Healthy, Wholesome Gingerbread Muffins
The smell of these muffins baking just fills your world with warmth! I have some in the oven right now to take to a small holiday get-together tonight. I like that they’re made with the wholesomeness of whole grain spelt and pumpkin–you get a healthy dose of fiber and nutrition, plus the molasses gives you a bit of iron too.
This recipe is adapted from the amazing Angela Liddon’s “Oh She Glows”, and I debated using Pumpkin Pie Spice I had on hand or the recipe mix Angela provides. I decided to go with her recipe and I’m glad I did. After mixing it up, I smelled and tasted them both and there’s no comparison between her mix and the stuff in the jar.
These muffins get another healthy boost by replacing brown sugar in the original recipe with dates. The dates add a denseness and moistness, and they too are an excellent source of fiber as well as B vitamins, making them a heart-healthy food.
With just the right amount of sweetness and spice, these muffins really get better after they’ve cooled completely or even the next day! They stay moist and are perfect to have on hand any time of year for that mad dash to work, pre-workout fuel, or to pair with an afternoon cup of tea.
- 1 tbsp chia seeds
- 3 tbsps water
- 1 cup unsweetened pumpkin puree
- 1/3 cup coconut oil
- 3 tbsps pure maple syrup
- 1/2 cup chopped medjool dates*
- 1/4 cup blackstrap molasses
- 1 2/3 cups whole-grain spelt flour
- 1 tbsp pumpkin pie spice (recipe below)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- Heaping 1/2 cup chopped walnuts, toasted if desired (optional)
- Heaping 1/2 cup golden raisins (optional)
- 4 tsps ground cinnamon
- 2 tsps ground ginger
- 1 tsp ground nutmeg
- 1 tsp allspice
- 1/2 t ground cloves
- Preheat oven to 350°F and line a muffin pan with large paper liners.
- In a small 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 (except the nuts and raisins).
- in a food processor (I use a nutribullet) blend the maple syrup, coconut oil, chopped dates and pumpkin puree until smooth.
- In a medium bowl, whisk together the blended wet ingredients with the chia mixture.
- Add the wet mixture to the dry ingredients and stir until just combined--no patches of flour should remain. (Careful not to overmix the batter as spelt is a delicate flour.)
- If using, fold in the walnuts and raisins.
- Divide the batter equally between the 12 muffin liners. Sprinkle tops with walnuts if desired and gently press into the batter.
- Bake for 24-28 minutes (or until toothpick comes out clean).
- Cool in the pan for 5-10 minutes, and then transfer muffins onto a cooling rack until completely cooled.
*Soaking the dates for a little while before chopping helps soften the skins and adds moistness.
Fix it! Plan Photos by: Bill Peterson Galleries
2 thoughts on “Pumpkin Gingerbread Muffins”
Julie you KNOW I’m printing this one out! YUM!!
Gail, these would be great Christmas morning!