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.
Equipment
- Muffin Tin
- Muffin Liners
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
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 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
Serving: 1gCalories: 249kcalCarbohydrates: 43gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 366mgPotassium: 316mgFiber: 4gSugar: 19gVitamin A: 6399IUVitamin C: 3mgCalcium: 196mgIron: 3mg
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