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Home » Recipes » Breakfast » Muffins » Gluten Free Pumpkin Gingerbread Muffins

Gluten Free Pumpkin Gingerbread Muffins

By Taesha Butler December 5, 2017 (Updated November 25, 2022) 21 Comments

Servings9 muffins
Prep Time5 mins
Cook Time20 mins
Jump to Recipe
4.91 from 10 votes

These moist and fluffy Pumpkin Gingerbread Muffins are loaded with seasonal flavors, packed with spices and perfectly sweet.  The ideal treat to enjoy this holiday season. Gluten free, dairy-free.

Jump to Recipe

Originally published December 2017. Updated December 2020.

Gingerbread muffins fresh from the oven, still in their muffin tin.

Paleo Gingerbread Muffins

‘Tis the season for love, gratitude, togetherness and all things warm and cozy….like these Pumpkin Gingerbread Muffins.

All the warm seasonal flavors packed into one perfectly Paleo, naturally sweetened, dairy-free and gluten free muffin. These beauties are the perfect thing to enjoy on a chilly December morning with a cup of coffee or to serve to the family as they open stockings on Christmas morning.

It is no secret that muffins are one of my favorite things to make. In fact, I’m pretty obsessed with anything that I can make in a muffin tin.

And I couldn’t possible let the holiday season pass us by without some sort of festive veggie-loaded muffin recipe.

The ingredients for pumpkin gingerbread muffins in a bowl before mixing.

Why these pumpkin muffins are going to be your new holiday jam…

  • Mixed all in one bowl. Pfffft. There is enough to do around the holidays and dishes shouldn’t be one of them! Get your holiday baking on with these muffins without making a stack of dishes in your skin.
  • Easy! Again, who has extra time this time of the year? These muffins come together quickly, are perfect to make with the kids and will fulfill that holiday baking bug that hits us all at one point or another.
  • Naturally sweetened. Molasses + maple syrup are all you need for these beauties.
  • Naturally gluten free + dairy-free but require no fancy or hard-to-find alternative flours.
  • Family-friendly. Your crew is going to adore these!
  • Great to make as part of meal prep. Bake these the night before (or a day or two ahead!) and relax in the morning while still getting an awesome breakfast on the table.
The batter for gingerbread muffins in the bowl with a wooden spoon.

Where to find pumpkin puree


During this time of the year, I almost always have pumpkin puree on hand. It makes veggie-loading all the foods super easy. I find it quite easily in the fall and winter in my local grocery store. It is usually stored with the other canned vegetables.


FYI: When you grab a can of pumpkin puree, make sure it is JUST pumpkin on the ingredients and not “pumpkin pie filling”. The filling has added spices and sugar. Which are nice, but will throw off this recipe a bit.

If you can’t find canned pumpkin or you are just someone who likes to keep things as homemade as possible, you can absolutely make it yourself. And it is pretty easy! Just follow this simple recipe and store leftover puree in your freezer for when you want to make something else pumpkin-loaded!

Gingerbread muffins fresh from the oven, still in their muffin tin.

What is “natural almond butter?”

“Natural” is a word that is thrown around a lot these days and doesn’t have any real regulation on it. So, pretty much anyone can claim that their product is “natural” without it being anywhere close to it.

So, how do you know how to pick a natural almond butter? It is going to require you turning the jar around and taking a peek at the ingredient list.

Natural almond butter should have one or maybe two ingredients. Peanuts and maybe salt. No artificial sweeteners, colors, preservatives or ingredients that my fourth grader can’t easily read.

Some nut butter companies add cane sugar, coconut sugar, honey or maple syrup to their butters to sweeten them up. And that is not a terrible thing as long as you know that there is sugar hanging out in there so you can adjust this recipe accordingly.

Some of my favorite natural almond butters are the Trader Joe’s and Costco brands. I know there are many others out there, but I love how these two are so affordable and accessible.

Gingerbread muffins on a table with a white napkin. One of the muffins has been broken open to show the fluffy texture of the muffins.

Suggested adaptations for making pumpkin gingerbread muffins

  • Switch out the pumpkin puree with butternut squash puree or sweet potato puree. I find these are pretty interchangeable in most recipes! Plus, sometimes butternut squash or sweet potato puree is easier to find.
  • Make them with natural peanut butter. Just switch the almond butter for PB! Heads up, it will change the flavor of these muffins, but you might enjoy that if you are a peanut lover!
  • Turn them into cupcakes. Top them homemade whipped cream or whipped coconut cream.

