Gingerbread for breakfast???

In the hustle and bustle of holiday prep you may find you’re running at hyper speed from the second your feet hit the floor.  Do you skip breakfast and instead grab and Christmas cookie to dunk in you coffee?

I am always looking for easy, nutritious – yet tasty muffin recipes I can make in bulk and freeze.  Then grab for the kids as breakfast or snack.  But to be honest, my last few attempts went into the trash – that whole “tasty” component was missing.  I found these Pumpkin Gingerbread Muffins and had everything on hand so I whipped them up.  Super fast, healthy, and they passed the TASTY test!

Pumpkin Gingerbread Blender Muffins


  • 2 and 1/4 cups rolled oats
  • 1/2 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 cup molasses
  • 4 tablespoons almond butter
  • 2 tablespoons brown sugar (*in original recipe but I omitted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg


  1. Preheat the oven to 350°F and grease or line a muffin tin for 12 muffins.
  2. Place of all of the ingredients, wet ingredients first, into a blender or a food processor and blend for about 15-20 seconds, or until smooth.
  3. Pour the batter into the muffin tin, filling each about 3/4 of the way full. Bake in the oven for about 22 minutes, or until light golden brown.
  4. Cool for at least 10-15 minutes before serving. Store leftovers in an airtight container for up to 3 days, or freeze.

NOTE:  The batter is wet – I was concerned they’d turn out a soupy mess, but they bake up perfectly!  


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