Iced Vegan Gingerbread Muffins Recipe
Vegan Gingerbread Muffins | Soft, moist muffins spiced with cinnamon, nutmeg, clove, and ginger, iced with an easy powdered sugar icing. These gingerbread muffins are a great breakfast or snack!
It’s that time of year! Cozy fall baking is in, and these vegan gingerbread muffins are a must-have! My basic vegan muffin recipe produces soft and moist muffins in only 20 minutes. Add classic gingerbread flavours like cinnamon, nutmeg, clove, ginger, and molasses, then top with a quick glaze.
This vegan gingerbread muffin recipe only requires a few easy steps. First, mix the dry ingredients. The flour, baking powder, and spices. Then mix the wet ingredients. The oat milk, sugar, vanilla, and molasses.
Pour the dry ingredients into the wet ingredients and whisk until a smooth batter forms. Scoop the batter into your muffin tin, either greased or lined with muffin liners. I like using a cookie scoop for this step since the batter is thin.
The best part about these gingerbread muffins is that they’re ready in 20 minutes! They’re so quick and easy to make, they’re the perfect fall treat for a cozy evening or a quick weekend breakfast.
What is gingerbread flavour?
Gingerbread is a flavour profile used in many baked goods, especially during the fall and winter seasons. They’re typically flavoured with spices like cinnamon, nutmeg, cloves, and ginger, and sweetened with molasses or brown sugar.
Gingerbread comes in all shapes and sizes from gingerbread cookies and cakes to gingerbread muffins. Gingerbread cookies are normally iced with a simple icing sugar icing, and I’ve incorporated that idea into these muffins with an easy glaze.
What kind of molasses is used in muffins?
There are a few different types of molasses. Light, dark, and blackstrap. The best type of molasses for baking is light molasses (sometimes called fancy molasses). It offers a mild, sweet flavour. Blackstrap molasses is rarely used in baking and is mainly used in savoury dishes.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Mix the flour, salt, baking powder, and spices in a mixing bowl.
Whisk the plant milk, melted butter, sugar, vanilla, and molasses in a large mixing bowl.
Add the dry ingredients to the wet ingredients and mix until a smooth batter forms. The batter will be on the thinner side.
Fill each muffin liner about 3/4 full. Bake for 20 minutes.
Whisk the icing ingredients together until smooth.
Transfer the baked muffin to a cooling rack to cool. Drizzle with the icing.
Enjoy the muffins as is, or slice them in half and spread with vegan butter.
Tips for making gingerbread muffins
What to serve with vegan muffins
Muffins are a great breakfast item! Pair them with a smoothie, yogurt bowl, or fruit bowl.
My favourite way to enjoy any muffin is to warm it up for 15 seconds, slice it open, and spread it with vegan butter.
If you’re a fan of muffins, try my Vegan Strawberry Muffins. Make a batch of both, and freeze for an easy work/school lunch item.
Storage
Store the muffins covered at room temperature for up to 3-4 days. Or store in an air tight container or bag in the freezer for up to 3 months. Thaw them at room temperature.
To warm a muffin, just heat it in the microwave for 15-20.
FAQ’s
The best and most commonly used type of molasses for baking is light molasses. It can also be called fancy molasses. It offers a mild, yet sweet, flavour.
Your muffins may not turn out light and fluffy if you have overmixed the batter. To avoid this, only mix the muffin batter until it is combined.
Vegan Gingerbread Muffins
Equipment
- 18 muffin liners
- 2 mixing bowls
- 1 whisk
Ingredients
Gingerbread Muffins
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground clove
- ⅛ teaspoon ground ginger
- 2 ½ cups plant milk I used oat milk. Warmed.
- ⅔ cups brown sugar packed
- ¼ cup vegan butter 1/2 stick. Melted.
- 1 teaspoon vanilla extract
- ¼ cup fancy molasses
Icing
- 1 ½ cups icing sugar
- 2 tablespoons + 1 teaspoon plant milk I used oat milk.
- ⅛ teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (180°C) and line the muffin tin with muffin liners. Just greasing the muffin tin also works.
- In a medium sized mixing bowl, whisk together the flour, salt, baking powder, and spices. Set aside.
- In a large mixing bowl, whisk together the plant milk, brown sugar, melted butter, vanilla, and molasses.
- Add the dry ingredients to the wet ingredients and whisk until there are no lumps.
- Fill the muffin liners about 3/4 full, and bake for 20-22 minutes. To check if your muffins are baked, poke the center of one with a toothpick. If it comes out clear, or with a tiny amount of crumbs, they're ready.
- Allow the muffins to cool for 2-3 minutes and then transfer them to a cooling rack to cool the rest of the way. Bake the rest of the muffins.
- Add the icing ingredients to a small bowl and whisk until smooth. Drizzle the icing over the muffins.
Notes
Nutrition
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
