Want a muffin that feels like a warm hug?? Try these Gluten-Free Gingerbread Muffins! Each bite is fluffy, moist, and filled with our favorite warming spices like cinnamon, ginger, and clove. And of course they have a touch of Organic Blackstrap Molasses to give it the classic gingerbread flavor! What's not to love? They're the perfect cozy treat for when you're craving something sweet! Great for anyone who is gluten-free, dairy-free, or Paleo.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Jump to:
What makes these Gingerbread Muffins healthier?
What I love about these Gingerbread Muffins is that you'd never know they're a "healthier" treat. The key to their incredibly soft and fluffy texture is a combination of pumpkin puree and molasses! I love using pumpkin puree in a lot of my recipes because it has a mild flavor that blends with just about anything. It also adds moisture without the need for a ton of oil or butter.
You would think that molasses is loaded with sugar, but it's actually quite bitter. I chose to use Organic Blackstrap Molasses which is higher in vitamins & nutrients compared to traditional molasses. For sweetener, I used my all time favorite.. organic coconut sugar because it's unrefined and lower glycemic. All in all, this recipe is filled with wholesome ingredients, lower in sugar, and tastes amazing!
🍴Ingredient Notes
- Almond Flour - Almond flour is a great gluten-free flour alternative. My favorite brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!) I have not tested this recipe with any other flour. It would probably work with gluten-free 1-1 flour, but you might need a little less.
- Egg - I have not tested this recipe with an egg replacement.
- Pumpkin Puree - I love using pumpkin puree in my baked goods because it adds a nice fluffy, moist texture!
- Coconut Sugar - You can sub with Lakanto monkfruit for a lower sugar option! Personally, I like to use a mix of both coconut sugar and Lakanto monkfruit.
- Organic Blackstrap Molasses - Any molasses will work!
- Spices - I used a mix of all the classic gingerbread spices for this recipe! Clove, cinnamon, and of course ginger.
🍴Step by Step Instructions
Making the Muffin Batter
- Start by adding the cassava flour, almond flour, baking powder, baking soda, salt, and spices into a mixing bowl. Use a fork or whisk to blend until fully combined.
- Next, add the egg, pumpkin puree, coconut sugar, and molasses into a separate bowl. Use a whisk to blend until fully combined.
- Stir the two mixtures together until it becomes a thick batter.
Preparing & Baking Muffins
- Next, grease your muffin tins with coconut oil or line them with parchment paper muffin liners.
- Fill your muffin tins to the top! It should make exactly 6 medium/large muffins.
- Bake at 350 degrees for 30 minutes.
Removing & Cooling Muffins
- If you used muffin liners, remove them right after they come out of the oven. Transfer to a metal cooling rack so they don't get soggy in the muffin tin.
- If you greased the muffin tins, wait until they cool before trying to remove them. Use a sharp knife and scrape around the outside, then pop them out one by one. Enjoy!
Baking Tips
- Use Parchment Paper Liners - This is my absolute favorite muffin liner because they never stick! You can find them at most grocery stores, Whole Foods, or on Amazon.
- Make sure you don't over bake the muffins! To ensure they're moist and fluffy on the inside, they should be baked for about 30 minutes for medium/large muffin tins. For mini muffin tins or smaller muffin tins, they will need less time. (Keep an eye on them!)
- If you use muffin liners, make sure to remove the muffins from the baking pan so they don't get soggy. If you leave them in the pan, they will "sweat" and not cool properly.
- How to remove the muffins without muffin liners - Make sure to let the muffins cool for at least 15-20 minutes before trying to remove them. Use a sharp knife and scrape around the outside, then pop them out one by one. (I like to use a fork to pop them out.)
- When measuring flours, scoop the flour with the measuring cup and use a butter knife to scrape off the excess. Do NOT pack the flour.
Frequently Asked Questions
Yes! If you want to freeze leftover Gingerbread Muffins just make sure to store them in an air tight glass container. (Or freezer bag.) They will store for up to a couple months in the freezer! If not, you can leave them on the counter at room temperature, but they will stay fresh for longer if you refrigerate them.
