Festive, quick, and easy vegan gingerbread muffins filled with warm spices, They’re soft, fluffy, and delicious, plus, they’re also egg-free, dairy-free, and can be made gluten-free! Add chocolate chips or make them plain, it’s up to you. Cozy up and serve them with your favourite warm holiday drink.
2tablespoonsturbinado sugar(optional, for sprinkling the top of each muffin)
Instructions
Preheat oven to 350°F (177°C)
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, ground allspice, and salt.
In a large bowl, mix the pumpkin puree, coconut sugar, coconut oil, molasses and flax eggs together. Stir until blended.
Slowly add the dry mixture to the wet mixture and stir until combined. Fold in chocolate chips.
Divide batter into the 12 muffin cups.
Sprinkle turbinado sugar on top of each muffin (if using)
Bake for 18-20 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean. Don't overbake.
Notes
Please read all of the info above and below before making this recipe.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend.
This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be a blend, the one mentioned above for the best and intended results.
Any type of neutral-flavoured oil can be used in place of coconut oil, such as safflower or sunflower.
Use molasses labelled "fancy," “unsulphured,” “dark,” OR “baking.” Avoid using blackstrap molasses since its flavour is so strong and it can be bitter.
Store leftovers in an airtight container and eat within five days.
To freeze, once they have fully cooled, wrap them up tightly so they're airtight, place them in a container or freezer bag, and freeze. They will keep in the freezer for up to two months. When you're ready to serve, thaw at room temperature.
Nutrition info is based on one muffin made using the exact recipe above. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.