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Vegan Gingerbread Muffins

These gingerbread muffins are fluffy and soft, with warm hints of cinnamon and ginger. Plus, they are vegan, flourless, gluten-free, and refined sugar-free. The perfect treat or gift for these Holidays!

Cozy, warm, sweet. That’s Christmas for me. My favorite time of the year. A season in which the world seems to be a little better. When we make the most out of the present.

Being aware of every moment we live, since it won’t happen again. Because the world is here, but above all the world is now. And each year is special and different in its way.

These muffins are like Christmas itself. Cozy, due to their soft texture. Warm, thanks to spices like cinnamon, cloves, and ginger.

Naturally sweetened with molasses and maple syrup. Vegan, flourless, sugar-free, gluten-free, and oil-free.

They are perfect as a dessert for gatherings, as a snack throughout the day, or for late family breakfasts.

They are so cute that you can even put them in a nice box and give them as a present for friends and family.

If you liked this recipe please, don't forget to share it, leave a comment and post a picture on Instagram, tagging me as @iambelemgarcia and with the hashtag #ThisTulaLife. I'd love to see the result!


Vegan Gingerbread Muffins


For 10 muffins

¾ cup pumpkin puree

2 cups oat flour *

¼ cup cornstarch

¼ cup molasses

½ cup maple syrup

¾ cup non-dairy milk**

2 Tbsp baking poder

2 tsp cinnamon

1 tsp ground ginger

¼ tsp ground cloves

¼ tsp nutmeg

Pinch of salt


½ cup coconut cream (from a full-fat coconut milk can, chilled overnight).

2 tsp maple syrup, honey, or coconut sugar

½ tsp vanilla extract


  1. Preheat the oven at 200ºC (400F).

  2. In a bowl, mix all the wet ingredients (pumpkin puree, molasses, maple syrup, and non-dairy milk).

  3. In another bowl, combine the dry ingredients (oat flour, cornstarch, spices, salt, and baking powder). Put the dry ingredients into the wet and stir until well combined.

  4. Line a baking tray (or a muffin pan) with muffin paper cups. Fill them until ½ of their capacity, and bake at 200ºC for 30 minutes, or until a toothpick comes out clean.

  5. While baking, prepare the frosting. In a high-speed blender, mix the coconut cream (just the solid part of the can), maple syrup, and vanilla extract. Blend until it’s fully combined and has reached a frosting texture. Be careful not to over blend it. It should be spreadable, but not liquid.

  6. When the muffins are ready, let them cool completely. This step is key since if they are still warm, the frosting on top will melt.

  7. Once cooled, frost them as you like and enjoy! Store leftovers in an airtight container in the fridge.


* You can sub out wholewheat or all-purpose flour.

**Depending on your pumpkin puree, you may have to add some non-dairy milk. If the batter is too dry, add one tablespoon at a time until it is well combined.

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