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!
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.
Recipe FAQ's and Expert Tips
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.
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.
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
Please feel free to follow me on Pinterest, Facebook and Instagram! Thanks for stopping by!
Pumpkin Gingerbread Muffins
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 🙂
Kristie
I just made these and they were fantastic! Super moist and delicious and not too sweet. I substituted plain yogurt for the applesauce and chia gel for the eggs since that's what I had on hand. Turned out great. A new family fav for sure. Thanks!
lauren.kelly
That's awesome Kristie! Thanks so much for letting me know. I am so glad you liked them!
Beth
Delicious! Mine are so dark they look like chocolate. Hope I don't confuse anyone.
lauren.kelly
I hope you like them! I bet your house smells amazing Beth 🙂
Megan
These look great! However, can I sub the sugars for anything else?
lauren.kelly
You can try omitting them if you don't want them too sweet Megan? Let me know how you like them!
Michele
Do you measure the coconut oil after it's melted? I've never cooked with it. Thanks!
lauren.kelly
Hi Michele! I measure it out first and then melt it. I hope you like them! 🙂
Leslie
I bet these smell amazing too.
Christie+-+Food+Done+Light
These sound divine. I adore gingerbread and this is a great way to enjoy the flavor without all the fat.
Abby @ The Frosted Vegan
I love gingerbread anything in the winter, sign me up!
Amanda Paa
what a great holiday gift for someone! i love that you give the directions for larger and smaller loaf pans. and i can already smell the deliciousness of these baking!
Erin
We have coconut allergies in this house...any other oils that would work? I know it won't be quite as tasty, but I'd rather avoid rashes on the bottoms of my littles!
lauren.kelly
Hello Erin! You can try butter if you'd like or even olive oil? Let m know how they turn out! Thanks for stopping by!
Luv What You Do
These look fantastic!
lauren
Thank you! 🙂
nutrition sportive
Great ! this looks very yummy. I will try for sure
Wendu
On the gluten free recipe Dianne, did you use 2 cups of GF All purpose four and the almond flour? Thank you!
Dianne
Hi Wendu,
I used my own GF blend:
3 cups brown rice flour
3 cups white rice flour
2 cups potato starch (can use cornstarch or arrowroot)
1 cup tapioca flour/starch
But, I'm sure you can use an all purpose blend...if I was out of my own blend, I would have :o) We like including almond flour for the extra protein and fiber and find that subbing it for a third of the flour called for in a baked item usually doesn't change the texture of the finished product. That being said, you should be able to use all GF flour if you don't want or can't use the almond flour.
Hope this helps :o)
lauren
Thanks so much for sharing with us Dianne! 🙂
Helena
Those look delicious and healthy. I just roasted a pumpkin, so I'm gonna make some pumpkin muffins, too! 🙂
lauren.kelly
I LOVE roasted pumpkin Helena!! 🙂
Dianne
Just wanted to thank you for a very delicious recipe. I was able to make this gluten free by subbing 2 cups gf flour mix and 1 cup almond flour for the regular flour and added 2 tsp xanthum gum. Came out perfect...just the right blend of seasonings. Thanks again!!
lauren.kelly
Thank you so much for sharing that Dianne! I just had a reader ask how to transform this to gluten-free 🙂 SO glad you liked them!
Steffan
awesome! especially with a cup of joe!