Oat Flour Gingerbread Pumpkin Muffins

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.

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!

Oat Flour Gingerbread Pumpkin Muffins

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★★★★★

5 from 2 reviews

• Author: Allison
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x

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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.

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Ingredients

Scale 1x2x3x

• 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

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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.

• Category: Snack, Breakfast

Keywords: oat flour gingerbread pumpkin muffin recipe