Up Beet Kitchen

  • Recipe Index
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes

    Oat Flour Gingerbread Pumpkin Muffins

    Updated: Dec 21, 2021 · Published: Dec 1, 2021 by Allison · This post may contain affiliate links · 11 Comments

    • Share
    • Tweet
    ↓ Jump to Recipe

    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.

    straight on shot of the pumpkin gingerbread muffins, two stacked on a wooden board with a vase of flowers in behind.

    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!

    overhead shot of several of the muffins on a wire rack with a mug of hot chocolate and a vase of flowers

    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.

    angled shot of the pumpkin gingerbread muffins on a wire rack against a mug of hot cocoa

    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.

    close up overhead shot of all the muffins on an orange towel

    overhead shot of one muffin with a bite taken out of it

    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.

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    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.

    straight on shot of a muffin on a wooden board with a bite taken out of it

    straight on shot of a muffin leaned up against a mug of hot cocoa

    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

    straighten shot of a muffin on a wooden board with a bite taken out of it

    all the muffins on a wooden board, with a vase of flowers and a mug of hot cocoa in the background

    straight on close up of one of the muffins on a wooden board with a mug of hot cocoa in behind

    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!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    straight on shot of the pumpkin gingerbread muffins, two stacked on a wooden board with a vase of flowers in behind.

    Oat Flour Gingerbread Pumpkin Muffins


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 3 reviews

    • Author: Allison
    • Total Time: 35 minutes
    • Yield: 12 muffins 1x
    Print Recipe
    Pin Recipe

    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

    Scale
    • 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

    1. Preheat the oven to 350 F and grease a muffin pan, or line with paper liners.
    2. In a large bowl, beat the eggs. Whisk in the butter, pumpkin, maple syrup, molasses, vanilla, and milk.
    3. In a medium bowl, stir together the oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
    4. Add the dry ingredients to the wet ingredients and whisk to combine.
    5. 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.
    6. Let cool for a few minutes in the muffin tin, then transfer them onto a wire rack.
    7. 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

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Ralf says

      December 02, 2021 at 9:32 am

      These are the best muffins that I have come across. Great start to my day, wholesome and tasty!

      Reply
    2. Anne says

      December 17, 2021 at 5:04 pm

      Superb muffins.

      Reply
      • Allison says

        December 20, 2021 at 5:02 pm

        Thank you very much! I just might have to make these again on Christmas morning! 🙂

        Reply
    3. Shannon says

      December 20, 2021 at 4:57 pm

      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!.

      Reply
      • Allison says

        December 20, 2021 at 5:06 pm

        Oh wow, that is wonderful to hear! It great energizing breakfast muffin, that’s for sure!

        Reply
    4. Kathy says

      January 06, 2024 at 8:37 pm

      These are so good! Followed the recipe exactly and they turned out perfectly. Thank you!

      Reply
      • Allison says

        March 24, 2024 at 1:09 pm

        Hi Kathy! That’s so good to hear! I appreciate you taking the time to leave a comment.

        Reply
    5. Heather says

      December 08, 2024 at 4:19 pm

      Can you freeze these muffins?

      Reply
      • Allison says

        January 02, 2025 at 3:10 pm

        Absolutely!

        Reply
    6. Janina Fanuchi says

      December 22, 2024 at 7:35 pm

      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.:)

      Reply
      • Allison says

        January 02, 2025 at 3:11 pm

        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!

        Reply
    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image for the post, overhead photo of the salad in a large wooden bowl
      Bacon and Green Pea Tortellini Pasta Salad
    • featured image for the post, a row of protein bars on a sheet of parchment
      Brownie Protein Bars
    • featured image for post, a photo of the tofu in a bowl with sweet potato, avocado, and quinoa
      Chili Lime Tofu
    • featured image for the post, an overhead photo of the sauce in a ramekin
      Greek Yogurt Chipotle Sauce

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact