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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


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 Recipes

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 Bread

Better Than Starbucks Pumpkin Bread

This healthy Starbucks copycat pumpkin bread is moist and perfectly spiced with a perfect texture! It’s lower in sugar and calories than the Starbucks loaf, but just as delicious and perfect for fall!

Starbucks pumpkin bread was definitely one of the first pumpkin foods I ever remember having. Its super moist texture, and spiced to perfection 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!

Pumpkin bread from Starbucks has almost 40 grams of sugar per slice. Yes, you read that right… slice!

I love a good pumpkin treat, but with 410 calories per slice and sugar as the first ingredient, this is not a snack you want to make a habit of in the fall! And don’t even get me started on a PSL!

My healthy version is made with whole wheat flour, oat flour, pumpkin puree, olive oil and sweetened naturally with maple syrup. The oat flour gives the bread its chewy, hearty consistency that is reminiscent of the Starbucks version and the olive oil gives it that uber moist texture from a good source of fat.

Remember pumpkin puree and pumpkin pie mix are NOT the same! Be sure to check labels to make sure you’re getting 100% pure pumpkin puree!

Fiber is another thing that this healthy pumpkin bread recipe has and the Starbucks version DOES NOT! Fiber keeps us full and supports healthy digestion. Most of us are not getting enough (25-38 g a day is the recommendation) and pumpkin and oats are two good sources that are both found in this recipe!

Did you know that pumpkin is actually a fruit?! Since it grows from the flower of a plant its technically considered a fruit (along with zucchini!). Fruit or vegetable one things for sure, and thats that is a nutrition powerhouse! Pumpkin is a good source of vitamin C, A, potassium, magnesium, iron, folate, and manganese. So no matter what you bake with it this fall, you can feel good knowing it’s adding more nutrition to each bite whether in pumpkin enchilada sauce or pumpkin spice donuts!

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 classic and delicious recipe for a weekend spent apple picking and and enjoying the fall foliage!

pumpkin puppy
This is Pumpkin (my dog) peering up onto the ledge where I was taking pictures of this pumpkin bread..trying to snag a bite!

If you’re like me and always on the hunt for pumpkin flavored goodies in the fall be sure to check out this article I was quoted in for the 26 Best Pumpkin Spice Foods to Satisfy Your PSL Cravings.

better than starbucks pumpkin bread

Healthy Starbucks Copy Cat Pumpkin Bread

Maggie Michalczyk, RDN
Extra moist, fluffy and way lower in sugar than the Starbucks version, this recipe is one you don’t have to feel bad about having all pumpkin season long. I love slathering nut butter on top and enjoying it with a cup of pumpkin coffee! 
Prep Time 10 mins
Cook Time 55 mins
Servings 1 loaf


  • 3/4 cup oat flour **
  • 1 cup whole-wheat pastry flour
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. cloves
  • 1/2 tsp. kosher salt
  • 1 1/2 cups pumpkin puree
  • 1/2 cup olive oil* one with a neutral flavor is best
  • 2 eggs
  • 3/4 cup maple syrup you can bring this down to 1/4 cup for an even lower sugar version
  • Non-stick cooking spray or coconut oil
  • green pumpkin seeds aka pepitas
  • Optional mix-ins: chocolate chips dark chocolate chips, white chocolate chips, cocoa nibs, cranberries, unsweetened coconut flakes, hemp seeds, flax seeds, chia seeds, pecans, walnuts


  • Preheat oven to 350 degrees F and coat a 9×5-inch loaf pan with non-stick spray or coconut oil.
  • In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, nutmeg, cloves, and salt.
  • In a separate large bowl, with a wooden spoon, mix together the pumpkin puree, olive oil, eggs, and maple syrup. Stir in the flour mixture and mix just until combined. Some lumps are okay. Add in any mix-ins now, or leave it plain. 
  • Pour the batter into the greased pan and if desired, sprinkle the top with pumpkin seeds.
  • Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool for about 10 minutes in the pan and then transfer onto a cooling rack to cool completely before slicing.
  • Enjoy for a week stored in an airtight container in the fridge (if it lasts that long!) or freeze!


* you can substitute coconut oil or sub half of the olive oil (1/4 cup) for unsweetened applesauce. Both work really well! 
**Make oat flour by pulsing old-fashioned oats in your food processor on high for 30 seconds. Once the texture resembles flour, you have oat flour! 

Love all things pumpkin in the fall? ME TOO which is why I know you will also love this recipe for pumpkin chickpea blondies, and pumpkin zucchini bread!

Not sure what to do with your leftover pumpkin this fall!? Check out this article I contributed to on 9 Ways to Use Leftover Pumpkin Puree

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healthy starbucks copycat pumpkin bread recipe
Pumpkin Recipes

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! 
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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