Description
These healthy gingerbread muffins are soft, warmly spiced, and naturally sweetened with honey and molasses. Made with oat flour and pumpkin puree, they are perfect for a cozy breakfast or snack.
Ingredients
- 3/4 cup pumpkin puree
- 4 tablespoons coconut oil, melted and cooled
- 1/2 cup honey
- 1/4 cup molasses
- 2 medium eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 3/4 cups oat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Melted white chocolate, for drizzling
Instructions
- Preheat the oven to 375°F and line or grease a muffin tin for 10 muffins.
- In a large bowl, combine pumpkin puree, honey, and melted coconut oil using an electric mixer.
- Beat in the eggs one at a time, then add the milk, molasses, and vanilla extract.
- In a separate bowl, whisk together the oat flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool completely before drizzling with melted white chocolate.
Notes
- Do not overmix the batter to keep the muffins soft and tender.
- You can substitute dairy-free milk for a lactose-free version.
- Store muffins in an airtight container for up to 4 days.
- Freeze muffins for up to 2 months and thaw at room temperature before serving.
- Optional chopped nuts can be added for extra texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 38 mg
