Pumpkin Gingerbread Blender Muffins

By Sarah Cook | Last Updated: November 30, 2015

Pumpkin Gingerbread Muffins

Can you hear that?

The sound of the sleigh bells ringing?

That’s right, it’s officially that time of year and we’re diving in head first with a fresh batch of gingerbread muffins!

Just the smell of these gingerbread muffins baking in the oven will instantly put you in the mood for the holidays. They’re made with real molasses for a rich flavor that’s packed with antioxidants and also pairs wonderfully with spices like cinnamon, ginger, nutmeg and cloves.

They also happen to be the perfect thing to make after Thanksgiving because they’re made with healthy ingredients like pumpkin puree which you just might happen to have on hand after the holiday.

Pumpkin Gingerbread Muffins

This recipe is based off of one of my favorite muffin recipes, Healthy Flourless Pumpkin Muffins which are also naturally gluten-free and dairy-free. They have received several rave reviews because, not only do they have awesome flavor and texture, but they only take a few minutes to prep and clean-up is a total breeze.

All you have to do is throw everything into a blender or a food processor, like you’re making a smoothie!

Pumpkin Gingerbread Muffins

Just don’t drink the batter…because that would be gross.

However, if you pour the batter into a muffin pan and bake it for about 22 minutes then it will be the opposite of gross. It would be more like the most incredibly moist and delicious gingerbread muffins you can imagine. Trust me, no one will ever know these are made with ingredients that are actually good for you.

They’re great to have on hand for healthy breakfasts or to bake for someone you love. Just one bite is sure to put anyone in the holiday spirit! I hope you enjoy them as much as we do!

Go to Pumpkin Gingerbread Blender Muffins recipe

Pumpkin Gingerbread Blender Muffins

Prep Time:

10 minutes

Cook Time:

22 minutes

Total Time:

32 minutes

Yield:

12 muffins

ingredients:

  • 2 and 1/4 cups rolled oats*
  • 1/2 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 cup molasses
  • 4 tablespoons almond butter
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
Print recipe

instructions:

  1. Preheat the oven to 350°F and grease or line a muffin tin for 12 muffins.
  2. Place of all of the ingredients, wet ingredients first, into a blender or a food processor and blend for about 15-20 seconds, or until smooth.
  3. Pour the batter into the muffin tin, filling each about 3/4 of the way full. Bake in the oven for about 22 minutes, or until light golden brown.
  4. Cool for at least 10-15 minutes before serving. Store leftovers in an airtight container for up to 3 days.

notes:

*Be sure to use certified gluten-free oats for allergies

About Sarah Cook

Sarah Cook is a vegetarian food blogger living in Athens, Georgia. Her blog Making Thyme for Health features simple, seasonal, and healthy recipes made from whole food ingredients. Outside of cooking, she enjoys maintaining an active lifestyle, traveling and drinking wine.

Read more from Sarah Cook

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Comments

I had a reader leave a comment on a similar muffin recipe stating that she was able to make it work with flax eggs. But everyone has different expectations of the outcome. I personally think the texture would be too wet inside but if you’re brave enough to try it, please let us know how it turns out!

I tried the recipe using flax eggs and they turned out great. They’re super moist and delicious!

I’m adding this to my regular muffin recipe routine – bake muffins, put them in the freezer when they’re still slightly warm, pull one out in morning and it’s ready to go by the time I get to work!

Great! I was just wondering about this. I’m going to do it right now!!! I made them with eggs the first time and loved them, but was wanting to make them vegan, so I’m glad they turned out!

Hi Thuy! I haven’t tried myself so I can’t say for sure. My guess it that you would need more eggs to make either of those flours work. If you give it a try, please let us know how it turns out!

Hi Lindy! The almond butter is used instead of oil so you can sub oil in it’s place, such as sunflower or canola. Another option is sunflower butter but that might make them turn green after baking. They’re totally safe to eat but the color might not look too appetizing, lol. I hope that helps! 🙂

SO nice to see you here at OMV, Sara! And these muffins? Genius! Honest, I wanted to drink the batter, then remembered, I’m not a fan of drinking raw eggs! Hehe I can’t wait to whip these up.. so quick and easy! Thank you my dear!

I am so excited about these! They are delicious! And come on! All in the blender?! I NEED more recipes like this in my life. 😉

Hi! When I awoke this morning, I had pumpkin & gingerbread on my mind, so did a quick Google search and up popped this recipe. I have sensitivities to gluten and dairy, so this recipe met those needs…bonus! I read the comments and noted that others had inquired about using flax eggs instead of chicken eggs and what to sub for almond butter. I would’ve had those same questions b/c I tend to lean toward vegan ingredients and don’t have almond butter on hand. So…I made/used 2 flax eggs and used 4 tbs melted coconut oil. The results were PERFECTION! Definitely adding this recipe to my go-to collection!! 🙂

Hi! I just made these and they are really tasty. The texture is lovely, like a regular muffin. I did leave out the brown sugar and I skimped a bit on the maple syrup as I don’t like things super sweet. They came out perfect – just sweet enough for me ? I’ll definitely make them again! Thanks for a great recipe!

These muffins are out of this world delicious! Great recipe…thank you! The only addition I made was to add chopped crystallized ginger…heavenly 🙂

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