
I love to transform my favourite recipes into something new. Often, it’s not too far of a stretch to take a solid recipe base and create something different and fresh. Maybe I’m a baking nerd, but I just love the process of calculating measurements, swapping new ingredients for others, figuring out new baking times, and streamlining the method. My goal with recipe writing is to provide as many pertinent details as I can so you feel like I’m in the kitchen with you, but I also try to simplify and condense, too. It gives me great joy to refine and improve a dish and the written recipe itself over multiple trials.
Yup, I’m definitely a baking nerd. There’s no denying it.
My Pumpkin Gingerbread Loaf with Spiced Buttercream is a bit of a legend on this blog. I created the recipe for a blogging competition, Project Food Blog, five years ago (side note: my recipe writing style has clearly changed since then!). Despite being buried in the archives, this loaf has stood the test of time and remains popular during the fall and winter seasons. I’ve had requests for a muffin version – something a bit lighter and more wholesome that could pair with breakfast or an afternoon snack. (Wait a second. The original loaf with frosting doesn’t count as breakfast? I’ve been doing it all wrong.)
Joking aside, it’s a great idea. So maybe it’s a few years late, but I’m not a miracle worker! Ok, maybe I am. I made the original loaf more wholesome by using whole-grain spelt flour rather than all-purpose white flour. Despite using this heavier flour, I was astonished by how light and fluffy the muffins turned out! Spelt flour is incredibly tasty with a lightly sweet and nutty flavour that works so well in a muffin. Actually, I kept saying to Eric that these muffins taste a bit like a spiced bran muffin (in a very good way!). In just 1/4 cup of whole-grain spelt flour you’ll find 4 grams of protein and 4 grams of fibre, too. Look for whole-grain spelt flour in the natural foods or specialty section of grocery stores or you can find it online. Keep in mind that it’s not gluten-free so it won’t work for those with gluten allergies. You’ll also find pumpkin, blackstrap molasses (a great source of iron), pumpkin pie spice, maple syrup, and more. It’s like a big fall hug. Get ready, because your place is going to smell like a gingerbread house. No joke.


Pumpkin Gingerbread Muffins

Yield
12 large muffins
Prep time
Cook time
Total time
Despite using whole-grain spelt flour, pumpkin purée, and molasses, these muffins rise beautifully and they are so light and fluffy! I think you’re going to love them. They are perfectly spiced (not too strong and not too light) and great for fall and winter baking. You won’t believe how incredible these muffins will make your house smell, too. Throw a batch in the oven before company comes over and your entire place will smell like a gingerbread house! This recipe is adapted from a reader-favourite recipe: my Pumpkin Gingerbread Loaf with Spiced Buttercream.
Ingredients
For the wet ingredients:
- 1 tablespoon (15 mL) chia seeds
- 3 tablespoons (45 mL) water
- 1 cup (240 g) unsweetened pumpkin purée*
- 1/3 cup (80 mL) grapeseed oil or melted coconut oil**
- 3 tablespoons (45 mL) pure maple syrup
- 1/2 cup (105 g) packed brown sugar
- 1/4 cup (60 mL) blackstrap molasses
For the dry ingredients:
- 1 2/3 cups (260 g) whole-grain spelt flour***
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- Heaping 1/2 cup (70 g) toasted chopped walnuts (optional)
Directions
- Preheat the oven to 350°F (180°C). Line a muffin pan with large paper liners. My favourite brand of liners is “If You Care” brand as they never stick!
- In a medium bowl, whisk together the chia seeds and water. Set aside for a few minutes to thicken.
- In a large bowl, whisk together the dry ingredients (spelt flour, pumpkin pie spice, baking soda, baking powder, and salt).
- In the same bowl as the chia mixture, whisk together the wet ingredients (chia mixture, pumpkin purée, oil, maple syrup, brown sugar, and molasses) until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined. No patches of flour should remain. Be sure not to overmix the batter as spelt is a delicate flour. The batter will be quite thick.
- If using, stir in the chopped walnuts. You can also reserve some for garnish on top, like in the photos.
- Divide the batter equally between the 12 muffin liners. They should be about 3/4 full or a bit more. Add any reserved walnuts on top and gently push down (optional).
- Bake the muffins for 20 to 24 minutes until a toothpick comes out clean.
- Cool the muffins in the pan for 5 to 10 minutes, and then transfer each muffin onto a cooling rack until completely cool. Serve with homemade almond milk.
Tip:
- * If your pumpkin purée is a bit grainy, try throwing it into a food processor and processing it until smooth before making this recipe. Or you can beat it with electric beaters. This will simply prevent clumps in the dough.
- ** If using melted coconut oil, make sure that the rest of the wet ingredients are all at room temperature (do not use refrigerated pumpkin, maple syrup, etc. as they will harden the coconut oil).
- *** I haven't tried these muffins with any other flour, but I expect that regular all-purpose flour will work (like in the loaf recipe).
- Make it nut-free: Simply omit the walnuts.
Nutrition Information
(click to expand)
Photography credit: Ashley McLaughlin Photography
These have such amazing flavor!! Just made them on Thanksgiving morning, topped with coconut whipped cream. My only little hurdle is like some others have said, they didn’t rise much for me and seemed to take way longer to cook through (I had them in almost 30 min. and still a knife wouldn’t come out clean). I followed the recipe except for subbing Arrowhead Mills organic all-purpose GF flour, which usually is a great sub 1 for 1 for any other flour. But they were a little soggy in the middle still while the tops were almost burning. Maybe my baking powder or soda is old?
My ridiculously high texture standards aside, these are Delish! :) Everyone loved them. Many Thanks on Thanksgiving!
Xo
These muffins were aromatic and moist. All of my omnivore friends couldn’t believe they were vegan!
