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Autumn Spice Gingerbread Muffins Recipe

Autumn Spice Gingerbread Muffins

As the leaves begin to change and the air turns crisp, there's nothing quite like the warm, comforting aroma of freshly baked muffins wafting through your kitchen. These Autumn Spice Gingerbread Muffins are the perfect way to embrace the season, combining the rich, deep flavor of molasses with a medley of warm spices that evoke cozy fall memories.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.5 cup molasses
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk

Equipment

  • Muffin Tin
  • Paper liners or cooking spray
  • Mixing bowls (medium and large)
  • Whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • Cooling rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease it with cooking spray.
  2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Set aside.
  3. Step 3: In a large mixing bowl, cream the softened unsalted butter and packed brown sugar together until light and fluffy, about 2-3 minutes.
  4. Step 4: Beat in the molasses, eggs, and vanilla extract until well combined.
  5. Step 5: Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Mix until just combined.
  6. Step 6: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Step 7: Bake for 18-20 minutes, checking for doneness with a toothpick.
  8. Step 8: Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.