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
Pumpkin Recipes

Whole Wheat Pumpkin Muffins with a White Chocolate Drizzle

Whole wheat pumpkin muffins with a white chocolate drizzle are perfect for fall! Made with whole wheat flour, fall spices, and pumpkin puree. Topped with a drizzle of melted white chocolate or pumpkin seeds for a crunch.

whole wheat pumpkin muffins with white chocolate drizzle

Nothing screams fall quite like a batch of fluffy pumpkin muffins! Filled with fall spices and that quintessential fall taste of pumpkin puree that we all know and love, I know this pumpkin muffin recipe will be one you make again and again for the season and beyond!

I love having a batch of pumpkin muffins on hand to enjoy with coffee or tea in the fall and this recipe is one I’ve already made multiple times and it’s only the beginning of October! Simply made with whole wheat pastry flour, Libby’s 100% PURE PUMPKIN and fall spices like cinnamon, and pumpkin spice

Top these muffins with a white chocolate drizzle (white chocolate complements pumpkin SO well) or top with pumpkin seeds before baking for a crunch on top. You really can’t go wrong! 🙂

healthy whole wheat pumpkin muffins

PUMPKIN PUREE – ABOUT LIBBY’S 100% PURE PUMPKIN

This pumpkin muffin recipes uses  Libby’s 100% Pure Pumpkin. It’s what I use in all of my pumpkin recipes! I trust Libby’s when it comes to pumpkin puree because they’ve been the leading producer of canned pumpkin for generations.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible. Pumpkin puree is incredibly versatile and I’m happy to see that the whole process is one that aims to be sustainable.

fluffy-and-moist-whole-wheat-pumpkin-muffins-topped-with-pumpkin-seeds

Ingredients for Whole Wheat Pumpkin Muffins

  • whole-wheat pastry flourwhole wheat pastry flour is lighter than whole wheat flour giving these muffins more of a soft fluffiness that makes them absolutely delicious!
  • pumpkin pie spice
  • cinnamon 
  • baking soda
  • baking powder
  • non-dairy milk I like using oat or almond milk because that’s what I have on hand most of the time.
  • LIBBY’S 100% PURE PUMPKIN
  • butter or coconut oil 
  • light brown sugarfeel free to use coconut sugar instead if you prefer.
  • egg
  • vanilla extract 
  • pumpkin seeds (optional) green pumpkin seeds are called pepitas and they’re a great source of plant-based protein, fiber and magnesium.
  • white chocolate chips (optional)

equipment / utensils:

  • one medium mixing bowl
  • one small mixing bowl
  • muffin liners
  • muffin tin
easy whole wheat fluffy pumpkin muffins

Making Pumpkin Muffins Lighter and Fluffy

Pumpkin puree itself helps to make these muffins super light and fluffy! It adds a lot of moisture which ends up giving these muffins that bounciness in the texture.

Another tip for lighter and fluffier muffins? Don’t over mix the batter. That causes muffins to be more dense and chewy vs. light and fluffy! Mix the batter until just combined. If there’s a few streaks of flour that you can still see that’s totally ok.

Ways to Use Leftover Pumpkin Puree

For this pumpkin recipe you will use almost a cup of pumpkin, but that will leave you with a good amount leftover. This is a good thing because there are so many delicious ways you can use it! Here are a few of my favorites:

Storing Leftover Pumpkin Puree

Any time you have a little pumpkin puree leftover and want to save it, transfer the rest out of the can (don’t store in the can in the fridge!) into a container with a lid and store in the fridge for up to a week. This will ensure maximum freshness and usability.

