Oh My Veggies · by Sarah★ 5.0 (2)
Pumpkin Gingerbread Muffins
NUTRITION · PER SERVING32M COOK
CAL 9%·PRO 9%
CARBS 30G67% OF CAL
3G FIBER11G OTHER16G TOTAL SUGAR
FAT 5G25% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pumpkin gingerbread muffins loaded with warm spices and made easily in a blender. A simple, holiday-flavored breakfast or snack.
starteramericanbaked good⚙️ food processor🥧 baking dish🔥 oven🌀 blenderdairy freegluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 1/4 cups rolled oats
- 1/2 cup pumpkin puree
- 1/2 cup 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
- 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
At a glance
PER SERVING · TIME 32M
CAL 9%·PRO 9%
CARBS 30G67% OF CAL
3G FIBER11G OTHER16G TOTAL SUGAR
FAT 5G25% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 22m
- Sodium
- 181mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 249mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 181MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.