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!
Serving Size 18 muffins
Equipment
- 18 muffin liners
- 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
Don't overmix the muffin batter. Only mix until fully combined.