If you’re simply not going to get to the rest of the pumpkin leftover in a can, you can definitely save it for later. I recommend freezing it in an ice cube tray for up to 3 months. You can use the frozen cubes in future soups, smoothies and more.

whole wheat pumpkin muffins with white chocolate drizzle

Whole Wheat Pumpkin Muffins with a White Chocolate Drizzle

Maggie Michalczyk, RDN
Moist, fluffy and spiced to perfect with pumpkin puree and fall spices, these whole wheat pumpkin muffins make for an amazing treat for fall! Sip on pumpkin coffee while you enjoy each bite!
Prep Time 10 mins
Cook Time 8 hrs 11 mins
Servings 12 muffins

Ingredients
  

  • 1 cup whole-wheat pastry flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • ¾ tsp. baking powder
  • ½ cup non-dairy milk
  • ¾ cup LIBBY’S 100% PURE PUMPKIN
  • 3 tbsp. melted butter or coconut oil
  • ½ cup light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/4 cup white chocolate chips
  • ¼ cup pumpkin seeds for sprinkling on top

Instructions
 

  • Preheat the oven to 350 degrees F and line a muffin tin with liners. Spray the inside with cooking spray to prevent muffins from sticking. 
  • In a medium bowl whisk together the whole-wheat pastry flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  • In a separate larger bowl, whisk together pumpkin puree, melted butter or coconut oil, non-dairy milk, light brown sugar, egg and vanilla extract until smooth.
  • Pour the dry ingredients into the wet and use a wooden spoon to gently mix together until just combined. Don’t over mix!  Muffin batter should be slightly clumpy not totally smooth. 
  • Portion the batter into each muffin well. Sprinkle with pumpkin seeds or leave plain to drizzle with melted white chocolate when baked.* 
  • Bake for approximately 22-25 minutes, let cool and enjoy!

Notes

* if drizzling with melted white chocolate chips, melt white chocolate chips in the microwave in increments of 10 seconds, stirring with a spoon in between each time. Use a fork to drizzle over each muffin once cooled.
Keyword pumpkin muffins; whole wheat pumpkin muffins

This recipe was proudly created in partnership with Libby’s. I hope you love it!

more pumpkin muffin recipes you’re sure to love

pin this recipe for later!

best whole wheat pumpkin muffins
Pumpkin Recipes

Pumpkin French Toast Muffin Cups

Pumpkin french toast muffin cups made with brioche bread are perfectly portioned french toast cups made in a muffin tin. Fluffy and full of pumpkin and pumpkin spice, they make for the perfect fall brunch!

pumpkin french toast muffins

Breakfast on a fall weekend just hits different. There’s something about that golden light on a Saturday morning, that makes you want to savor the moments of the morning just a little longer. When I’m not whipping up a batch of pumpkin pancakes, I’m making a batch of these fluffy pumpkin french toast muffin cups to savor the season.

Made with cinnamon brioche bread, eggs, maple syrup, pumpkin puree and lots of pumpkin spice, they’re bursting with that flavor we all know and love!

What I love most about these pumpkin french toast cups is that when you make them in a muffin tin they end up being the perfect portion size! Inspired by this recipe for pumpkin brioche french toast that can be made the night before, these french toast cups are a quicker yet just as delicious version you’re sure to love just as much.

pumpkin french toast cups

Pumpkin French Toast Muffin Cups Ingredients

  • cinnamon brioche bread or brioche style bread — The one I use is from the bakery section at Whole Foods. I really like using the cinnamon flavor for this recipe, but regular brioche bread would also work perfectly.
  • pumpkin puree
  • unsweetened non-dairy milk like almond or oat
  • eggs
  • maple syrup
  • pumpkin spice
  • cinnamon
  • vanilla extract
  • salt
  • light brown sugar
  • flour
  • butter

equipment / utensils

  • mixing bowls
  • muffin tins
  • cooking spray

How To Make Pumpkin French Toast Cups

  1. Dry out your bread. Use day old brioche bread or preheat the oven to 250 degrees and place your bread in the oven for 5-10 minutes until crusty.
  2. Whisk eggs, pumpkin puree, almond or oat milk, vanilla extract, pumpkin spice and salt together in a large bowl.
  3. Add the cubed bread into the mixture making sure to cover every piece in the egg pumpkin mixture.
  4. Preheat the oven to 350 degrees and grease a muffin tin with cooking spray. Make the cinnamon streusel topping by combining all of the ingredients and mixing until crumbly.
  5. Use a spoon to portion out the bread mixture into each of the muffin tin wells. Use your fingers to sprinkle a little bit of the topping on each one.
  6. Bake for approximately 25-27 minutes until muffins are set. Let cool and enjoy!
pumpkin french toast muffins

