Paleo Gingerbread Muffins
These Paleo Gingerbread Muffins are packed full of ginger, nutmeg, cinnamon, and molasses, giving them all the flavor they need without any refined sugar.
Ingredients
Dry
- ½ cup coconut flour
- 1 tsp baking soda
- 2 Tbsp homemade gingerbread spice* see notes
Wet
- 4 eggs room-temperature
- ½ cup melted coconut oil
- 2 Tbsp maple syrup
- 2 Tbsp blackstrap molasses
- 1 cup pumpkin purée
Instructions
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Preheat your oven to 350F and prepare your muffin tin with 9 liners. Personally, I like using my silicone muffin liners for easy clean up, but you could also use paper liners or simply spray the pan with some nonstick spray (either coconut, avocado, or olive oil base).
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In a medium mixing bowl, combine your coconut flour, baking soda, and gingerbread spice.
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In a large mixing bowl, beat your eggs until foamy. Next, add in the coconut oil, maple syrup, and molasses. Mix well.
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Add pumpkin and mix until fully combined.
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Dump in your dry ingredients; it's okay to do this all at once! Mix thoroughly until no lumps are left.
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Spoon dough equally into the muffin liners and smooth the tops down. They won't flatten out during baking, so be sure to make them look their best!
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Place in the oven and bake for 20-30 minutes or until a toothpick comes out cleanly.
Recipe Notes
* Homemade gingerbread spice recipe:
- 2 Tbsp ground cinnamon
- 2 Tbsp ground ginger
- 2 Tbsp ground allspice
- 1 Tbsp ground nutmeg
- 1 1/2 tsp ground cloves
- Pinch of black pepper
- Pinch Himalayan sea salt
This makes quite a bit of gingerbread spice, so be sure to have a ziplock baggie or empty container around for storage. I like sprinkling this into coffee in the morning or mixing it into yogurt with a muffin crumbled up on top.
** You can freeze the muffins for longer storage. I usually put all of them onto a plate in the freezer for about an hour and then transfer them to a gallon-size freezer bag. I've had success removing the silicone liners before putting them into the bag, as well as leaving them on (it depends on if you want to use the liners before you finish all those muffins!) To reheat, place in the microwave for ~30 seconds. Silicone is microwave safe, too!