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4.89 from 9 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


  • 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


  • Preheat your oven to 350F 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.


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