Gingerbread Muffins
These gingerbread muffins are easy to make, lightened up, festive, and flavorful! They are made with molasses and warm spices for a delicious holiday treat!
Servings: 10 servings
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
Serving: 1muffin | Calories: 115kcal | Carbohydrates: 22.5g | Protein: 3.3g | Fat: 1.2g | Saturated Fat: 0.4g | Cholesterol: 37mg | Sodium: 76mg | Fiber: 0.7g | Sugar: 6g