Looking for a way to use up my remaining stores of molasses, I decided to tweak my pumpkin muffin recipe for the holidays. The result is a gingerbread muffin that's just spicy enough without being over the top. For vegans, this recipe is easily adaptable. Just swap the egg for egg replacement (I like Bob's Red Mill) and use almond milk instead of regular. —Sabrina Sucato
about 12 muffins
1 3/4 cups
1 3/4 teaspoons
1/3 to 1/2 cups
In This Recipe
Preheat oven to 350 degrees Fahrenheit.
Spray muffin pan with nonstick spray.
In a large bowl, mix flour, baking powder, baking soda, ginger, cinnamon, and nutmeg.
In another bowl, mix brown sugar and eggs. Add oil, molasses, milk, and vanilla to combine.
Pour dry ingredients into wet ones and stir to combine. If batter looks too dry, add a splash more milk.
Spoon batter into cups and bake for about 15 minutes. Top with a drizzle of confectioner sugar glaze if desired.