Pumpkin Gingerbread Muffins with Coconut Glaze - Lakeside Natural Medicine

Natural Health and Wellness for the Whole Family

Pumpkin Gingerbread Muffins with Coconut Glaze

BySarah Axtell, ND December 5, 2022

This is a new twist on an old favorite. I make pumpkin muffins year round. They are a nutrient-dense snack or an easy breakfast that the whole family enjoys. I was inspired to add ground ginger and molasses to my trusty old pumpkin muffin recipe. Molasses is packed full of antioxidants and minerals, notably iron! And not to mention flavor…the combination of molasses and ground ginger gives these muffins an authentic gingerbread taste. I couldn’t possible let the holiday season pass us by without some sort of festive veggie-loaded muffin recipe.

The coconut glaze is sort of like an icing that adds more richness to the muffins. It’s optional but extra delicious!

Pumpkin Gingerbread Muffins

Puree, in a blender or food processor, the following ingredients until smooth:

  • 1/3 cup unsweetened almond milk (or any milk substitute)
  • One 15 oz can pumpkin
  • 1/3 cup avocado oil
  • 1/4 cup maple syrup
  • 1/4 cup molasses
  • 1 tbsp pumpkin pie spice
  • 2 tsps ground ginger
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 egg

In a large bowl, combine and mix together:

  • 1 cup oat flour
  • 1 cup almond flour/almond meal
  • 1/3 cup ground seeds (ground pumpkin seeds or ground flax)
  • 1 tsp baking soda
  • 1 tsp baking powder

Add the pumpkin mixture to the flour mixture and mix until moistened. Spoon into a greased muffin pan.

Bake at 375 F for approx. 30 minutes or until fork comes out clean.

Coconut Glaze (optional):

  • 1/4 cup coconut manna (aka coconut butter; found in peanut butter section at your health food store)
  • 1 TBSP maple syrup
  • 2-4 TBSP vanilla unsweetened almond milk (or any milk substitute)

Warm the coconut manna slightly (in the microwave or on the stove-top) until it is soft and has a liquid consistency. Add the maple syrup and 1 tablespoon of almond milk. Whisk vigorously. Keep adding nondairy milk 1 tablespoon at a time until you reach a good consistency to drizzle. Drizzle over the cooled muffins with a fork.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.

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