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Glazed Gingerbread Muffins

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What’s better than gingerbread at the holidays? Why, glazed gingerbread muffins, of course! Bake up a batch with this easy recipe.

Ingredients

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  • 1/4 cup butter, room temperature, plus more for muffin cups
  • 2 1/3 cups flour, plus more for muffin cups
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 3/4 cup sugar
  • 1 cup pumpkin puree (not pumpkin pie mix – check the label to make sure)
  • 1/2 cup molasses
  • 2 eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 cup confectioners’ sugar
  • 1/4 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees. Butter and flour a 12 cup muffin tin (you may have extra batter, so if you want to have a second tin at the ready, you might have enough for another four muffins or so).
  2. Whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt together in a large mixing bowl. Set aside.
  3. Beat sugar and butter until light and fluffy, about 3 minutes. Stir in pumpkin puree until smooth, then stir in molasses, eggs, and buttermilk.
  4. Add pumpkin mixture to flour mixture in three stages, stirring well.
  5. Divide batter to muffin cups, filling cups about 3/4 full. Bake until a toothpick comes out clean, about 25-30 minutes. Cool and then remove from pan.
  6. Mix confectioner’s sugar with 2 tablespoons of water and 1/4 teaspoon vanilla in a spouted measuring cup. Drizzle over muffins and let the glaze set, about 15 minutes.

Find it online: https://www.framedcooks.com/glazed-gingerbread-muffins/