Ginger Spice Muffins

These muffins are a go-to recipe for us. They’re gluten free, void of refined sugar and delicious. We get request for these muffins every time friends and family come to visit. These are great for breakfast or top with a scoop of our dairy-free coconut ice cream for a quick dessert.

Ginger Spice Muffins

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Yield12 jumbo muffins


    • 2 cups pitted dates
    • 1 cups water
    • 6 tbsp ghee, melted
    • 1 can pumpkin (15 oz)
    • 1/2 cup almond butter
    • 2 tsp vanilla
    • 6 eggs
    • 3/4 cup almond flour
    • 1-1/2 tsp baking powder
    • 1-1/2 tsp baking soda
    • 1/2 tsp sea salt
    • 3 tsp ground cinnamon
    • 3 tsp ground ginger
    • 1-1/2 tsp ground cloves


    1. Preheat oven to 350 F.
    2. Rough chop dates.
    3. Add dates and water  to a small saucepan. Bring to a simmer.
    4. Remove from heat, add ghee, cover and let stand for 10 minutes.
    5. Using a hand blender, puree the date mixture until smooth.
    6. Combine the dry ingredients (almond flour, baking powder, baking soda, salt, cinnamon, ginger, cloves) in a bowl and set aside.
    7. Place pumpkin, almond butter and vanilla in a bowl or stand mixer. Mix at medium speed to combine all ingredients.
    8. Add date mixture to the pumpkin mixture and mix until well blended.
    9. Mix in eggs, one at a time, to incorporate into the batter. 
    10. Slowly add the dry ingredients to the batter. Mix until batter is smooth and well combined. 
    11. Fill paper-lined jumbo muffin tins about 3/4 full. Using a #8 ice cream scoop (1/2 cup) works well for portioning out the batter.
    12. Bake for 30-35 minutes until tester comes out clean.
    13. Transfer to wire rack and let cool.

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