When it comes to baking and the holidays, there is only one flavor that I want to taste and smell: Gingerbread. There is simply nothing else that gives me that cozy, snuggled-up feeling quite like Gingerbread. So naturally, I wanted to have a muffin that would encompass this.
Now, hear me out – while, I absolutely love these muffins (and so does my 3-year-old), I’m always looking for new ways to revamp favorite recipes from season to season. One of my goals before the end of 2020 is to transform my absolute favorite, Banana Chia Muffin. into a Gingerbread version…but until I do, I hope you enjoy these treats as much as we do!!! (They’re healthy too!!!)
Gingerbread Pumpkin Muffins
These muffins will give you all the holiday feelings; cozy, festive and delicious!
Servings 12 muffins
Ingredients
- 1 1/2 Flax Eggs 1 1/2 Tbsp Flax Seed Meal + 4 Tbsp water
- 3/4 cup Pumpkin Puree
- 1/4-1/2 Mashed Banana
- 2/3 cup Date Sugar (you can use any dark sugar, but Date Sugar is my preferred choice with this one!!)
- 1/4 cup Pure Maple Syrup
- 1/4-1/3 cup Molasses
- 1/4 cup Unflavored Coconut Oil or Olive Oil
- 1 tbsp Vanilla Extract
- 4 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1 1/2 tsp Pumpkin Pie Spice
- 1/2 cup Water
- 1/2 cup Almond Meal/Flour
- 3/4 cup Rolled Oats
- 1 cup Oat Flour
- Powdered Sugar (optional: sprinkle on top when cool!!)
Instructions
- Preheat oven to 350 Degrees Fahrenheit
- Combine Flax meal and water; let sit for 5 minutes
- Add remaining wet ingredients; mix until combined
- Add in dry ingredients; mix together until combined
- Pour/Spoon into greased muffin tin
- Bake for 30 minutes, let cool in pan for an additional 10 before removing from the muffin tin
- Enjoy!!!