Pumpkin Brioche French Toast Muffin Cups

Maggie Michalczyk, RDN
Pumpkin french toast muffin cups made with brioche bread are perfectly portioned french toast cups made in a muffin tin. Fluffy and full of pumpkin and pumpkin spice, they make for the perfect fall brunch!
Prep Time 10 mins
Cook Time 8 hrs 10 mins
Servings 12 muffins

Ingredients
  

  • 1 loaf brioche bread cubed
  • 1 cup unsweetened non-dairy milk like oat or almond
  • 1/2 cup pumpkin purée
  • 5 large eggs
  • 2 tbsp. maple syrup
  • 2 tsp. pumpkin pie spice
  • 2 tsp. vanilla extract
  • pinch of salt
  • Cinnamon streusel topping
  • 2 tbsp. light brown sugar
  • 2 tbsp. flour
  • 2 tbsp. butter melted
  • 1 tbsp. cinnamon

Instructions
 

  • Preheat the oven to 350 degrees F. and grease a muffin tin with cooking spray.
  • Whisk together the eggs, pumpkin purée, maple syrup, vanilla extract, pumpkin pie spice and salt.
  • Add the cubed brioche bread and gently mix together so that all the pieces get covered by the mixture.
  • Make the cinnamon streusel topping by combining all of the ingredients in a small bowl. Mix together with a folk until a crumbly texture forms.
  • Use a spoon to portion out the mixture into 12 muffin wells and sprinkle streusel topping on top of each one. Bake for 25-27 minutes until they are set. Store covered in the fridge for up to 3 days for maximum freshness.
Keyword pumpkin french toast cups; pumpkin french toast; pumpkin french toast muffin cups

More pumpkin recipes you’re sure to fall in love with

pin this recipe for later

fluffy pumpkin spice french toast cups
Nutritious Treats

Healthy Whole-Grain Pumpkin Blueberry Muffins

Whole-grain blueberry pumpkin muffins are spiced just right, with blueberries in every bite! Made with simple ingredients, including canned pumpkin and fresh blueberries, they make for a nutritious breakfast or snack any time of year.

July is National Blueberry Month, but let’s be honest, the celebration should be all year-long because there are endless ways to incorporate blueberries for a delicious pop of flavor, nutrition, and boost of blue! If you’re following along on Instagram, then you know this week is #BLUEBERRYWEEK where I’m sharing different ways to incorporate blueberries in meals and snacks. 

A classic way to enjoy blueberries are in blueberry muffins. For this blueberry muffin recipe, I’m putting a pumpkin spin on it perfect for summer or fall!

Topped with a cinnamon crumb topping and packed with blueberries in every bite with hints of pumpkin and pumpkin spice, they’ll be your new favorite way to use blueberries.

I’m excited to partner with the U.S. Highbush Blueberry Council on this recipe that combines my love for all things pumpkin and blueberries! I always have a carton of blueberries in my fridge and a can of pumpkin in my pantry, so these muffins are truly the best of both worlds! 

whole wheat pumpkin blueberry muffins

Blueberry Nutrition 

one-cup serving of blueberries delivers crave-worthy flavor and beneficial vitamins and minerals, including four essential nutrients –  vitamin C, vitamin K, manganese, and fiber – and phytonutrients.  

Just one serving provides 16 percent of the daily recommended amount of vitamin C. As you may know, vitamin C is an antioxidant that supports a healthy immune system, helps protect cells from damage caused by free radicals and helps the body to absorb iron from plant-based foods. The body also needs vitamin C to make collagen. 

A growing body of scientific evidence demonstrates that blueberries can be part of eating patterns to improve cardiovascular health and support brain health, especially as part of an overall healthy lifestyle. This is super exciting because blueberries are so easy to incorporate into the diet. 

