Holiday Gingerbread Muffins

      No Comments on Holiday Gingerbread Muffins

The delightful, not-too-sweet spice of gingerbread is one of our favorite treats during the holidays. These days the gingerbread flavor comes in so many forms, too…cookies, cakes, lattes, houses…so we mixed up a batch of muffins (with cream cheese frosting!) to see if we could capture the taste that gingerbread lovers crave and the healthfulness that runners demand. Try it for yourself and see what you think.

Here’s What Ya Need for the Muffins:

  • Large mixing bowl
  • Mixing spoon
  • Measuring cup
  • Muffin tin (the recipe will yield about 36 muffins)
  • Paper muffin tin liners
  • 3 ½ cups all purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon ground cloves
  • 1 tablespoon ground ginger
  • 1 cup brown sugar, loosely packed
  • 1 cup molasses
  • ¾ cup canned pumpkin
  • ½ cup nonfat Greek yogurt
  • ½ cup applesauce
  • 1 cup hot water

…And for the Frosting:

  • Small mixing bowl
  • Mixing spoon
  • Measuring cup
  • Measuring spoons
  • 1 ¼ cup extra firm silken tofu
  • ¾ cups cream cheese (or light cream cheese)
  • 1 teaspoon pure vanilla extract
  • Agave sweetener to taste

Here’s What Ya Do:

  • Preheat oven to 350 degrees Fahrenheit.
  • Line muffin tins with paper liners.
  • Combine all dry ingredients in large mixing bowl.
  • Gently fold in molasses, canned pumpkin, nonfat Greek yogurt and applesauce.
  • Divide batter evenly into muffin tins.
  • Bake on middle rack for 20-25 minutes, or until a toothpick inserted into center of the muffin comes out clean.
  • Remove muffins from oven and allow to cool completely.
  • While muffins are cooling, prepare the cream cheese frosting. Combine all frosting ingredients in a small mixing bowl and mix thoroughly. Cover and chill in refrigerator for one hour.
  • When muffins are completely cool, spread with frosting and serve. Refrigerate any leftovers, as frosting is perishable.

Related posts: