I was in the mood for something a little more festive this past weekend and decided to make these easy gingerbread muffins. It was either these or buying a whole gingerbread house, decorating it, then throwing it out in the end once it got stale ;) Indulging in a little treat here and there over the festive month is perfectly fine as long as you don't go overboard. These muffins are just the thing to give you a bit of a treat but keeping within a balanced diet. Bonus - these are wheat free (not gluten free), vegan and super easy to make. This recipe is adapted from OhSheGlows. They would be extra delicious as a dessert with a cream cheese frosting, a little butter or coconut whip cream (ok now I am drooling.)
Gingerbread Spelt Muffins
- 1 tbsp ground chia seeds/ground flax seed
- 3 tbsp water
- 1 cup unsweetened pumpkin purée
- 1/3 cup grapeseed oil or canola oil (coconut oil is great as well just make sure it is melted and everything else is room temperature)
- 3 tbsp pure maple syrup
- 1/2 cup packed brown sugar
- 1/4 cup blackstrap molasses - great blood builder :)
- 1 2/3 cups spelt flour
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- Heaping 1/2 cup toasted chopped walnuts (optional)
- Preheat the oven to 350°F.. Line a muffin pan with large paper liners.
- In a medium bowl, whisk together the chia/ground flax seeds and water. Set aside for a few minutes to thicken.
- In a large bowl, whisk together the dry ingredients (spelt flour, spices, baking soda, baking powder, and salt).
- In the same bowl as the flax mixture, whisk together the wet ingredients (flax mixture, pumpkin purée, oil, maple syrup, brown sugar, and molasses) until smooth.
- 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. The batter will be quite thick.
- If using, stir in the chopped walnuts. You can also reserve some for garnish on top.
- Divide the batter equally between the 12 muffin liners. They should be about 3/4 full. Add any reserved walnuts on top and gently push down (optional).
- Bake the muffins for 20 to 24 minutes until a toothpick comes out clean.
- Cool the muffins in the pan for 5 to 10 minutes, and then transfer each muffin onto a cooling rack until completely cool. Serve with butter, coconut oil, or cream frosting!