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!

CourseBaked Goods, Cupcakes, Dessert, Muffins

Servings

12muffins

Servings

12muffins

Ingredients

1cup oat flour
1cup whole wheat pastry flour
2tsp baking powder
1tsp baking soda
1/2tsp salt
1/2tsp cinnamon
1/2tsp pumpkin pie spice
1/2tsp ground ginger
1/4tsp allspice
1/4tsp nutmeg
1/4tsp ground cloves
1/4cup Sucanatdried cane juice
1/2cup blackstrap molasses
1/4cup pure maple syrup
1/2package firm silken tofu12 ounce package
1heaping cup pumpkin puree
1tsp vanilla

Instructions

Preheat oven to 350.
In a large bowl, sift together flours, baking powder, baking soda, salt and spices. Whisk in Sucanat.
In blender, combine molasses, maple syrup, tofu, pumpkin and vanilla, and blend until smooth.
Add wet ingredients to dry and stir until combined.
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!