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    Home » Recipes » Breakfast/Brunch

    Pumpkin Gingerbread Muffins

    Published: Nov 11, 2013 · Modified: Apr 27, 2022 by Lauren Kelly · This post may contain affiliate links.

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    These Pumpkin Gingerbread Muffins are absolutely delicious!! They are healthy too, you must make them! www.laurenkellynutrition.com

    I make these Pumpkin Gingerbread Muffins every year, it's the perfect blend of sweet and spicy.  Your two favorite holiday flavors, pumpkin and gingerbread make the most amazing muffins, are healthy and are so simple to make!

    Picture of stacked pumpkin gingerbread muffins, some in red striped liners and some in green striped liners on a white plate on a wooden background with pumpkins in the background.

    These are by far my two favorite holiday flavors. And the best part? They go perfectly together, like a match made in heaven.

    I make these for my family all the time and they love them. Sometimes if I am feeling a little lazy, I will make two loaves instead of the muffins. It's less clean up. Any other tired parents out there get it?

    I have heard from some readers that they just used all plain turbinado sugar instead of ½ turbinado sugar and ½ brown sugar and they still came out amazing. I am working on a low carb, sugar free version too, now that I have completely given up sugar.

    If you are looking for some other yummy, healthy muffins, you will also love these Chocolate Peppermint Muffins or Eggnog Muffins too.

    These delicious pumpkin gingerbread muffins go perfectly in the morning with an Apple Chai Latte or Low Carb Bulletproof Hot Chocolate or in the evening with some Spiked Apple Cider!

    Why You Should Make These Pumpkin Gingerbread Muffins

    My kids love when I make homemade breads and muffins for breakfast.  The store bought ones are loaded with extra sugar and unnecessary ingredients. It's actually easier, cheaper and healthier just to make your own.

    I read somewhere that most bakery muffins can have upwards of 40 grams of sugar in one muffin. Part of the problem is that one muffin is likely the equivalent of 2- servings. Everything nowadays is giant sized and loaded with sugar.

    I modified these to be healthier.  Yes they do have some sugar in them, but I use less sugar and all wholesome ingredients.

    The idea is to just enjoy one for breakfast, maybe with a nice cup of tea or coffee and truly savor it. Not mindlessly eating 3 or 4 so you could barely taste what you've inhaled.

    Most of us have been there before, I know I have.

    Recipe Tips

    This recipe makes 2 9x5 loaves, 6-7 mini loaves, 36 mini muffins or 12 regular size muffins.  I love giving these as gifts (and my family loves eating them for breakfast AND dessert).  

    Yes, they are THAT good that they qualify for dessert.

    These are not only healthy but wrap up all of your favorite holidays flavors all in one muffin!  They freeze really well too (if you ever have left overs!) Side note: my youngest son actually eats these half frozen. Weird, but I guess he likes it like that.

    Sometimes I will make two loaves and freeze one. You know, for those crazy busy mornings when you have nothing to eat. Mostly Monday mornings, right?

    Recipe Ingredients

    • Whole wheat pastry flour -  This is a whole grain flour, it adds more fiber and nutrition to your baked goods, as compared with all-purpose flour. It also creates a lighter, similar texture like those that use all purpose flour. I use this one.
    • Cinnamon, ginger, nutmeg, ground cloves - These are all of the spices that are in the pumpkin spice that you can find in the grocery store. For every teaspoon of pumpkin spice that it calls for you can easily use ¾ teaspoon cinnamon and ¼ teaspoon of ginger, allspice, nutmeg and cloves. The truth is you can use however many you have in the house (if any!)
    • Ground flax seed - This contains protein, fiber and has a wonderful texture that is perfect for baked (and non baked) goods. I use this one all the time.
    • Coconut oil - I use refined coconut oil which has very little coconut taste. The only issue is that refined coconut oil has less antioxidants and vitamins than the virgin coconut oil (as well as a higher smoke points which is good to remember for baked goods) so if you like the taste of coconut, then you can easily use virgin coconut oil.
    • Unsweetened applesauce - Definitely read your labels and make sure it says unsweetened. Some of the applesauce varieties you can find in your grocery store can over 10 grams of added sugar!
    • Molasses - Adds moisture and a warm and rich flavor. I use unsulphured molasses because it is the sweetest and least refined molasses.
    • Turbinado sugar - This can be whatever sugar you have in the house. I like to use unrefined sugar because it's minimally processed and contains some nutrients. You can use maple syrup, honey, coconut sugar, or even try a sugar free alternative such as Monk fruit.
    • Pure pumpkin -  It is very important to read the labels on your canned pumpkin. The ingredients should only say pumpkin and nothing else. Pumpkin pie filling contains additional sugars and ingredients that we do not want or need.
    Picture of 5 pumpkin gingerbread muffins some in red and white striped liners and some in green and white stripe liners lined up in a line on a white wooden background.

    Recipe FAQ's and Expert Tips

    Can I freeze half of these muffins to eat later?

    Yes, most definitely. These muffins really freeze well. I freeze them individually, and then take it out and let it sit for about 10-15 minutes and then pop it in the toaster oven. I love to spread some almond butter and a little pink Himalayan salt on top! Trust me, it's delicious.

    My muffins came out somewhat heavy, not light like you described. What did I do?

    Make sure your eggs, butter, and milk are all at room temperature. This helps make your muffins fluffy and light. Many people forget this step and it really is important for the light texture to be achieved.

    Can I use butter in this pumpkin gingerbread muffins instead of coconut oil?

    Definitely. Use the same amount of butter and your muffins will have a wonderful texture and richer taste.

