Description
Incredibly moist and fluffy Gingerbread Muffins topped with a delicious Maple Glaze. The perfect festive holiday gluten-free muffins!
Ingredients
Scale
- 2 1/4 cup Bobs Red Mill Gluten Free 1 to 1 Baking Flour
- 2 1/2 tsp. Baking Powder
- 1 tsp. Ginger Spice
- 1 1/2 tsp. Cinnamon
- 1 1/2 tsp. Cloves
- 1/2 cup Dark Brown Sugar
- 1/2 cup Sugar
- 1 tsp. Vanilla Extract
- 2 eggs ( room temp. )
- 1 yolk ( room temp. )
- 1/3 cup Grapeseed Oil
- 1/2 cup Blackstrap Molasses
- 1/2 cup Unsweetened Cashew Milk
Maple Glaze
- 2 tbsp. Earth Balance Butter ( melted )
- 1 cup Powdered Sugar
- 1 tsp. Vanilla Extract
- 6 tbsp. Maple Syrup
Instructions
- Preheat oven to 350 degrees.
- Line muffin tin with cupcake liners
- In a medium bowl mix flour, baking powder, spices, and set aside.
- In a large bowl blend together sugar, brown sugar, oil, vanilla extract, and molasses.
- Add eggs and blend again.
- Blend in flour until combined. ( don’t over blend )
- Stir in cashew milk.
- Scoop batter into cupcake liners and bake for 20 -22 minutes. Insert with a toothpick, if the toothpick comes out clean then it is done baking.
- Remove from oven and let cool completely.
Maple Glaze
- In a medium bowl add melted butter, maple syrup, and vanilla extract. Stir until thoroughly combined.
- Whisk in powdered sugar until glaze is smooth with no lumps.
- Using a fork drizzle maple glaze over the top of each muffin.
- Prep Time: 15
- Cook Time: 20
- Category: american
- Method: bake
- Cuisine: Breakfast
