Description

These Pumpkin Gingerbread Muffins are a delightful gluten-free treat perfect for fall or any time you crave warm spices and comforting flavors. Made with natural almond butter, pumpkin puree, and a blend of ginger, cinnamon, and nutmeg, these muffins are naturally sweetened with maple syrup and molasses, creating a moist and flavorful snack or breakfast option that everyone will love.

Ingredients

Wet Ingredients

¼ cup maple syrup or honey
1 cup natural smooth almond butter
½ cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
2 large eggs
2 Tablespoons molasses (not blackstrap)

Dry Ingredients & Spices

½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon sea salt (omit if nut butter used is salted)
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with 9 muffin liners to prepare for baking.
Mix ingredients: In a large bowl, combine the maple syrup or honey, natural almond butter, pumpkin puree, baking soda, baking powder, vanilla extract, sea salt, eggs, molasses, ground ginger, ground cinnamon, and ground nutmeg. Stir thoroughly until the batter is smooth and all ingredients are well incorporated.
Portion the batter: Evenly distribute the batter into the 9 prepared muffin liners, filling each about 3/4 full to allow room for rising during baking.
Bake muffins: Place the muffin tin in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are set and slightly golden.
Cool and serve: Remove the muffins from the oven and let them cool in the tin for about 15 minutes before transferring to a wire rack or serving. This cooling step helps the muffins set completely.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Notes

Make sure to use pumpkin puree and not pumpkin pie filling to avoid added sugars and spices that could alter the flavor.
If your almond butter is already salted, omit the added sea salt to keep the flavor balanced.
Molasses adds depth of flavor but avoid blackstrap molasses as it can be too bitter.
These muffins freeze well; wrap individually and freeze for up to 2 months.
For a vegan version, substitute eggs with flax eggs and use maple syrup instead of honey.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American