Gingerbread Muffins or Cupcakes
Gingerbread muffins and hot chocolate are like a warm, snuggly hug- especially lovely on a cold winter’s day.
They make great snacks, but are also wonderful slathered with butter and eaten alongside a bowl of butternut squash soup or a salad.
Want a festive dessert or treat? Top the gingerbread muffins with vegan cream cheese frosting. (I kind of drowned mine- versus decorating. haha)
This helpful post has a section that covers different types of vegan cream cheeses and what works best.
Ok, time to make gingerbread muffins!
When it comes to talking about a gingerbread recipes, I start with the molasses.
As I mentioned in another post, I really, really prefer using the brand- Grandma’s Molasses. This isn’t an ad. To me, it tastes the best of what I’ve tried so far.
Next up would be the spices. Go with the convenience of store bought- I love Trader Joe’s pumpkin pie spice!
You can also do it up homemade. I don’t know if it’s less expensive, but it does allow you to control the amount and type of spices you use.
If you’re interested, I have a couple of different recipes linked in my Vegan Pumpkin Spice Cake post.
For the milk, I had Silk Dairy Free Heavy Whipping Cream Alternative on hand.
I usually use creamy oat milk, but I’m actually glad I tried this out. As you can see, the heavy whipping cream gives the batter the look of meringue frosting.
It also seems to give the batter a little more oomph, so the gingerbread muffins didn’t sink in the middle.
(I made a gingerbread loaf the other day, recipe coming, and I used half cream and half milk. The rise wasn’t as great, but it might have been the pan. I’ll have to make it again, but in a little smaller pan.)
The tops of the muffins turn out with a nice crust, while the insides are fluffy tender. They kind of look like molasses cookies, don’t they?
The recipe makes 6 jumbo gingerbread muffins, or 12 standard size. My husband loves the bigger ones, but I think I might try mini next time.
I’m dreaming of perfect little bites of YUM… oh, and a white Christmas too. lol
I guess mini muffins mean that I’ll need to do some more “hardship” recipe testing. ha
Speaking of recipe testing… I have a vegan chicken pot pie in the oven, and I’m trying it with puff pastry.
SOOO the house is filled with the lingering scents of gingerbread, and now the stronger aroma of this pie baking. Yeah, it’s drool city here!
Ok, back to these wonderful snacks, desserts… whatever you want to call them. These gingerbread muffins are an amazing combination of dense but fluffy, spicy but mellow. I promise you’ll love them.
They are true muffins, but they can also be cupcakes. Yep, magical. And it’s the season for it.
Here’s wishing you the happiest of holidays, and I hope that your Christmas is merry and bright. Enjoy!
Preheat oven to 425°F. Prepare 6-cup jumbo or 12 cup standard muffin tin with nonstick cooking spray or paper liners. Add vinegar to a large glass measuring cup, and then add enough milk to measure 1/2 cup. Whisk yogurt into milk mixture until combined; set aside for 15 minutes. After 15 minutes, whisk the molasses and vanilla extract into the milk mixture; set aside. In a medium bowl, whisk flour, cornstarch, baking soda, baking powder, spices, and salt; set aside. In a large bowl, cream the butter and sugar together on medium speed- just until fluffy. Beat in half the egg until mixed, and then beat in the remaining egg. On low speed, beat in half the flour mixture until almost mixed. Beat in milk mixture, and then remaining flour. Do not over mix. Divide batter among prepared muffin cups, and bake for 5 minutes. Reduce heat to 350°F: Jumbo- continue baking 18 to 20 minutes longer, or until toothpick inserted in center comes out clean. Standard- continue baking 13 to 15 minutes longer, or until toothpick inserted in center comes out clean. Turn off heat, open oven door, and let muffins sit in oven for 2 minutes longer- no longer than that. Remove pan to a wire rack for 5 muffins, before remove muffins from tin to a cooling rack. * I used non-dairy heavy whipping cream, but I have also used regular unsweetened oat milk. Any creamy plant based milk is fine.
**See post above for pumpkin pie spice recipes- if you need one, or just use store bought. I love Trader Joe's!Gingerbread Muffins
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Ingredients
Instructions
Notes
P.S. I just posted another yummy gingerbread recipe. This one is a Biscoff Latte Gingerbread, and it is sooo good!