Other gluten free muffin recipes you will love

  • Chocolate Zucchini Paleo Muffins
  • Paleo Almond Butter Blueberry Zucchini Muffins
  • One-Bowl Carrot Paleo Muffins
  • Lemon Paleo Muffins
  • Healthy Chocolate Muffins (with butternut squash)
A child's hand holding a gingerbread muffin in front of a blurred out christmas tree
Print Recipe
4.91 from 10 votes

Pumpkin Gingerbread Muffins (gluten free)

These moist and fluffy Pumpkin Gingerbread Muffins are loaded with seasonal flavors, packed with spices and perfectly sweet.  The perfect sweet treat to enjoy this holiday season. Gluten free, dairy-free.
Prep Time5 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: gingerbread muffins, gluten free muffins, healthy muffins for kids, paleo muffins
Servings: 9 muffins
Calories: 229kcal
Author: Taesha Butler

Ingredients 

  • 1/4 cup maple syrup or honey
  • 1 cup natural smooth almond butter
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1/2 tsp baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon sea salt omit if nut butter you are using is salted
  • 2 eggs
  • 2 tablespoons molasses not blackstrap
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions 

  • Preheat your oven to 350°F and line a muffin tin with 9 liners.
  • Combine all ingredients in a large bowl. Stir until throughly combined.
  • Portion the batter out into the prepared muffin tin. Bake for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean and the top of the muffins are completely set.
  • Remove from oven and let cool for 15 minutes before enjoying.
  • Store leftovers in an air-tight container in fridge for up to 5 days.

Nutrition

Serving: 1muffin | Calories: 229kcal | Carbohydrates: 16g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 154mg | Potassium: 357mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2171IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 2mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Desserts, Gluten-Free, Muffins, Snacks Tagged With: squash

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    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

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    Comments

  1. Mindy

    December 17, 2017 at 2:25 pm

    I just came across these gingerbread muffins and they sound perfect for this winter morning. I’m going to try them right now! Thank you.

    Reply
    • Taesha Butler

      December 19, 2017 at 5:17 am

      They are wonderful for a cold morning! I hope you love them!

      Reply
  2. Daryl

    December 21, 2018 at 12:54 am

    I just made 2 batches of this wonderful muffins. Its delicious, easy to make, no fussy ingredients did I say its delicious. I made another recipe yesterday and not nearly as good as this one. I give it 5 stars.

    Reply
  3. Rosie

    December 2, 2020 at 4:17 pm

    5 stars
    So yum! And easy!

    Reply
    • Laura G

      December 11, 2020 at 12:09 pm

      5 stars
      Hi, I’ve made you’re grain free gingerbread muffins several times but now i can’t find it! Can you please please post it again? 🤤🙏🏻😁

      Reply
  4. Mary

    December 5, 2020 at 2:35 am

    4 stars
    So easy to make! Yummy holiday flavors.

    Reply
    • Taesha

      December 6, 2020 at 8:00 pm

      Glad you enjoyed them!

      Reply
  5. Lauren Grogan

    December 7, 2020 at 1:52 am

    Hey Taesha! You have NO idea how much I adore your recipes. THANK YOU for all you do. Regarding this one, why not blackstrap molasses?

    Reply
    • Taesha

      December 7, 2020 at 5:10 pm

      Hi Lauren! I am so glad to hear you enjoy my kitchen creations! It means a lot to hear that! So, let’s talk molasses. Black strap has more of bitter flavor. You can use it, but just be aware that because these don’t have as much sugar as traditional gingerbread cookies…the bitter flavor might come out more.

      Reply
  6. Steph K

    December 11, 2020 at 2:02 am

    5 stars
    I made these for my toddler, but it was my husband who DEVOURED them. He said it was the best muffins I’ve ever made 🙂 Thank you! These are going to be a new staple!

    Reply
    • Taesha

      December 11, 2020 at 3:21 pm

      Yay! I am so glad, Steph!

      Reply
  7. Jill G

    October 6, 2021 at 12:59 am

    5 stars
    Wow!!! These were awesome! I was amazed that they came out so fluffy even though they’re flourless. I’m looking forward to trying more of your recipes.

    Reply
    • Taesha Butler

      October 6, 2021 at 12:09 pm

      I’m so glad, Jill! I love this one too!

      Reply
  8. JoAnn

    December 2, 2021 at 5:27 pm

    Made these yesterday and it was a hit! Very fluffy and flavorful. I made some changes – used just 2 Tbsp of homemade date paste instead of maple syrup, and added in some hemp seeds for extra healthy fat and protein. Hubby asked for this to be on rotation ! Thank you for sharing this recipe 👍🏻

    Reply
    • Taesha Butler

      December 2, 2021 at 5:34 pm

      5 stars
      I love using date paste in baking and bet it was delish in these muffins. So glad the whole family enjoyed them. Thanks for taking the time to leave a review!

      Reply
  9. Rose

    December 6, 2021 at 6:48 pm

    Could I make these egg free by using flax eggs?

    Reply
    • Taesha Butler

      December 6, 2021 at 8:32 pm

      Hi Rose! Unfortunately I have not had luck making nut butter based baked goods egg free with flax or chia eggs

      Reply
  10. Alyssa

    December 21, 2021 at 1:42 am

    Can these be made with natural peanut butter instead of almond butter? I love these muffins!! Thanks!

    Reply
    • Taesha Butler

      December 21, 2021 at 12:20 pm

      Absolutely! I have done it several times. PB has a much stronger flavor (in my opinion) than almond butter, but I love the combo with the pumpkin and gingerbread.

      Reply
  11. Rebecca Wedekemper

    October 18, 2022 at 11:50 am

    Can you substitute mashed sweet potato for pumpkin purée?

    Reply
    • Taesha Butler

      October 18, 2022 at 12:08 pm

      Sure! That should work fine

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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