These muffins are great! My non-vegan family love them. I make mine with steamed sweet potato instead of pumpkin and they come out beautiful and moist. I use regular wholemeal flour.
I’m so glad to hear they turned out well with sweet potato, Sarah! Thanks for sharing. :)
This became my goto muffin recipe, thank you so much! When I don’t have pumpkin, I add mashed sweet potato instead. Very adaptable recipe!
I cannot count the number of times I’ve been asked to share this recipe over the past 2 years since I first tried it. It is delightful and a hit with everyone with whom I share it! Most definitely my go-to muffin recipe.Thank you so much.
Love the flavor – like a warm gingerbread cookie straight from the oven. My only suggestion to other bakers is to grind the chia seeds. Every once in awhile I’d get a little unexpected crunch (like sand in your sandwich at the beach) from the chia seeds.
I just made these AGAIN because they are absolutely incredible.
I used 1c. whole wheat flour and 2/3 c Teff flour. Increased both the baking soda and baking powders to 1.5 tsp/each (results in extra light/fluffy muffins as opposed to heavy ones).
I use the entire can of pumpkin and add about an extra 1/4tsp pumpkin pie spice.
In addition to the walnuts, I add 1/2 c. raisins.
This is such a fantastic recipe! My sister just asked me to share it with her.
Hey Shannon, Oh I’m so happy you love these muffins so much, and thank you for sharing your modifications. I always love hearing about how others change them up successfully. I think I’m going to need to make these this weekend now!
Hi Angela! Tried so many of your pumpkin recipes this fall and loved them all. This one also looks amazing. However, I may not be able to find blackstrap molasses where I’m living. Could you suggest a substitute please? :)
Hey Sara, You may be able to sub in regular molasses but I haven’t tried it before. Regular molasses is pretty sweet I think, so you’d probably need to reduce the brown sugar a bit. There’s also the option of simply leaving out the molasses all together and seeing if the muffins turn out (I haven’t tried this either). If you try anything out please let me know how it goes!
hi can you tell me what the difference is between using regular molasses and blackstrap molasses in these muffins? I live in spain and I’ve never seen blackstrap here…
Hey Vanessa, Blackstrap molasses is much less sweet than traditional molasses. If you use regular molasses I might suggest reducing the brown sugar a bit.
Great muffins – for both us and our kids!
I swapped the toasted walnuts for chocolate chips and I DO NOT REGRET MY DECISION! They are moist, tasty, light and fluffy. I will freeze half the batch and hope it maintains its deliciousness!
LOL!! No one ever regretted a chocolate swap, I agree. Thanks for your review!
I just made this recipe for the first time and loved it! It was easy, quick and so flavorful. Not super sweet which was much appreciated. I haven’t made anything from your website or cookbooks that hasn’t been a hit. Currently cooking another Oh She Glows recipe, can’t get enough!
Aww thank you so much Evelyn! I appreciate your kind words about my recipes. So glad these were a hit. And you are right, these muffins are lightly sweet.
Yumi. Made this one too. Replaced the spelt flour for a mix of whole flour and rolled oats. Also reduced a little the sweet. For me the taste amazing. Thank you again. Cheers from Peru xxx
Hey Kristel, So happy this worked with your subs and that you enjoyed it so much! Thanks for sharing.
This looks amazing! Just wondering if you use light or dark brown sugar?
Thanks!
Hey Stephanie, Thanks!
To be honest, I use light and dark interchangeably depending on what the grocery store has. I do tend to prefer dark since it has a bit deeper flavour. Both will work though! I hope you enjoy the muffins!
These are the most delicious vegan muffins I’ve made since your banana bread muffins! I used all purpose flour, substituted maple syrup for the blackstrap molasses and applesauce for oil. They rise so well and the texture is perfect. Must include the walnuts–they finished the muffins off perfectly!
I’m so glad you loved them so much Carrie! I love your swaps.
Has anyone tried these with almond flour?
Hey Linda, Since almond flour doesn’t have any gluten or starch they would likely crumble. Maybe a combo of almond flour and a GF all purpose flour may work? I haven’t had much luck with them though. I’d love to hear what you try out.
Hi Angela,
I’d like to try this recipe as a bread instead of muffins. Any suggestions on the oven temperature and bake time?
Love your recipes and following your blog.
Hi Mia, Oh I’d love to hear how the loaf turns out. Usually sweet breads can take upwards of an hour in the oven at 350F. I would probably start checking it after 40-45 minutes and then every 5-10 minutes thereafter.
I make your Pumpkin Gingerbread Loaf with Spiced Buttercream almost every Christmas, and am so glad for a muffin variation! I used half the brown sugar called for and only 1 tablespoon of maple syrup (included all the molasses called for) for a less sweet accompaniment to soup tonight, and they still turned out delicious. These are a new holiday favorite. Thank you!
I made these today, but omitted the nuts and topped them with streusel (flour, sugar, coconut oil, pumpkin pie spices). They’re fantastic! They were so moist, the perfect amount of sweet. Shared them with friends (all non-vegans) and they loved them. This one’s going in the arsenal for sure. Thanks!
I always love hearing when a recipe goes into “the arsenal”…no better compliment! Thanks for your review Tina
When your 2 yr old asks for gingerbread in May, you get a hankering yourself. I so wish I had known about these in December! Made them yesterday and they are fabulous!! Perfect flavor and texture!! Thank you for this keeper recipe!!
So glad you love it Jenni! I have been making pumpkin pie spice cookies this past month (April/May) so I TOTALLY get it, haha
Hi Angela
I am wondering if I could use this batter in a loaf pan and turn it into a loaf instead of muffins?
I like the ingredients in this recipe better than the pumpkin gingerbread loaf, and I prefer making a loaf vs muffins, so I appreciate any input
Thanks