Pumpkin Gingerbread Muffins

13 37 237
Ingredients Minutes Calories
Prep Cook Servings
15 min 22 min 12
Pumpkin Gingerbread Muffins
Health Highlights


1 tsp Baking powder
1 tsp Baking soda
1/2 cup packed Brown sugar
1 tbsp Chia seeds, ground
1/3 cup Coconut oil (melted)
3 tbsp Maple syrup
1/4 cup Molasses
1 tbsp Pumpkin pie spice
1 cup Pumpkin purée, canned
1/2 tsp Sea Salt
1 2/3 cup Spelt flour
1/2 cup Walnuts (chopped, optional)
3 tbsp Water


Preheat the oven to 350°F. Line a muffin pan with large paper liners.

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 puree, 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 thick.

If using, stir in the chopped walnuts. You can also reserve some for garnish on top.

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 20-24 minutes until a toothpick comes out clean.

Cool the muffins in the pan for 5-10 minutes, and then transfer each muffin onto a cooling rack until completely cool.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 237
Calories from fat 91
Calories from saturated fat 49
Total Fat 10.1 g
Saturated Fat 5.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 0.9 g
Cholesterol 0
Sodium 214 mg
Potassium 298 mg
Total Carbohydrate 34 g
Dietary Fiber 3.0 g
Sugars 18.5 g
Protein 3.7 g

Dietary servings

Per Portion

Grain 0.9
Meat Alternative 0.2
Vegetables 0.3

Energy sources


Meal Type(s)