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Nothing says the holidays quite like gingerbread muffins! They are a holiday tradition in our house! These muffins are the essence of festive cheer, bringing the warm and cozy flavors of ginger, cinnamon, and molasses to your table. They are perfectly moist and delicious for breakfast, snacks, or dessert. Whether you’re hosting a holiday brunch or simply craving something seasonal, these gingerbread muffins will fill your home with the irresistible aroma of the holidays.
Why You Will Love This Gingerbread Muffin Recipe
- Packed With Gingerbread Flavor: These muffins are packed with warm spices like ginger, cinnamon, nutmeg, and cloves. The spices are perfectly complemented by a hint of molasses.
- Easy To Make: These gingerbread muffins are easy to make with simple ingredients, they come together effortlessly.
- Lightened-Up: These muffins are lightened up. There is no oil or butter in this recipe.
- Classic Holiday Flavors: They are a festive addition to your holiday baking lineup. We love enjoying them for breakfast on Christmas morning.
- Fluffy and Light: These muffins are soft, tender, and perfectly moist without being dense.
What Are Gingerbread Muffins?
These gingerbread muffins are light, fluffy, and bursting with the warm, spiced flavors of classic gingerbread. Plus, these muffins are a healthier version without butter and oil, making them a lighter option without sacrificing taste or texture.
The rich molasses, ground ginger, and pumpkin pie spice create an irresistible flavor profile that’s cozy and festive. These muffins are incredibly easy to make, with just a few simple steps, and are perfect for holiday baking.
Whether for breakfast, a snack, or dessert, these gingerbread muffins bring the magic of the holiday season to your table in the most delicious way!
Ingredients Needed
- Flour: Use all-purpose flour for this recipe or see the section on flour variations for other options.
- Baking Powder: Add baking powder so the muffins rise.
- Pumpkin Pie Spice: A blend of pumpkin pie spice featuring cinnamon, ginger, nutmeg, and cloves adds incredible flavor to these muffins. If you don’t have pumpkin pie spice, see our pumpkin spice variation.
- Ground Ginger: Add ground ginger for that classic gingerbread flavor in these muffins.
- Salt: Just a small amount of salt to enhance the flavor.
- Sugar: Sweeten these muffins with granulated sugar or a 1:1 sugar-free sweetener such as monk fruit or Stevia.
- Molasses: The addition of molasses gives these muffins a classic, crave-worthy gingerbread flavor.
- Applesauce: Unsweetened applesauce adds a hint of sweetness. Also, it helps make these muffins moist without the need for butter or oil.
- Eggs: Use two large eggs for this recipe.
- Vanilla Extract: A splash of vanilla extract for flavor.
Flour Options
You can swap the all-purpose flour for another flour option in this recipe according to the ratios below.
- Kodiak Cakes: Substitute the all-purpose flour with 1 ½ cups of Kodiak Cakes Power Cakes Buttermilk Mix in this recipe.
- Whole Wheat Flour: Use whole wheat flour for a heartier, nuttier texture. You will need 1 ½ cups of whole wheat flour instead of all-purpose. Also, add an extra tablespoon of applesauce to keep the muffins moist.
- Gluten-Free Option: Replace the all-purpose flour with 1 ½ cups of 1:1 gluten-free baking flour.
- Oat Flour: You can substitute the all-purpose flour for 1 ½ cups of oat flour.
- Almond Flour: Use 1 ½ cups of almond flour. However, only use one large egg, instead of two, and add 1/2 teaspoon of baking soda for better structure.
How To Make Gingerbread Muffins
Step 1: Add the flour, baking powder, pumpkin pie spice, ground ginger, salt, and sweetener to a large bowl.
Then, thoroughly mix.
Step 2: To a separate bowl, add the molasses, applesauce, eggs, and vanilla extract.
Whisk together the wet ingredients.
Step 3: Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula until just combined.
Be careful not to over-mix the batter.
Step 4: Line a muffin tin with parchment muffin liners or spray a silicone non-stick muffin pan with oil. Next, evenly pour the batter into the muffin cups.
Step 5: Bake the gingerbread muffins at 350°F for 18-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 6: Once done, let the muffins cool for about 10 minutes before enjoying.
Serving Suggestions
These gingerbread muffins are perfect for breakfast, a snack, or dessert! Serve them warm with a dollop of whipped cream or a light spread of cream cheese for an indulgent treat. Or, pair them with a cup of hot coffee, spiced tea, or warm apple cider. For dessert, elevate them with a drizzle of vanilla glaze or a dusting of powdered sugar.
Expert Tips
- Measure The Flour: Measure the flour correctly by spooning it into the measuring cup and leveling it off to avoid dense muffins. For precise results, use a kitchen scale to measure 180 grams of flour.
- Use Fresh Baking Powder: Check the freshness of your baking powder to ensure it isn’t expired. This is important so the muffins properly rise as they bake.
- Don’t Over-Mix: Stir the batter until just combined to keep your muffins light and fluffy.
