These oat flour gingerbread pumpkin muffins are the perfect muffins to usher in the month of December. Molasses, gingerbread spices, pumpkin, oat flour, maple syrup, butter, and eggs make up these wholesome muffins that can be enjoyed for breakfast and snacks.
Happy December, everyone!
I have more muffins for you today! This could be my very favourite muffin recipe that I have ever developed. I am a real sucker for gingerbread, and these muffins encapsulate everything that I love about it. The warm spices with the dark molasses colour and rich sweetness, coupled with the moisture of pumpkin, make these healthy muffins totally tantalizing!
They’re very wholesome and healthy, so you can enjoy them for breakfast. They also make a great afternoon snack for children and adults alike.
Oh, and they are also incredibly easy to make!
Why You’ll Love These Muffins
- Easy to make: Why buy store-bought muffins that are laden with sugar and processed ingredients when it takes just minutes to make your own?
- Naturally gluten-free: Oat flour is used in place of wheat flour in these muffins, so they are naturally gluten-free. If gluten is an issue for you, be sure to use certified gluten-free oat flour.
- Cozy: You can’t beat gingerbread spices and molasses when you want to feel cozy.
ingredients you’ll need
To make these oat flour gingerbread pumpkin muffins, you’ll need butter, eggs, pumpkin puree, maple syrup, molasses, vanilla, milk, oat flour, baking soda, baking powder, sea salt, cinnamon, ginger, nutmeg, and cloves.
the method
Preheat the oven to 350 F and grease a muffin pan, or line with paper liners.
In a large bowl, beat the eggs. Whisk in the butter, pumpkin, maple syrup, molasses, vanilla, and milk.
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In a medium bowl, stir together the oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Add the dry ingredients to the wet ingredients and whisk to combine.
Spoon the batter evenly among the prepared muffin cups and bake for 22-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Let cool for a few minutes in the muffin tin, then transfer them onto a wire rack.
Once cool, store the muffins in an airtight container at room temperature for four days, or in the fridge for one week.
more healthy muffin recipes to try
- Brown Butter Apple Oat Flour Muffins
- Sweet Potato Oat Flour Muffins with Vanilla, Chai, and Chocolate
- Vegan Pumpkin Banana Spelt Muffins
Well, that’s all from me today! I will be back on Friday with a recipe for festive salsa verde chicken, Brussels sprout, and squash enchiladas.
I hope that you love these oat flour gingerbread pumpkin muffins! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
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Oat Flour Gingerbread Pumpkin Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These oat flour gingerbread pumpkin muffins are the perfect muffins to usher in the month of December. Molasses, gingerbread spices, pumpkin, oat flour, maple syrup, butter, and eggs make up these wholesome muffins that can be enjoyed for breakfast and snacks.
Ingredients
- 2 large eggs, at room temperature
- ⅓ cup salted butter, melted
- 1 cup pumpkin puree
- ⅓ cup maple syrup
- ⅓ cup blackstrap molasses
- 1 teaspoon vanilla extract
- ⅓ cup milk, at room temperature
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
Instructions
- Preheat the oven to 350 F and grease a muffin pan, or line with paper liners.
- In a large bowl, beat the eggs. Whisk in the butter, pumpkin, maple syrup, molasses, vanilla, and milk.
- In a medium bowl, stir together the oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Add the dry ingredients to the wet ingredients and whisk to combine.
- Spoon the batter evenly among the prepared muffin cups and bake for 22-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Let cool for a few minutes in the muffin tin, then transfer them onto a wire rack.
- Once cool, store the muffins in an airtight container at room temperature for four days, or in the fridge for one week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack, Breakfast
Ralf says
These are the best muffins that I have come across. Great start to my day, wholesome and tasty!
Anne says
Superb muffins.
Allison says
Thank you very much! I just might have to make these again on Christmas morning! 🙂
Shannon says
The best muffin recipe I have found. I now make this on the weekends for weekday breakfast and snacks for my family. You have so many great recipes on your blog!.
Allison says
Oh wow, that is wonderful to hear! It great energizing breakfast muffin, that’s for sure!
Kathy says
These are so good! Followed the recipe exactly and they turned out perfectly. Thank you!
Allison says
Hi Kathy! That’s so good to hear! I appreciate you taking the time to leave a comment.
Heather says
Can you freeze these muffins?
Allison says
Absolutely!
Janina Fanuchi says
My husband was instantly addicted to these. Now I am having to make them every week. Thanks a lot. 😉 A few tweaks I made; instead of the melted butter, I use a 1/3 cup measure and fill it half with avocado oil and half with unsweetened applesauce. I use coconut milk instead of dairy. And I go a little heavy-handed on the spice measurements.:)
Allison says
I’m so glad that you and your husband enjoy these muffins, Janina! Thanks for taking the time to share your feedback and tweaks. Happy New Year!