Pumpkin Gingerbread Muffins

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!

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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 pumpkin gingerbread muffins 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 Eggnog Latte, Apple Chai Latte or Low Carb Bulletproof Hot Chocolate or in the evening with some Spiked Apple Cider.

Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!

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 pumpkin gingerbread muffin 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 pumpkin gingerbread muffins 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 for Pumpkin Gingerbread Muffins

• 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.

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Recipe FAQ's and Expert Tips

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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 17 votes

Print Pin Rate

Course: Breakfast, brunch, Dessert, Snack, treat, vegetarian

Cuisine: American

Diet: Low Fat

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes 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 unrefined sugar
• ▢ 15 ounces 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

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