Home » Recipes » Dessert » Muffins and Quick Breads » One Bowl Spiced Gingerbread Muffins
Jump To Recipe
★★★★★36 reviews
A simple, one bowl recipe for gingerbread muffins full of brown sugar, molasses, warming spices, and a hint of citrus. This easy recipe makes an even dozen of high-topped, super moist, and flavorful muffins that are perfect for cozy breakfasts! Dairy free + vegan option.
This week has been a blur of flour, butter, and sugar as we head full steam into the holiday baking season.
I’ve whipped up all sorts of delicious goodies (gooey cinnamon rolls, and caramel crumb bars, and sooo many cookies!) but these cozy gingerbread muffins – packed with vanilla, cinnamon, ginger, and cloves – have been stand outs.
What you’ll love about these gingerbread muffins
This gingerbread muffin recipe starts out loosely-based on my one-bowl dark chocolate banana muffins, but deviates a bit, incorporating deeply-flavored molasses and loads of cinnamon and ginger in lieu of the cocoa.
The result is a moist, flavorful muffin that beams with warming spices, a hint of orange, and makes a hearty winter breakfast treat. This recipe makes a perfect even dozen, and is sure to fill your kitchen with the heavenly aroma of the holidays.
I think you could also add some chocolate chips to the batter to make the mix that much more excessive and fabulous. Or, you can drench the muffin tops in a maple glaze like I did here – akin to a baked gingerbread doughnut – for an even more indulgent sweet. Happy baking!!
Ingredients in these spiced gingerbread muffins
The ingredients list may seem a little long, but they’re all pantry staples, and come together quickly in one big bowl. Here’s what you’ll need to make them:
- banana: this first ingredient may seem odd, but the banana adds moisture and natural sweetness. The final muffins aren’t overtly banana flavored, but if banana isn’t your thing, you can use unsweetened applesauce instead, or try my maple pumpkin gingerbread muffins made with canned pumpkin puree instead!
- egg: you’ll need just one egg for the muffins. For vegan gingerbread muffins, you can also use a flax egg (see recipe notes).
- vanilla: for an oh, so delicious flavor boost.
- orange zest: the orange zest is optional, but it adds a lovely brightness to the muffins and brings out the warmth of the other spices.
- warming spices: lots of cozy flavor in the form of cinnamon, ginger, cloves, and nutmeg.
- salt: just a pinch to intensify all the other flavors. My favorite is Diamond Crystal.
- oil: I love to use olive oil in my baking, but you can use canola, vegetable, or avocado oil.
- molasses: this is key for the deep, slightly bitter flavor of classic gingerbread. I use the regular Grandma’s molasses for most baking (you’ll want to avoid black strap molasses which is too intense for these muffins).
- almond milk: almond milk adds moisture and subtle nuttiness, and makes these muffins dairy free. Feel free to switch it up with your favorite milk.
- white and brown sugar: a combination of both granulated sugar and dark brown sugar adds sweetness and caramel flavor.
- baking powder and soda: we’re using both baking powder and baking soda for these muffins, for just the right amount of leavening.
- all purpose flour: regular AP flour makes up the base of these muffins. For tender muffins, be careful not to overmix when adding the flour.
Find all the exact measurements and recipe instructions below.
Gingerbread Muffins: FAQs
How to store homemade gingerbread muffins:
These muffins will keep covered in an airtight storage container for 2-3 days at room-temperature. The muffins will get sweeter, spicier, and more moist over time. After that, it’s best to keep in the fridge or freezer for up to a week.
Can I freeze these muffins?
Like most quick breads, these gingerbread muffins freeze well, too. I wrap each tightly in plastic then in aluminum foil. They’ll keep for up to 3 months in the freezer. Simply thaw at room temperature or in the microwave (for about 30 seconds at half power) when ready to eat. Enjoy!!
How to make vegan gingerbread muffins:
For vegan gingerbread muffins, simply replace the egg with a flax egg (see recipe notes below). Be sure to use almond milk, and organic sugar produced without the use of animal products.
Other easy and delicious muffin recipes you’ll love
- One bowl dark chocolate banana muffins
- Maple pumpkin gingerbread muffins
- Bakery style lemon blueberry muffins
- Cinnamon streusel apple muffins
- Vegan chocolate chip banana muffins
If you make this gingerbread muffin recipe, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
One Bowl Spiced Gingerbread Muffins
- Author: Laura Bolton – Fork Knife Swoon
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 Muffins 1x
- Category: Baking, Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple, one bowl recipe for gingerbread muffins full of brown sugar, molasses, warming spices, and a hint of citrus. This easy recipe makes an even dozen of high-topped, super moist, and flavorful muffins that are perfect for cozy breakfasts! Dairy free + vegan option.
Ingredients
Scale
Gingerbread Muffins
- 1/2 cup (1 small/medium) very ripe banana, mashed
- 1 large egg ¹
- 1 tsp (5g) pure vanilla extract
- 1/2 tsp fresh orange zest (optional)
- 1–1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt (such as Diamond Crystal)
- 1/2 cup (112g) vegetable oil
- 1/3 cup (80g) molasses ²
- 1/3 cup (75g) unsweetened almond milk ³
- 1/3 cup (66g) granulated sugar
- 1/3 cup (71g) (packed) dark brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2–1/4 cups (270g) all-purpose flour, spooned and leveled
Maple Vanilla Glaze or Frosting
- 1 cup powdered sugar, sifted
- 1–2 Tbsp milk
- 1 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
Instructions
Gingerbread Muffins
- Preheat the oven to 400℉. Line a 12-cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
- In a large mixing bowl, use the back of a fork to mash the banana together with the egg until completely combined and only small lumps remain. Use a spatula to stir in the vanilla, orange zest, spices and salt.