- How To Pour The Batter: We like to use a large ice cream scoop to pour the batter into the muffin pan. For another option, use a 1/4 cup measuring cup.
- Check If Done: Use a toothpick to test the center of a muffin. The toothpick should come out clean when they’re ready.
- Batter Consistency: Sugar substitutes tend to absorb more liquid, so if your muffin batter is too dry, add 1-2 tablespoons of almond milk, if needed.
Storage Instructions
Storing: Store leftover muffins in an airtight container on the counter at room temperature for one day, or in the refrigerator for 3-4 days.
Freezing: You can also freeze them for up to 3 months in a freezer-safe bag. Then, thaw and reheat when ready to enjoy!
Reheating: To enjoy the muffins warm, microwave them for 15-20 seconds or reheat them in the oven at 300°F for 5-7 minutes.
Variations
- Pumpkin Pie Spice Substitution: If you prefer a more traditional gingerbread flavor or don’t have pumpkin pie spice use the following spice combination instead of pumpkin pie spice: 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. Also, don’t forget to add the additional one teaspoon of ground ginger for this recipe.
- Sprinkle With Sugar: For a beautiful presentation and festive touch, sprinkle turbinado sugar or granulated sugar over the muffins before baking.
- Add Mix-Ins: Fold in chopped nuts, mini chocolate chips, raisins, or dried cranberries for extra texture and flavor.
- Low-Sugar Option: Use monk fruit or stevia in place of the sugar for a lower-sugar option.
- Mini Muffins: Pour the batter into a mini muffin tin and reduce the baking time to 10-14 minutes for mini gingerbread muffins, or until a toothpick comes out clean.
Frequently Asked Questions
Are Gingerbread Muffins Healthy?
These gingerbread muffins are a healthier option made with unsweetened applesauce rather than butter or oil. Also, you can use a sugar-free sweetener if preferred to make them lower in sugar.
How Long Do These Muffins Last?
These gingerbread muffins can be stored in an airtight container on the counter for one day or in the fridge for up to four days. For longer storage, freeze the muffins.
Can I Freeze Gingerbread Muffins?
Yes, you can freeze these gingerbread muffins! Allow the muffins to cool completely, then freeze them in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy them again, thaw them overnight in the refrigerator or reheat them from frozen.
Can I Make The Muffins More Festive?
Absolutely! Top the muffins with a light dusting of powdered sugar or a drizzle of icing for a festive touch. Or, you can even sprinkle granulated or turbinado sugar over the muffins before baking them.
More Recipes To Try Next!
- Gingerbread Overnight Oats
- Gingerbread Mug Cake
- Apple Cinnamon Muffins
- Cottage Cheese Blueberry Muffins
- Pumpkin Spice Muffins
- Chocolate Cranberry Muffins
- Healthy Banana Muffins
- Pumpkin Chocolate Chip Muffins
- Apple Oat Muffins
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
GINGERBREAD MUFFINS
Ingredients
- 1 ½ cups all-purpose flour (or Kodiak Cakes Power Cakes Buttermilk Mix)
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (or 1:1 sugar-free sweetener)
- 1/4 cup molasses
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Add the flour, baking powder, pumpkin pie spice, ground ginger, salt, and sweetener to a large bowl. Then, thoroughly mix these dry ingredients.
- To a separate bowl, add the molasses, applesauce, eggs, and vanilla extract. Whisk together the wet ingredients.
- Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense. *If using a sugar substitute and the batter is too dry, add 1-2 tablespoons of milk if needed.
- Line a muffin tin with parchment muffin liners or spray a non-stick muffin pan with oil. Next, evenly pour the batter into the muffin cups, filling each about 3/4 of the way full. Using a large ice cream scoop makes it easy to portion and pour the batter into the muffin pan.
- Bake the gingerbread muffins at 350°F for 18-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once done, let the muffins cool for about 10 minutes before enjoying.
Video
Notes
- Measure The Flour: Measure the flour correctly by spooning it into the measuring cup and leveling it off to avoid dense muffins. For precise results, use a kitchen scale to measure 180 grams of flour.
- Don’t Over-Mix: Stir the batter until just combined to keep your muffins light and fluffy.
- Check If Done: Use a toothpick to test the center of a muffin. The toothpick should come out clean when they’re ready.
- Mix-Ins: You can fold in chopped nuts, mini chocolate chips, raisins, or dried cranberries for extra texture and flavor.
- Storage: Store leftover muffins in an airtight container on the counter at room temperature for one day, or in the refrigerator for 3-4 days. Or, freeze them for up to 3 months in a freezer-safe bag.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
THANKS will be making these very soon
Hi Eileen, You’re so welcome! I’m so excited for you to try them! Let me know how the gingerbread muffins turn out, I’d love to hear what you think.
Can I substitute something for the molasses?
That’s a great question! Molasses is a key ingredient in these muffins because it gives them their signature gingerbread flavor and rich color. While you could try substituting it with something like maple syrup or honey, the muffins won’t have quite the same classic gingerbread taste.