt
  • baking soda
  • baking powder
  • neutral olive oil
  • pumpkin puree – be sure you’re using pumpkin puree and not pumpkin pie mix! I use Libby’s pumpkin in all of my pumpkin recipes.
  • eggs
  • maple syrup
  • vanilla extract
  • pumpkin seeds

equipment / utensils:

Is Starbucks Pumpkin Bread Seasonal?

No, Starbucks carries their pumpkin bread year round which is great for us pumpkin bread lovers. You can also make my version anytime of the year as well as I’m a firm believer that pumpkin bread isn’t just for the fall.

Since pumpkin is a super nutritious vegetable, it’s a great idea to always have a can or two to add to smoothies, soups and of course to make this pumpkin bread recipe with!

What Makes This Pumpkin Bread Healthy

  1. It’s lower in sugar. Coffee shop pumpkin breads are typically high in sugar, and while I think they’re a fun treat every once in a while, I want something healthier I can make at home and this Starbucks copycat recipe is it!
  2. It’s made with olive oil. Olive oil is a heart-healthy oil that contains beneficial monounsaturated fat. It gives this pumpkin bread lots of moisture and a spongey texture.
  3. It’s made with pumpkin puree. Pumpkin puree truly is a fall superfood. Packed with vitamin A, C, E, fiber and potassium, it’s adds a lot of nutrition to anything you put it in this time of year.
  4. It’s made with pumpkin seeds. Pumpkin seeds are small but mighty when it comes to nutrition. They’re a good source of plant-based protein, magnesium, fiber and zinc.
  5. It’s made with simple ingredients. This bread is made with just a handful of simple ingredients, some of which are probably already in your fridge and pantry!

Tips for Baking the Perfect Loaf of Pumpkin Bread

  1. Measure the Flour Correctly – In the case of this pumpkin bread, it’s important to make sure you scoop the flour into the measuring cup using a scoop or spoon and that it’s not packed into the measuring cup as this will give you too much flour.
  2. Don’t Spray the Entire Pan with Baking Spray. Just lightly spray the bottom of the pan. Too much moisture on the sides of the pan might cause the loaf to cave in. I like to spray the bottom of the pan and then line it with a sheet of parchment paper so that I can easily lift out the loaf.
  3. Make Sure Your Baking Soda and Baking Powder are Fresh – this is a sneaky little thing that might be causing your baked goods to not rise properly. Although baking soda and baking powder last a while, if they’re over a few months old (especially the baking soda) this might be the reason why your baked goods aren’t cooking properly.
  4. Don’t Over Mix the Batter – When combining the wet ingredients and the dry ingredients mix together using a wooden spoon until just combined. Over mixing can cause the loaf to be rubbery, dense at the bottom, and not as light and fluffy.
Better Than Starbucks Healthy Pumpkin Bread Lower in Sugar

Copycat Starbucks Pumpkin Bread Recipe (Better Than Starbucks!)

Maggie Michalczyk, RDN
Extra moist and fluffy, this Starbucks copycat pumpkin bread is much lower in sugar and just as delicious as the one from Starbucks! Perfect to enjoy a slice with a cup of coffee on a cozy fall morning.
Prep Time 10 mins
Cook Time 55 mins
Servings 8 slices


  • 1 9X5 loaf pan
  • 1 parchment paper small sheet
  • 2 mixing bowls
  • 1 Whisk
  • 1 hand-held or stand mixer


  • 1 3/4 cup whole-wheat pastry flour
  • 2 tsp. pumpkin pie spice
  • 2 tsp. cinnamon
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 heaping cup pumpkin puree
  • 1/3 cup neutral olive oil
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 tbsp. pepitas


  • Preheat oven to 350 degrees F and prepare a bread pan with cooking spray and then a sheet of parchment paper so that you can easily lift out the bread once baked.
  • In a large bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.
  • With a hand mixer beat together the pumpkin puree, olive oil, eggs, maple syrup and vanilla extract.
  • Using a wooden spoon, stir together the wet and dry ingredients until just combined careful not to over mix. Once the flour streaks disappear stop mixing.
  • Pour the batter into the prepared pan and sprinkle pumpkin seeds on top.
  • Bake for 45 to 50 minutes. Let the bread cool in the pan and then transfer onto a cooling rack to cool completely before slicing. Enjoy!
Keyword pumpkin bread, starbucks copycat pumpkin bread

