These Gingerbread muffins are made with pumpkin purée (which no one would be able to tell) and oat flour, making these light, moist, and delicious. Perfect for the holidays!
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Gingerbread Muffins Ingredients
- 1 can pumpkin purée (15 ounces)
- 8 tablespoons melted butter
- 1/2 cup of sugar
- 1/2 cup molasses
- 4 eggs
- 1/2 cup milk
- 2 teaspoons vanilla
- 3 1/2 cups oat flour* see notes
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions
- In one bowl, add all the wet ingredients and stir to combine. In another bowl, add all the dry ingredients and stir to combine. Add the dry ingredients into the bowl with the wet ingredients and fold until well combined.
- Prepare muffin tins with either non-stick spray or paper liners.
- Fill muffin tins 3/4 full of muffin batter. Optional, sprinkle with coarse sugar, cranberries, or chopped nuts.
- Bake at 375° F, time will vary depending on the size of your muffins. Mini-muffins will take about 15 minutes. Regular-sized muffins will take about 20-25 minutes, and jumbo muffins will take 30-35 minutes.
- Optional, drizzle with white chocolate after they are done baking.
Notes
- If you need these to be gluten-free, use gluten-free oats.
- You can make your own oat flour by putting oats in a blender or food processor and pulsing until you have a fine flour.
- This recipe will make 12 jumbo muffins, OR 24 regular muffins, OR 48 mini muffins.
Oat Flour Gingerbread Muffins
Ingredients
- 1 can pumpkin purée (15 ounces)
- 8 tablespoons melted butter
- 1/2 cup of sugar
- 1/2 cup molasses
- 4 eggs
- 1/2 cup milk
- 2 teaspoons vanilla
- 3 1/2 cups oat flour* see notes
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
1. In one bowl, add all the wet ingredients and stir to combine. In another bowl, add all the dry ingredients and stir to combine. Add the dry ingredients into the bowl with the wet ingredients and fold until well combined.
2. Prepare muffin tins with either non-stick spray or paper liners.
3. Fill muffin tins 3/4 full of muffin batter. Optional, sprinkle with coarse sugar, cranberries, or chopped nuts.
4. Bake at 375° F, time will vary depending on the size of your muffins. Mini-muffins will take about 15 minutes. Regular-sized muffins will take about 20-25 minutes, and jumbo muffins will take 30-35 minutes.
5. Optional, drizzle with white chocolate after they are done baking.
Notes
* If you need these to be gluten-free, use gluten-free oats.
* You can make your own oat flour by putting oats in a blender or food processor and pulsing until you have a fine flour.
* This recipe will make 12 jumbo muffins, OR 24 regular muffins, OR 48 mini muffins.
I can’t think of a better December morning than having gingerbread muffins with a gingerbread latte!
Check out these other fun Christmas recipes!
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