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Muffins sitting on a blue cutting board next to a white pumpkin.
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Pumpkin Gingerbread Muffins

A healthy gluten free gingerbread muffin, made extra moist with pumpkin and kefir. Make these perfect by drizzling them with a tangy cream cheese glaze. Make these ahead and freeze them for a healthy treat to serve guests over the busy holiday season!
Prep Time15 mins
Cook Time24 mins
Total Time39 mins
Course: Breakfast
Cuisine: American
Servings: 6 muffins
Calories: 352kcal



  • 4 ounces cream cheese
  • 2 tablespoons coconut butter (not coconut oil)
  • 2 tablespoons maple syrup


  • Preheat oven to 350º F. Line a muffin tin with 6 parchment paper liners and set aside.
  • In a large mixing bowl, add the pumpkin puree, kefir, coconut sugar, molasses, egg, and vanilla. Whisk to combine.
  • In a smaller bowl, add the dry ingredients. Mix until incorporated.
  • Add the dry ingredients into the bowl with the wet ingredients, and stir until just combined.
  • Divide the thick batter between 6 muffin papers. The batter is enough to overfill each cavity, giving these muffins a risen top.
  • Bake the muffins for 22-26 minutes, until the centers are fully cooked. These muffins are moist so the baking time is forgiving.
  • While the muffins are baking, add the glaze ingredients to a mixing bowl and beat with a mixer. Add the glaze to a piping bag or use a plastic sealable bag with a corner cut off.
  • Once the muffins have fully cooled, drizzle them with the glaze.
  • Store leftover muffins in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.



  • Add nuts -- chopped walnuts or pecans would be incredible in these.
  • Make these grain free by using all almond flour and omitting the oat flour.
  • Make these nut free by using all oat flour and omitting the almond flour.
  • Add chewy bursts of sweetness with some dried cranberries or dried cherries.


Calories: 352kcal | Carbohydrates: 38g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 390mg | Potassium: 372mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1157IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg