I created these muffins using the nervous energy I had yesterday, election day.  I find elections, and politics in general, very stressful!   Creating recipes and cooking is therapeutic for me.  Combine that with the fact that I LOVE gingerbread, and you have these moist, delicious muffins.

UPDATE 11/11/12: I made these again but added a little holiday twist this time around.  I sprinkled crushed peppermint candy on top before placing muffins in the oven.  The combination of peppermint and gingerbread was a real treat!

Gingerbread Muffins

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These muffins are exploding with fall flavors of ginger, cloves, cinnamon and nutmeg. For an even healthier version, replace liquid sweeteners with date syrup. For an extra gingery kick, sprinkle shaved candied ginger on top prior to baking. A nice addition!

• CourseBaked Goods, Cupcakes, Dessert, Muffins

Servings

12 muffins

Servings 12 muffins

Gingerbread Muffins Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe These muffins are exploding with fall flavors of ginger, cloves, cinnamon and nutmeg. For an even healthier version, replace liquid sweeteners with date syrup. For an extra gingery kick, sprinkle shaved candied ginger on top prior to baking. A nice addition! CourseBaked Goods, Cupcakes, Dessert, Muffins Servings 12 muffins Servings 12 muffins

Ingredients

• 1 cup oat flour
• 1 cup whole wheat pastry flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp ground ginger
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 cup Sucanat dried cane juice
• 1/2 cup blackstrap molasses
• 1/4 cup pure maple syrup
• 1/2 package firm silken tofu 12 ounce package
• 1 heaping cup pumpkin puree
• 1 tsp vanilla

Servings: muffins

Units:MetricUS Imperial

Instructions

1. Preheat oven to 350.
2. In a large bowl, sift together flours, baking powder, baking soda, salt and spices. Whisk in Sucanat.
3. In blender, combine molasses, maple syrup, tofu, pumpkin and vanilla, and blend until smooth.
4. Add wet ingredients to dry and stir until combined.
5. Fill muffin cups with batter, sprinkle with ginger if using, and bake 18-20 minutes.

   

Recipe Notes

These are rich and yummy enough to serve as a cupcake.  Mix an 8 oz tub of Tofutti Cream Cheese with 1/4 cup maple syrup and 1 tsp vanilla using a mixer and you're all set!

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