Gingerbread Muffins
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!
  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!