Besides washing, they require zero preparation, which makes them an ideal snack, especially when you’re pressed for time. Simply rinse and go! Here are a few ways I like incorporating a boost of blue into my diet daily: 

  • Sprinkling on top of oatmeal & yogurt
  • Simply grabbing a handful right out of the fridge!
  • Making a homemade trail mix with dried blueberries, chocolate chips and walnuts
  • Adding frozen blueberries to a smoothie to make it extra thick and creamy
  • Adding a handful to a grain bowl with quinoa and greens

Check out this post to learn more about the nutrition benefits of blueberries and get inspired so you can incorporate them into snacks and meals! 

best pumpkin blueberry muffins

Frozen Blueberries 

Are frozen blueberries just as nutritious? Yes! Frozen blueberries are a convenient and cost-effective way to help you eat nutritiously. They’re frozen at the peak of freshness, locking in their healthy goodness. And just like fresh blueberries, frozen blueberries are a good source of fiber. Having frozen blueberries on hand is a huge time-saver since you can buy them well in advance of using them. 

Ingredients for whole-grain pumpkin blueberry muffins 

  • Blueberries – You might be wondering; can you use frozen blueberries in baking? The answer is yes. You can use fresh or frozen in this recipe!
  • Pumpkin puree Pumpkin adds a beautiful texture and flavor to these muffins. Pumpkin puree can also act as a replacement for eggs in baked goods. 
  • Whole-wheat pastry flour
  • Eggs
  • Coconut oil
  • Light brown sugar or coconut sugar
  • Non-dairy milk
  • Vanilla extract
  • Pumpkin pie spice
  • Nutmeg
  • Baking powder 
  • Salt

How to Make Pumpkin Blueberry Bread with this Muffin Batter

You can easily turn these muffins into a pumpkin blueberry loaf simply by lowering the oven temperature to 350 degrees Fahrenheit and increasing the cook time to 50-55 minutes. I recommend using an 8X5 loaf pan. 

whole wheat pumpkin blueberry muffins

Healthy Whole-Grain Pumpkin Blueberry Muffins

Maggie Michalczyk, RDN
Pumpkin blueberry muffins will be your new favorite spin on a pumpkin muffin! Pumpkin spiced just right with blueberries in every bite, they're fluffy and fun for fall or summer!
Prep Time 10 mins
Cook Time 25 mins
Servings 12 muffins

Ingredients
  

  • for the muffin batter:
  • 2 cups + 1 tbsp. whole-wheat pastry flour
  • 2 tsp. pumpkin pie spice
  • ¼ tsp. nutmeg
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 2 eggs
  • 3/4 cup light brown sugar
  • ½ cup coconut oil melted
  • ¼ cup non-dairy milk
  • 1 tsp. vanilla extract
  • 1 cup pumpkin puree
  • 1 ¼ cup blueberries

For the crumb topping:

  • 1/4 cup whole-wheat pastry flour
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of nutmeg
  • 1/4 cup packed brown sugar
  • 2 tbsp. butter melted

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with muffin liners. Spray the liners with cooking spray to prevent muffins from sticking.
  • In a medium bowl, whisk the eggs, brown sugar, coconut oil, milk, vanilla extract, and pumpkin puree.
  • In a separate bowl whisk the whole-wheat pastry flour, pumpkin pie spice, baking powder and salt.
  • Add the dry ingredients to the wet ingredients, and stir together with a wooden spoon, being careful not to over mix.
  • Coat blueberries with 1 tbsp. of flour to prevent them from sinking to the bottom of the batter and fold into mixture.
  • Make the crumb topping by combining the flour, pumpkin pie spice, nutmeg, and melted butter. Use your hands or a fork to mix until crumb pieces begin to form.
  • Use an ice cream scoop to divide the batter among the muffin tins and sprinkle crumb topping over each one.
  • Bake for approximately 25 minutes. A toothpick should come out clean with just a few crumbs attached to indicate doneness.
  • Enjoy once cooled and store covered in the fridge for maximum freshness!
Keyword pumpkin blueberry muffins; pumpkin muffins

More blueberry recipes you’re sure to love:

more pumpkin muffins recipes you’re sure to love:

pin this recipe for later!

how to make pumpkin blueberry muffins
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 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.

gluten-free-pumpkin-zucchini-muffins

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

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

* 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

more pumpkin recipes like this one that you’ll love:

pin this recipe for later!