    Related Recipes

    Eggnog Muffins from Lauren Kelly Nutrition

    Healthy Flourless Blender Muffins from Diethood

    Peanut Butter Protein Muffins from Lauren Kelly Nutrition

    Keto Blueberry Yogurt Muffins from All Day I Dream About Food

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    Pumpkin Gingerbread Muffins

    These Pumpkin Gingerbread Muffins are the perfect blend of sweet and spicy.  These are simple to make, healthy and delicious.
    5 from 13 votes
    Print Pin Rate
    Course: Breakfast, brunch, Dessert, Snack, treat, vegetarian
    Cuisine: American
    Diet: Low Fat
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 muffins
    Calories: 257kcal
    Author: Lauren Kelly

    Ingredients

    • 3 cups whole wheat pastry flour
    • ½ teaspoon baking powder
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground ginger
    • 1 teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • ¼ cup ground flax seed
    • 2 large eggs
    • 1 large egg white
    • ½ cup coconut oil melted
    • ½ cup unsweetened applesauce
    • ½ cup molasses
    • ¼ cup brown sugar
    • ¼ cup turbinado sugar
    • 1 15 ounce can pure pumpkin *NOT pumpkin pie filling
    • ⅔ cup water

    Instructions

    • Preheat oven to 325 degrees F.
    • Place muffin wrappers in tins or spray with organic nonstick cooking spray.
    • In a medium size bowl, mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves and flaxseed.
    • In another separate medium size bowl, add eggs, egg whites, oil, applesauce, molasses, sugars, pumpkin and water. Mix very well until completely combined.
    • Pour dry ingredients into wet ingredients and stir until just combined. Pour into muffin tins or loaf pans. Bake 17 minutes for mini muffins, 22 minutes for regular size muffins 1 hour for large loaves. Make sure you insert a toothpick in the middle of muffin to make sure they are completely cooked. Let cool and enjoy 🙂

    Notes

    These muffins freeze really well! I like to wrap them individually in parchment paper and place in plastic bags in the freezer for a quick, convenient breakfast or snack.
    Allow to thaw on the counter for 10-15 minutes.
    This recipe makes 12 regular size muffins, 36 mini muffins, 2 9 x 5 loaves or 6 mini loaves.

    Nutrition

    Calories: 257kcal | Carbohydrates: 29g | Protein: 6g | Fat: 8g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 319mg | Potassium: 452mg | Fiber: 6g | Sugar: 15g | Vitamin A: 5929IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

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    Reader Interactions

    Comments

    1. Natasha

      October 24, 2022 at 10:57 am

      5 stars
      These pumpkin gingerbread muffins were a huge hit at home, my kids absolutely devoured and enjoyed them!

      Reply
      • Lauren Kelly

        October 24, 2022 at 11:02 am

        So happy you liked them! Thank you!

        Reply
    2. Jessica

      October 21, 2022 at 1:22 pm

      5 stars
      Sooooo delicious!! They were so easy to make too, that I plan to make them again this weekend!

      Reply
      • Lauren Kelly

        October 24, 2022 at 11:03 am

        Yay! Thanks Jessica!

        Reply
    3. Natalie

      November 17, 2021 at 11:17 am

      5 stars
      The perfect blend of sweet & a little spice! Love the muffins, over bread! You can take them on the go!

      Reply
      • Lauren Kelly

        November 17, 2021 at 11:28 am

        Yes, so easy to take with you! Thanks Natalie!

        Reply
    4. Audrey

      November 17, 2021 at 10:32 am

      5 stars
      these are like fall/winter all wrapped into one muffin - these are soooo good, thank you!

      Reply
      • Lauren Kelly

        November 17, 2021 at 11:27 am

        So happy you liked them, Audrey!

        Reply
    5. Toni

      November 17, 2021 at 9:56 am

      5 stars
      Such a delicious muffin recipe! Can't wait to give it a try!

      Reply
      • Lauren Kelly

        November 17, 2021 at 11:28 am

        Enjoy!

        Reply
    6. Katie

      August 13, 2021 at 11:11 am

      5 stars
      These have everything I love in a muffin. I'm obsessed with the fall spices/flavors!

      Reply
    7. Beth

      August 13, 2021 at 10:49 am

      5 stars
      These are perfect for the holidays and sounds so delicious! My teens and husband are going to love these especially for the holidays coming up very soon! So excited!

      Reply
    8. jane

      August 13, 2021 at 9:58 am

      5 stars
      The flavors I originally thought would overpower the other, but they ended up working so well with each other! I loved it!

      Reply
      • Lauren Kelly

        August 13, 2021 at 10:31 am

        I love pumpkin and gingerbread together! Thanks for stopping by, Jane. I am glad you liked them!

        Reply
    9. Michelle

      October 22, 2017 at 4:17 pm

      Had this recipe pinned but notice the actual recipe and instructions are missing now.

      Reply
      • lauren.kelly

        October 22, 2017 at 5:21 pm

        I'm so sorry Michelle, I was having problems with my site. It should be back now! Thanks!

        Reply
    10. Erin Marie @ Health Happens At Home

      July 09, 2016 at 1:08 am

      These muffins are amazing! The are currently the only muffins my kids will eat. We make them all year round and freeze them to reheat for a quick breakfast. I provided a link to this awesome recipe in my post today: https://www.healthhappensathome.com/blog/2016/7/8/july-meal-plan

      Reply
    11. Erin Marie @ Health Happens At Home

      April 04, 2016 at 5:59 pm

      These muffins are amazing. I like to make a double batch and freeze extras!

      Reply
      • lauren.kelly

        April 05, 2016 at 12:43 am

        Thank you so much for letting me know that Erin, I love to hear that! I always make a double batch and freeze them too!

        Reply
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    Hi, I'm Lauren! I love creating easy, simple, healthy recipes for you! Many of them are low carb and gluten free, and all of the are delicious!.

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