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.