Delicious healthy gingerbread muffins that bring holiday cheer to breakfast. These pumpkin gingerbread muffins are moist from pumpkin and kefir and are lovely drizzled with a tangy cream cheese glaze, though they’re delicious without it.
The Perfect Gluten Free Muffins for the Holiday Season
If you’re caught between pumpkin season and the holidays, these muffins bridge the gap perfectly. Pumpkin adds nutrient density and moisture, while kefir contributes creaminess and a subtle tang.
Combined with warming spices—cinnamon and ginger—and rich blackstrap molasses, you get a flavorful, satisfying muffin that works for holiday breakfasts, snacks, or even a lighter dessert.
Why you’ll love these Gluten Free Gingerbread Muffins:
- Kefir and almond flour boost protein content.
- Lightly sweetened with coconut sugar and blackstrap molasses for a deeper, less processed sweetness.
- Oat and almond flours provide fiber, which helps moderate blood sugar response.
- Optional tangy cream cheese glaze elevates presentation and flavor.
This recipe was made using a grass-fed kefir that contains no artificial thickeners or flavors. Kefir is a fermented dairy product that’s often lower in lactose and can support gut health when enjoyed as part of a balanced diet.
How to Make Pumpkin Gingerbread Muffins
Step 1: In a large bowl, whisk together the wet ingredients: pumpkin puree, kefir, egg, blackstrap molasses, coconut sugar, and vanilla.
Step 2: In a separate bowl, mix the dry ingredients: almond flour, oat flour, baking powder, baking soda, sea salt, cinnamon, and ginger.
Step 3: Fold the dry ingredients into the wet until just combined—avoid overmixing to keep the muffins tender.
Step 4: Divide the thick batter among 6 parchment-lined muffin cups. The batter is generous and will mound for a bakery-style top.
Step 5: Bake at 350°F (175°C) for about 22–26 minutes, or until centers are set.
Step 6: For the glaze, beat cream cheese with maple syrup and coconut butter until smooth, then pipe or drizzle over cooled muffins. The glaze is optional but adds a bright, creamy contrast to the spiced muffins.
Almond Flour Gingerbread Muffins
These muffins are now a holiday staple for quick breakfasts, hostess gifts, or a freezer-ready treat for guests. Warm briefly and serve with eggs and fruit for a balanced breakfast.
Ways to customize:
- Add chopped walnuts or pecans for crunch.
- Make them grain-free by using all almond flour and omitting oat flour.
- Make them nut-free by using all oat flour and omitting almond flour.
- Stir in dried cranberries or cherries for chewy bursts of sweetness.
Other Healthy Gluten-Free Muffin Recipes
- Healthy Pumpkin Chocolate Chip Muffins
- Blueberry Buckwheat Muffins
- Buckwheat Muffins with a Nut Butter and Jam Filling
- Healthy Banana Nut Muffins
Pumpkin Gingerbread Muffins
Ingredients
- 1/2 cup pumpkin
- 1/2 cup kefir
- 1/4 cup coconut sugar
- 3 tablespoons blackstrap molasses
- 1 pastured egg
- 1 cup oat flour (gluten free if needed)
- 3/4 cup almond flour
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Glaze
- 4 ounces cream cheese
- 2 tablespoons coconut butter (not oil)
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 350ºF. Line a muffin tin with 6 parchment liners.
- Whisk together pumpkin, kefir, coconut sugar, molasses, egg, and vanilla in a large bowl.
- Combine the dry ingredients in a separate bowl.
- Fold the dry ingredients into the wet until just combined.
- Divide the batter among 6 muffin papers; the batter will mound for a bakery-style top.
- Bake 22–26 minutes, until centers are set.
- While baking, beat glaze ingredients until smooth and transfer to a piping bag or sealable bag with a corner cut off.
- Once muffins are fully cooled, drizzle with glaze.
- Store leftovers in an airtight container in the refrigerator up to a week or freeze up to 3 months.
Notes
- Add nuts — chopped walnuts or pecans work well.
- Grain free option: use all almond flour and omit oat flour.
- Nut free option: use all oat flour and omit almond flour.
- Add dried cranberries or cherries for extra sweetness and texture.
Nutrition
Carbohydrates: 38 g |
Protein: 9 g |
Fat: 19 g
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