Muffin Monday: Gingerbread Muffins
Author: 
Recipe type: Muffins
Serves: 12
 
Ingredients
  • 2 tablespoons packed brown sugar
  • 1/2 cup honey
  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 oz cream cheese
  • 1/4 stick butter
  • 1 cup confectioners sugar
  • 2 tablespoons maple syrup
Instructions
  1. Heat oven to 400°F.
  2. Grease bottoms only of 12 regular-size muffin cups or line with muffin liners.
  3. In a medium bowl, combine flour, baking powder, baking soda, ginger, salt, cinnamon and all spice. Set aside.
  4. In large bowl, beat brown sugar, honey, milk, oil and egg with spoon. Stir in dry ingredients just until flour is moistened. Gently mix the pumpkin puree.
  5. Divide batter evenly among muffin cups.
  6. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes.
  7. For the frosting: Mix together ingredients with an electric mixer until smooth and creamy.
  8. Drizzle with maple cream cheese frosting (optional) and dust with candied ginger and cinnamon.
Recipe by Baker Street at https://bakerstreet.tv/2011/11/muffin-monday-gingerbread-muffins/