Pumpkin Gingerbread Muffins with Lemon Glaze
Extra flavorful and fluffy, you'll love this festive gingerbread spin on a classic pumpkin muffin! Made gluten free with simple ingredients, these muffins are the perfect healthier treat to bake up in December.
Ingredients
For the muffins:
- 1 cup oat flour
- 1 cup blanched almond flour
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 3/4 tsp. baking soda
- 2 eggs lightly beaten
- 1/3 cup pumpkin puree
- 1/3 cup maple syrup
- 2 tbsp. molasses
- 1 tsp. vanilla extract
- 1/2 cup unsweetened almond milk
- 1 tsp. coconut oil
- 1 tsp.fresh lemon juice
for the lemon glaze:
- 1/2 cup confectioners sugar
- 1 1/2 tsp. maple syrup
- 2 tsp. lemon juice
- fresh lemon or orange zest
Instructions
- Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray the inside of the liners with nonstick cooking spray so the muffins do not stick.
- In a medium bowl, whisk together oat flour, almond flour, pumpkin pie spice, cinnamon, ginger, nutmeg, salt and baking soda.
- In a separate large bowl, mix together eggs, pumpkin puree, maple syrup, molasses, vanilla extract, almond milk, coconut oil and lemon juice until smooth and well combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon stir until just combined.
- Divide batter evenly in each muffin tin. Bake for 20-22 minutes.
- While the muffins are baking whisk together the ingredients for the lemon maple glaze. It should be thick enough to drizzle. If too thick, add a little more lemon juice or almond milk to thin it out.
- Remove muffins from the oven and let cool. Use a fork to drizzle icing on top of each. Top with extra pumpkin pie spice and fresh lemon or orange zest. Enjoy!