- Add the oil, molasses and milk, stirring until completely combined between each addition. Add the sugars and stir to combine. Add the baking powder and baking soda and stir to combine. Fold in the flour until just mixed. Do not overbeat.
- Use a cookie scoop to divide the batter evenly between the muffin cups, about 3/4 full.
- Bake for 10 minutes at 400℉. Turn the oven temperature down to 375℉, turn the muffin pan around, and bake for an additional 7-9 minutes until the muffin tops are set and a cake tester inserted into the center of the muffins comes out clean.
- Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely. Serve warm or at room-temperature.
Maple Vanilla Glaze or Frosting
- In a small bowl, stir together the powdered sugar and milk until the glaze is smooth and creamy. Add more or less milk to create a thicker/thinner consistency if preferred. Stir in the maple syrup and vanilla.
- If Glazing: While the muffins are still warm, dip the tops of each in the glaze, then place on a baking rack to cool/harden.
- If Frosting: Wait for the muffins to fully cool, then use a knife or small offset spatula to spread on frosting.
Notes
¹ You can replace the egg with a flax egg for vegan gingerbread muffins. Simply stir together 1 Tbsp ground flaxseed with 2.5 Tbsp water in a small bowl. Let sit for 5 minutes while you’re getting the rest of the ingredients together (it will thicken up), and add to the batter in place of the egg.
² I use the regular Grandma’s molasses for most baking (you’ll want to avoid black strap molasses which is too intense for these muffins).
³ If you’d prefer not to use almond milk, substitute your favorite dairy or non-dairy milk instead.
Keywords: gingerbread muffins, one bowl, easy, banana, dairy free, spice muffins, molasses, quick gingerbread
Originally published on December 15, 2014.
posted by Laura on October 25, 2020 (last updated November 19, 2021)
« Previous PostStrawberry Almond Tart
Next Post »Strawberry Jam Crumble Bars
Leave a Rating or Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
115 comments on “One Bowl Spiced Gingerbread Muffins”
-
Karen B — Reply
So delicious Used my top oven at 375 degrees for 14 minutes as it heats up faster. I’ll make these again and again. I added 1/2 cup of crushed nuts to batter
★★★★★
-
Laura — Reply
Thank you so much, Karen!!
-
-
Anonymous — Reply
5 starts with a few tweaks! These were moist and they were like a mix of a muffin and cupcake. They were perfectly sweet and spicy. They didn’t last a day.
We subbed canned pumpkin for the banana, we used real milk instead of almond milk, and we used melted butter instead of the oil, we also added extra of all of the spices. These are highly recommended!
★★★★★
-
Laura — Reply
Thank you so much!! So happy you enjoyed them, and love your pumpkin twist 😊
-
-
Susan — Reply
The muffins came out of my oven a little dry ( it is not the recipe) but had good flavor.
The glaze pushed it over the top!!! I just drizzled the glaze over the tops and let it set.
I liked the idea of the smashed ripe banana and orange zest in the recipe, that added more dimension to the flavor as well. Will keep this recipe and make more very soon.★★★★★
-
Laura — Reply
Thanks so much, Susan!!
-
-
Kim — Reply
These muffins are fabulous! I topped them with the maple vanilla glaze, and it was absolutely delicious! One of my most favorite recipes. Can’t wait to try more of your recipes!
★★★★★
-
Laura — Reply
Thank you so much, Kim!!
-
-
Lyndsay — Reply
Delicious! I thought they were wonderful! My kids loved them too! Two kiddos did without the frosting tho. But loved the muffin! Thanks for the recipe!!
★★★★★
-
Laura — Reply
Thanks so much, Lyndsay!!
-
-
Rebeccah — Reply
Made these with my toddler and they’re amazing! I used King Arthur 1:1 gluten free flour and they’re not heavy at all like some gluten free subs can be. Thank you for sharing!
★★★★★
-
Laura — Reply
Thanks so much, Rebeccah!! I’m glad they worked with the GF flour, too!
-
-
Samantha james — Reply
excellent recipe. loved the orange zest
★★★★★
-
Laura — Reply
Thanks so much, Samantha!!
-
-
Samantha james — Reply
excellent recipe. love the orange zest.
-
Elizabeth Gaasenbeek — Reply
I subbed apple sauce over bananas but followed the rest of the recipe to a tee. The muffins smell and taste so delicious! My house smells amazing with the aromas of spice and molasses. I will definitely make these again.
★★★★★
-
Laura — Reply
Thanks so much, Elizabeth!!
-
-
Gina Slack — Reply
I have made these muffins a dozen times or more. They always come out perfectly baked, beautiful to the eye and oh so splendid! They truly are amazing!
★★★★★
-
Laura — Reply
Thank you so much, Gina!! So happy you love these as much as we do! 🙂
-
-
Jet Mcbride — Reply
absolutely love these!! i am only 14 and i love to bake, and i love to bake before my parents get home from work so the house smells delicious, and it puts them in a great mood, i tried this recipe out today and as soon as my parents walked in their mouths were watering by the incredible smell, the muffins and so soft and light, will definitely save this recipe! thank u!
-
Laura — Reply
Oh, I love this so much! Thank you, Jet!! 🙂
-
Leave a comment »