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healthy starbucks copycat pumpkin bread recipe
Pumpkin Desserts & Baked Goods

Pumpkin Zucchini Peanut Butter Muffins

Pumpkin zucchini and peanut butter muffins are made delicious, gluten and dairy free and sweetened naturally. Thanks to pumpkin puree and shredded zucchini, the texture of these muffins is amazing and they pack extra nutrition in every bite!

Pumpkin zucchini and peanut butter muffins are a cross between late summer and fall flavors that you will love anytime of year! The taste and texture are great and they’re super easy to make with just a few simple ingredients.

Adding zucchini and pumpkin to baked goods both together and separately is an easy and delicious way to add more nutrition to a baked good. Pumpkin zucchini bread anyone?! They are both packed with vitamin C, and fiber!

If you follow me on Instagram or have taken a look at some of my other recipes, then you know I’m all about fun foods with extra nutrition — these muffins are exactly that. I strive to show how foods can be enjoyable and nutritious at the same time and make you want to get in the kitchen and having a good time making them.

These pumpkin zucchini muffins will remind you of all the things you love about fall. To me, a baked good is not a baked good without pumpkin or pumpkin spice (that should be obvious to you if you’re on this website!) and these are a super fun twist on a classic pumpkin muffin!

gluten free pumpkin zucchini muffins
how to make pumpkin, zucchini and peanut butter muffins

As a registered dietitian and lover of baked goods, I always try to lower the sugar, or add more nutrition to the typical baked good. I want people to enjoy a baked good recipe without thinking “I shouldn’t be eating this”. Swapping out some of the sugar or adding high fiber veggies like pumpkin or zucchini are the way I make that happen!

Back to fiber for a second, this recipe for pumpkin, zucchini & peanut butter muffins uses oat flour, aka flour made from oats. Oats are a good source of fiber and contain a soluble fiber called beta-glucan, known to help reduce cholesterol and help with satiety. Most of enough don’t get enough fiber on a daily basis, so if you can add a good amount to your baked goods, why not?!

If you don’t have oat flour, don’t worry. In the recipe I detail how you can make your own at home from oats using your blender.


Pumpkin, Zucchini and Peanut Butter Muffins

Maggie Michalczyk, RDN
Pumpkin, zucchini and peanut butter muffins are a healthy and delicious treat you’ll find yourself making over and over again! They’re moist, fluffy and super simple to make! 
5 from 1 vote
Prep Time 12 mins
Cook Time 20 mins
Servings 12 muffins


  • 3/4 cup pumpkin puree
  • 1/2 cup shredded zucchini squeeze excess moisture out with a paper towel
  • 1/4 cup creamy unsweetened peanut butter
  • 2 eggs
  • 1/4 cup maple syrup
  • 2 tsp. vanilla extract
  • 1/2 tbsp. almond milk
  • 1 cup oat flour
  • 1 cup blanched almond flour
  • 1 tsp. baking powder
  • 2 tsp. pumpkin pie spice
  • ¼ tsp. salt
  • cup dark or milk chocolate chips optional


  • Preheat oven to 350 degrees F. Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.
  • In a large bowl, mix together pumpkin puree, zucchini, peanut butter, eggs, maple syrup, vanilla extract and almond milk until smooth. 
  • Stir in the oat flour, pumpkin pie spice, baking powder and salt until smooth. Fold in the chocolate chips if adding. Use a cookie scoop to portion out the batter into the muffin tin.
  • Bake for 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to let cool and enjoy. Store muffins in the fridge and reheat in the microwave to enjoy!


* Make oat flour by adding oats to a food processor and pulsing until a flour like texture begins forming! Make sure it’s fine and smooth!
Keyword pumpkin zucchini muffins

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