Pumpkin Gingerbread Muffins

Prep Time

15 minutes


Prep Notes


Cooking Time

20-24 minutes



1 dozen



For the wet ingredients:

  • 1 tablespoon chia seeds

  • 3 tablespoons water

  • 1 cup unsweetened pumpkin puree

  • 1/3 cup melted coconut oil

  • 3 tablespoons pure maple syrup

  • 1/2 cup coconut palm sugar

  • 1/4 cup blackstrap molasses

For the dry ingredients:

  • 1 2/3 cups almond flour

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • Heaping 1/2 cup toasted chopped walnuts (optional)



1. Preheat the oven to 350F. Line a muffin pan with large paper liners. (this is my favorite brand as they never stick!)

2. In a mug or small bowl, whisk together the chia seeds and water. Set aside for a few minutes to thicken.

3. In a large bowl, whisk together the dry ingredients (spelt flour, pumpkin pie spice, baking soda, baking powder, and salt).

4. In a medium bowl, whisk together the wet ingredients until smooth (chia mixture, pumpkin puree, oil, maple syrup, coconut palm sugar, and molasses).

5. 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.

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

7. 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).

8. Bake the muffins for 20-24 minutes until a toothpick comes out clean.

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