Yes! The base of the muffins are a mixture of almond flour and cassava flour which are both grain-free! For sweetener I used organic coconut sugar which is Paleo friendly.
How to store leftovers
The muffins can be stored at room temperature on the counter. You can also freeze half for later! When you're ready to eat, just pop them out of the freezer and defrost on the counter or in the refrigerator. You can also heat them up in the microwave or toaster oven.
More muffin recipes!
- Gluten-Free Samoa Muffins
- Paleo Chocolate Banana Muffins
- Healthy Sweet Potato Muffins
- Chocolate Banana Bread Muffins with a Twist
- Paleo Pumpkin Spice Muffins
After you make these Gluten-Free Gingerbread Muffins, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Gluten-Free Gingerbread Muffins
Equipment
- Muffin Tin
Ingredients
Dry Ingredients
- 1 Cup Cassava Flour
- ¾ Cup Almond Flour
- 1 Tablespoon Cinnamon
- 1 + ¼ Teaspoons Ground Ginger
- 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Ground Clove
- ¼ Teaspoon Salt
Wet Ingredients
- 1 Egg
- 1 Cup Pumpkin Puree
- ⅓ Cup Coconut Sugar You can sub with Lakanto monkfruit!
- ¼ Cup Organic Blackstrap Molasses
Instructions
Making the Muffin Batter
- Start by adding the cassava flour, almond flour, baking powder, baking soda, salt, and spices into a mixing bowl. Use a fork or whisk to blend until fully combined.
- Next, add the egg, pumpkin puree, coconut sugar, and molasses into a separate bowl. Use a whisk to blend until fully combined.
- Stir the two mixtures together until it becomes a thick batter.
Preparing & Baking Muffins
- Next, grease your muffin tins with coconut oil or line them with parchment paper muffin liners.
- Fill your muffin tins to the top! It should make exactly 6 medium/large muffins.
- Bake at 350 degrees for 30 minutes.
Removing & Cooling Muffins
- If you used muffin liners, remove them right after they come out of the oven. Transfer to a metal cooling rack so they don't get soggy in the muffin tin.
- If you greased the muffin tins, wait until they cool before trying to remove them. Use a sharp knife and scrape around the outside, then pop them out one by one. Enjoy!
Notes
- Use Parchment Paper Liners - This is my absolute favorite muffin liner because they never stick! You can find them at most grocery stores, Whole Foods, or on Amazon.
- Make sure you don't over bake the muffins! To ensure they're moist and fluffy on the inside, they should be baked for about 30 minutes for medium/large muffin tins. For mini muffin tins or smaller muffin tins, they will need less time. (Keep an eye on them!)
- If you use muffin liners, make sure to remove the muffins from the baking pan so they don't get soggy. If you leave them in the pan, they will "sweat" and not cool properly.
- How to remove the muffins without muffin liners - Make sure to let the muffins cool for at least 15-20 minutes before trying to remove them. Use a sharp knife and scrape around the outside, then pop them out one by one. (I like to use a fork to pop them out.)
- When measuring flours, scoop the flour with the measuring cup and use a butter knife to scrape off the excess. Do NOT pack the flour.
How to store leftovers
The muffins can be stored at room temperature on the counter. You can also freeze half for later! When you're ready to eat, just pop them out of the freezer and defrost on the counter or in the refrigerator. You can also heat them up in the microwave or toaster oven.Nutrition
Shop this recipe -
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Want more recipes?
Check out my recipe box where you can browse by season, diet, and flavor!
Sonya
I have a question. The liners you linked to are Jumbo but the pan is standard. Is the recipe for 6 standard muffins or 6 jumbo muffins?
Mariah Mandile
They're standard muffin tins! I just use the large muffin liners because they seem to fit the best.
Susan
They came out so fluffy! And the perfect amount of ginger. Will make again.