I love the winter holidays and we are on the cusp of the Christmas season (okay, well if you ask the retailers, it’s more like halfway through) so my mind has been wandering to holiday cookies, warm drinks, festive music, and all things sparkly. These muffins are my first go at a holiday baked good this year, and I think we are off to a pretty good start. 🙂 Muffins are not just cupcakes without icing in my mind, they are a much healthier option and can even kind of pass as a breakfast-on-the-go solution, so while these are no bowl of flax topped oatmeal, they certainly aren’t your refined sugar and fat laden coffee-shop muffin either. Boasting the vitamin packed goodness of pumpkin, iron from molasses, healthy fats from flax and grapeseed oil, and made with whole grains; I say go ahead and indulge!

Pumpkin Gingerbread Muffins

1/3 cup canned pumpkin puree (you could use homemade as well, just ensure it is fairly thick)

1/4 cup grapeseed oil

1/4 cup cooking molasses

1/4 cup maple syrup

1/2 cup almond milk

1/4 cup ground flaxseeds

1 teaspoon vanilla extract

1/2 teaspoon vinegar

2 cups spelt flour

1/2 teaspoon baking soda

2 teaspoons baking powder

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

pinch each of allspice and cloves

Preheat oven to 350F. Combine all wet ingredients (pumpkin through vinegar) into a bowl and mix. In a separate bowl, combine all dry ingredients. Stir dry ingredients into wet until fully incorporated. Spoon into silicone muffin cups, or a greased muffin tin, filling them almost to the top. This, plus my batter sampling tendencies, gave me 11 muffins, but I think you could eek out 12 if you keep your mitts out of the batter. 😉 Place in oven and bake for 15-20 minutes, or until a toothpick inserted in the centre comes out clean.