Gingerbread Muffin {RECIPE}

Merry Christmas, my little crunchies! It’s the most wonderful time of the year.

Christmas is such a festive season: movies, lights, music…FOOD! Ahhh yes, holiday food, the bane of a crunchy girl’s existence. It’s comforting, nostalgic, tasty, and completely unhealthy. It’s filled with sugar, refined grains, and too much dairy. So, what’s a girl to do?????

Create healthy versions of your junky favorites, or create healthy treats *inspired* by traditional Christmas goodies. 

That’s exactly what I’ve done here with my gingerbread muffins. They’re inspired by my Christmas Eve memories of making gingerbread cookies with my Mama and covering them with m&ms. 

I believe I’ve really captured the taste and aroma of a gingerbread cookie, “crunchy-fied,” it, and put it in a muffin.




1 cup oat flour

1/4 cup brown rice flour

1/4 cup millet flour

2 tsp baking powder

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp cloves

Pinch of salt


1/2 cup refined coconut oil

1 cup coconut sugar

2 tsp pure vanilla extract 

1 cup pumpkin purée 

1/4 molasses 

2 eggs

1/2 cup dark chocolate chips (stevia sweetened, grain sweetned, or otherwise)


Preheat your oven to 355 degrees.

Line a muffin tin with paper liners.

In a small bowl, combine your dry ingredients. 

In a separate, larger bowl, add your coconut oil. Soften slightly in the microwave (about 15 seconds), and whisk until thick and creamy. 

Add in the coconut sugar and vanilla. Whisk until smooth.

Using the same whisk, whip in the pumpkin purée and molasses until well incorporated. 

Use a rubber spatula to slowly and thoroughly fold your dry ingredients into the wet. 

Once well combined, whisk in your two eggs. 

Continue whisking until you reach a loose, but slightly thick consistency. 

Fold in your chocolate chips.

Pour batter into your muffin tin. Bake for 20 minutes. This will make about 12 muffins.

*Pro Tip: Don’t be scared to use pumpkin in non traditional ways. The flavor we associate with pumpkin is usually just pumpkin pie spice. In this recipe, the pumpkin purée adds moisture, substance, and a healthy dose of beta caratene*

If you enjoy the flavor of gingerbread, these muffins are for you! Test out this recipe, and post it to social media using #girlgonecrunchy. Be sure to follow me on Instagram @girlgonecrunchy 💗
Stay Crunchy,



One thought on “Gingerbread Muffin {RECIPE}

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s