Pumpkin Muffins

Pumpkin Morning Glory Muffins

Pumpkin morning glory muffins are bursting with nutrition, texture and flavor and are made with pumpkin, apple, and zucchini!

They are the muffins you never knew you needed, with pumpkin, zucchini and apple all rolled into one delicious baked good! They’re perfect with a cup of coffee in the morning or slathered with almond butter as a snack!

These muffins are grain free and made with almond flour, eggs, pumpkin, zucchini, apple and sweetened with maple syrup. I often crave a baked good in the morning but don’t want something that is overly sugary or sweet. Luckily, these muffins are lightly sweetened and help me get more fruits in at breakfast!

pumpkin muffins with zucchini and apple

There are many renditions of morning glory muffins. Some with carrots, and raisins and some with walnuts and coconut. Those things can totally be added into this batter! I choose to keep this batch simple, but that didn’t stop me from drizzling almond butter all over them when they were still warm out of the oven!

The pumpkin seeds on top give these muffins a nice crunch. It may not be fall yet, but one bite of these muffins and you’ll be excited for more pumpkin goodies to come!

grain free pumpkin morning glory muffins

Pumpkin, zucchini and apples all contain vitamins, minerals and fiber that we need in our diet daily. All three fruits (yes, pumpkin and zucchini are technically fruits!) contain vitamin C, A and potassium. They are also all a good source of fiber, nutrient that most of us don’t get enough of on a daily basis!

delicious pumpkin morning glory muffins

If you love a good baked good with pumpkin, be sure to check out this recipe for gluten free pumpkin chickpea blondies and theses paleo pumpkin zucchini banana muffins!

Grab what you need for this recipe here:

Best Pumpkin Morning Glory Muffins

Grain Free Pumpkin Morning Glory Muffins

Maggie Michalczyk, RDN
Made with delicious and nutritious ingredients you'll want to start every week with a warm batch of these pumpkin morning glory muffins! 
Prep Time 10 mins
Cook Time 30 mins
Servings 11 muffins

Ingredients
  

  • 2 cups almond flour
  • 2 eggs
  • 1/4 cup maple syrup*
  • 2/3 cup pumpkin puree
  • 1 cup shredded zucchini squeezed of excess moisture with a paper towel (really squeeze!)
  • 1 large apple I originally used a honey crisp washed and cut into thin strips, and then diced (to still get little apple pieces)
  • 2 tsp. pumpkin pie spice
  • 2 tsp. fresh ginger pealed and grated
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • pinch of nutmeg
  • 2 tbsp. pumpkin seeds pepitas for sprinkling on top
  • optional mix-ins: walnuts pecans, chocolate chips, dried cranberries, unsweetened coconut flakes

Instructions
 

  • 1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
  • 2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  • 3. In a separate bowl, combine the eggs, pumpkin puree, maple syrup, zucchini, apples, ginger, and vanilla until combined.
  • 4. Add the dry ingredients to the wet ingredients and mix until just combined -- don't over mix!
  • 5. Use an ice cream scoop or a small measuring cup to scoop batter into muffin tins. Sprinkle pumpkin seeds on top. 
  • 6. Bake for 28-30 minutes. Remove from oven, use a knife to loosen them from the muffin pan if needed. Let cool and enjoy! 
  • 7. Store in the fridge for up to 1 week in an airtight container. 
  •  

Notes

* Can substitute coconut sugar or brown sugar if needed. 

XOXO

Maggie

Pin these Pumpkin Morning Glory Muffins for later!