Gluten-Free Gingerbread Muffins
These Gluten-Free Gingerbread Muffins are a winter necessity! 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.
- 2 Cups Almond Flour
- ½ Cup Cassava Flour
- 2 + ½ Teaspoons Cinnamon
- 2 + ½ Teaspoons Ginger
- 2 Teaspoons Baking Soda
- 1 Teaspoon Nutmeg
- ½ Teaspoon Salt
- ¼ Teaspoon Ground Clove
- 4 Eggs
- 1 Cup Pumpkin Puree
- ½ Cup Coconut Sugar You can sub with Lakanto monkfruit!
- ¼ Cup Molasses
- 2 Tablespoons Melted Coconut Oil
- 4 Tablespoons Powdered Sugar You can use regular organic powdered sugar, or Lakanto Powdered Sugar.
- ½-1 Teaspoon Filtered Water You only need a tiny amount to make it thin. If it's too thin, add more powdered sugar.
Making the Batter
Start by adding your almond flour, cassava flour, baking soda, salt, and spices into a mixing bowl. Use a fork or whisk to blend until fully combined.
Next, add your eggs, pumpkin puree, coconut sugar, molasses, and melted coconut oil into a separate bowl. Use a hand mixing to blend until it's a creamy consistency.
Slowly start to fold the dry mixture into the wet mixture until it's 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 12 medium/large muffins.
Bake at 350 degrees for about 16-18 minutes. (Check with a toothpick or fork - if it comes out clean, they're done!)
Removing & Cooling Muffins
If you used muffin liners, you can remove them 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 about 15 minutes until they have set before trying to remove them. Use a sharp knife and scrape around the outside, then pop them out one by one. Enjoy!
Making the Glaze
Add your powdered sugar and water into a small bowl. Use a spoon to blend until it's a smooth and creamy consistency.
Dip the top of each muffin into the glaze, or use a spoon to add a small amount to the top of each muffin.
Note - Nutrition facts do not reflect the glaze on top. (It's optional!)
Muffin 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 16-18 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.)
Serving: 1gCalories: 215kcalCarbohydrates: 21gProtein: 6gFat: 13gSaturated Fat: 3gCholesterol: 55mgSodium: 317mgPotassium: 165mgFiber: 3gSugar: 11gVitamin A: 3257IUVitamin C: 1mgCalcium: 79mgIron: 2mg