Vegan & Gluten-Free Gingerbread Muffins – A Warm & Festive Holiday Treat!
There’s nothing quite like the warm, spiced aroma of gingerbread to bring on that cozy holiday feeling. These moist, fluffy, and perfectly spiced Vegan & Gluten-Free Gingerbread Muffins taste just like Christmas in every bite! Imagine the rich flavors of gingerbread cookies, but in a soft, bakery-style muffin—pure holiday magic.
I know the holiday season can be overwhelming with sugary sweets and heavily processed desserts everywhere, but these muffins offer a delicious, wholesome alternative without sacrificing flavor. They’re completely dairy-free, gluten-free, and free from artificial ingredients, so you can indulge without feeling weighed down.
Whether you’re looking for a festive Christmas morning breakfast, a cozy afternoon snack, or a homemade holiday treat to share with loved ones, these muffins are the perfect warm and comforting addition to your season. I hope you love them as much as my family does!
Now, let’s get baking and fill your home with the sweet scent of the holidays!
Ingredients Needed for Vegan & Gluten-Free Gingerbread Muffins
These warm, spiced, and festive gingerbread muffins come together with simple, wholesome ingredients. Here’s everything you’ll need to create this cozy holiday treat:
- Gluten-Free Flour – I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, but any gluten-free flour blend designed for baking should work.
- Vegan Egg Replacer – I love Bob’s Red Mill Egg Replacer, made from garbanzo bean flour, but you can also use a flax egg or any other plant-based egg substitute.
- Baking Soda – Helps the muffins rise and stay fluffy.
- Salt – Just a pinch to enhance the flavors.
- Ginger – The star of the show! Adds that classic, warm gingerbread spice.
- Nutmeg – Adds depth and a subtle sweetness.
- Allspice – A must-have for that rich, holiday spice blend.
- Cloves – Brings warmth and boldness to the muffins.
- Maple Syrup – Adds natural sweetness—be sure to use pure maple syrup with no added ingredients.
- Molasses – I use organic blackstrap molasses for that deep, rich gingerbread flavor.
- Olive Oil – Helps keep the muffins moist. You can also substitute melted coconut oil or melted vegan butter.
- Plant-Based Milk – Any unsweetened dairy-free milk works, such as oat, almond, cashew, or soy milk.
- Vanilla Extract – Enhances the sweetness and warmth of the spices.
For an Optional Powdered Sugar Glaze:
- Powdered Sugar – Adds a sweet finishing touch.
- Plant-Based Milk – Mix with powdered sugar to create a smooth, drizzle-worthy glaze.
Pro Tip: If you love extra-spiced muffins, feel free to increase the ginger or allspice for a bolder flavor!
How to Make Vegan & Gluten-Free Gingerbread Muffins
These warm, spiced, and fluffy gingerbread muffins are super easy to make! Follow these simple step-by-step instructions, and soon your kitchen will be filled with the cozy scent of the holidays.
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with liners or lightly spray with nonstick cooking spray to prevent sticking.
Step 2: Mix the Dry Ingredients
- In the bowl of a stand mixer (or a medium-sized mixing bowl if using a hand mixer), whisk together:
- Gluten-free flour
- Baking soda
- Salt
- Ginger
- Nutmeg
- Allspice
- Cloves
- Mix well until all the spices are evenly distributed.
Step 3: Mix the Wet Ingredients
- In a separate medium bowl, prepare your vegan egg replacer according to the package instructions.
- Add in:
- Olive oil (or melted coconut oil/vegan butter)
- Maple syrup
- Molasses
- Plant-based milk
- Vanilla extract
- Whisk everything together until smooth and well combined.
- Pour the wet ingredients into the flour mixture.
- Mix on low to medium speed using a stand mixer or hand mixer until the batter is fully combined and smooth.
Step 5: Fill & Bake
- Scoop the muffin batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake at 350°F for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Make the Powdered Sugar Glaze (Optional)
- While the muffins are baking, whisk together:
Powdered sugar
A splash of plant-based milk - Stir until the glaze is smooth and pourable.
Step 7: Cool, Glaze & Enjoy!
- Let the muffins cool for 5-10 minutes before drizzling the glaze on top.
- Allow them to sit for another 5-10 minutes so the glaze sets.
- Serve warm and enjoy these cozy, spiced, and perfectly sweet gingerbread muffins!
Now, grab a muffin and enjoy the taste of the holidays!
How to Store Vegan & Gluten-Free Gingerbread Muffins
To keep your gingerbread muffins fresh and delicious, follow these simple storage tips:
Room Temperature (Up to 3 Days)
- Store muffins in an airtight container at room temperature for up to 3 days.
- Make sure they are completely cooled before storing to prevent condensation and sogginess.
Refrigeration (Up to 1 Week)
- For longer freshness, place the muffins in an airtight container in the refrigerator for up to 1 week.
- To enjoy, simply eat them chilled or warm them in the microwave for 10-15 seconds for that fresh-from-the-oven texture.
Freezing (Up to 3 Months)
- Allow muffins to cool completely before freezing.
- Place them in a single layer on a baking sheet and freeze for about 1 hour.
- Once frozen, transfer them to a freezer-safe bag or airtight container to store for up to 3 months.
- To reheat, microwave a frozen muffin for 30-45 seconds, or let it thaw at room temperature for about 30 minutes.
Check out these other yummy muffins recipes!
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