It’s Christmas Eve! So, Gingerbread Muffins for breakfast seem fitting. Whether it’s breakfast, dessert, or just a fireside snack, you’re going to want these muffins in your life ASAP. They’re unbelievably soft (thank you, pumpkin!), sweet- but not overly done (thank you, molasses and Vitafiber!) and because you bake them briefly at 425F, the tops have the perfect crispness to contrast the buttery softness of the body. Oh, and aside from the chips, these babies are vegan too! Hope you love these Gingerbread Muffins as much as I do!
- Yield: 12-15
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Gingerbread Muffins
Unbelievably soft, with the perfect balance of sweet + spice, these Gingerbread Muffins are perfect for breakfast, dessert, or a seasonal snack!
Ingredients
- 2 cups all-purpose flour
- 3T ground flaxseed
- 1T cinnamon
- 2 tsps ginger
- 1 tsp all spice
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2/3 cup dark brown sugar
- 1/3 cup Vitafiber syrup
- 2T molasses
- 1 can pure pumpkin puree
- 1/2 cup walnut oil
- 1T vanilla extract
- 1 1/2 cups white or cinnamon chips
Instructions
- Preheat oven to 425F.
- Combine all the dry ingredients together- flour through brown sugar. Stir in the remaining ingredients (except the chips) until the mixture is smooth. Fold in 1 1/4 cups of the chips. Evenly divide between 12-16 lined muffin tins, filling the tins all the way to the top!
- Bake at 425F for 5 minutes. Immediately turn heat to 350F, and bake another 13-16 minutes. Remove the oven and allow to sit in the cupcake tins 5-10 minutes before removing to cool on a wire rack.
- Once cooled, melt the remaining 1/4 cup of chips. Use a knife to drizzle the melted chocolate on top of the muffins and enjoy!
Allergens
