Gingerbread Muffins + Gingerbread Latte

Gingerbread Muffins 

Tastes like a gingerbread cookie… but in muffin form! If you ask us, that combo of ginger, cinnamon and molasses says happy holidays in a single bite. Our official taste testers (founder Kristin’s kiddos!) needed no words. With one taste, their eyes were glistening with delight.

  1. Heat oven to 375°F. In a medium bowl, whisk together molasses, applesauce, cinnamon, ginger and milk. Add entire bag of baking mix, and whisk until combined.
  2. Let batter rest for 5 minutes. Then, whisk again until very well blended into thick batter. Stir in cranberries, if using.
  3. Spoon batter into a paper-lined muffin tin, filling each 3/4 full. Bake 25-30 minutes on upper-middle rack until a toothpick comes out with a few moist crumbs. Allow to cool slightly. Enjoy!

To make your own quick icing: Mix ½ cup powdered sugar with 2 teaspoons of milk, adding more milk very gradually, if needed. Drizzle over slightly cooled muffins.


Gingerbread Latte 

  • 1-2 shots espresso
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 tablespoons molasses
  • 1 cup oat milk (or milk of choice)
  1. In a coffee cup, dissolve spices and molasses in the espresso, and mix well.
  2. Froth the milk, and spoon over the espresso mixture. Stir slightly and enjoy warm.

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