Its pumpkin season! So of course, I wanted to add a couple more healthy pumpkin recipes to the list. Oh and by the way, I have a list of all my recipes with pumpkin here. I love the flavors of pumpkin and gingerbread, so I figured why not make a combo of both!
These muffins are great if you’re not a big pumpkin fan, as they actually have a bit more of a gingerbread flavor. The pumpkin is a great way to add moisture in these muffins. It makes these low fat muffins taste great, as it prevents them from getting dry.
These healthy pumpkin gingerbread muffins are a great breakfast or snack, and they go great with a cup of coffee or tea (or perhaps a pumpkin spiced latte!). They really are no fuss, and are easy to whip up on a fall day.
If you’re feeling indulgent, adding a cream cheese icing to these would make them extra fancy. I like them on their own, but I would certainly not be opposed to added icing!
- 1 egg
- 2 egg whites
- 3 Tbsp butter, melted (could also use coconut oil)
- 1 cup canned pumpkin
- ¼ cup molasses
- ⅓ cup stevia for baking (I used NuNaturals MoreFiber baking blend)
- 1½ cups oat flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp ground powdered ginger
- ½ tsp cinnamon
- ¼ tsp allspice
- Preheat your oven to 350 degrees F.
- In a large bowl or stand mixer, mix together all the wet ingredients and sugars until smooth (melted butter, eggs, stevia, pumpkin, molasses).
- Then, add in all the dry ingredients (oat flour to allspice) and mix until blended.
- Pour into muffin tins and bake for 15-17 minutes until cooked through. When done they should spring back when touched.
- Store in an airtight container in the fridge. They also freeze well.