Gingerbread Muffins

Oh Gingerbread Muffins, how I love thee.
This time of year, I can’t get enough gingerbread.  These little muffins are perfect for breakfast, dessert or a snack too.  I love making mine mini sized but they’re delish big as well.  Little bites of gingerbread heaven.  Enjoy!
This recipe yields about 1 1/2 dozen regular sized muffins or about 35 mini muffins.
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1 cup sugar
3/4 cup vegetable oil
2 eggs
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground ginger plus a ½ tablespoon more for the frosting
½ a tablespoon cinnamon
3 tablespoons molasses
3 cups powdered sugar
½ cup butter, softened
a splash of milk

Preheat oven to 350 degrees.
Line 2 (12 count) muffin tins with cupcake liners or lightly spray mini muffin tins (this would make about 35 mini muffins). Set aside.
In a mixing bowl, beat with an electric mixer the sugar, vegetable oil and eggs.  Set aside.
In a separate mixing bowl, combine flour, salt, baking soda, 1 tablespoon ginger and cinnamon with a fork or whisk.
Slowly beat the flour mixture into the sugar mixture.  Beat until just combined.  Next, beat in your molasses until just combined.  
Divide batter between your muffin tins.
Bake muffins 14 to 16 minutes or until a toothpick inserted in the middle comes out clean.  If you’re using mini muffin tins, bake about 8 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool completely before frosting.  To make the frosting, beat the powdered sugar, butter and milk together until smooth.  Add extra sugar if it’s too thin or extra milk if it’s too thick.  Beat in ½tablespoon of ground ginger.  Top cooled muffins.

Gingerbread Muffins are always a win at my house.

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  • Cami December 13, 2015 at 2:43 pm

    What topping do you put on these? Looks delicious!

  • The Cooking Project. December 13, 2015 at 5:27 pm

    I love this, but is there a substitute for molasses?

  • Amanda Lomax December 13, 2015 at 6:15 pm

    What's that delicious-looking frosting ya topped them with?? ?

    • Mix and Match Mama December 13, 2015 at 8:26 pm

      Eeks! I totally left that off the first time! Just went back and added it in!

  • Joanne Voth December 13, 2015 at 10:54 pm

    These look delicious, with or without the frosting!

  • Jennifer Huff December 14, 2015 at 12:26 am

    Hi Shay! I just made this recipe and followed it exactly how you posted above and I used mini muffin pans but they did not turn out at all, I was wondering if maybe they should have more four than just 1 cup? Thanks so much!

    • Mix and Match Mama December 14, 2015 at 10:42 am

      Do you mean more flour? No, it's just one cup. This recipe is just a mix and match of my Apple Cinnamon Muffins and they both only call for a cup. What went wrong with your muffins?

    • Jennifer Huff December 14, 2015 at 6:33 pm

      Oops, yes I meant flour. I used two mini muffin pans and each pan holds 24 muffins. The batter overflowed all over the top of the pan and then when I took them out of the oven the part that was still in the muffin part of the pan sunk to the bottom, it was weird and I was surprised.

  • meigancam01 December 14, 2015 at 5:32 pm

    Gingerbread Muffins!! Something new!!
    Anyway looks delicious to me.!!
    Thanks for sharing this recipe.!

  • Jennifer Huff December 14, 2015 at 9:41 pm

    Oops, yes I meant flour. I used mini muffin pans that hold 24 muffins each and I ended up filling 40 of them. When the timer went off I checked them and the batter had spilled all over the top of the pan and the part that was still in the muffin holder was sunk down. I have no idea why.

  • Julianne Garrett December 19, 2015 at 12:27 pm

    Jennifer, the same thing happened to mine. Weird!