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It's not quite time to start singing decking the halls and singing carols (my children are greatly relieved about that second part at least when it comes to their mother singing), but it is time to start thinking about holiday baking. At least in the U.S., the weather is turning cooler and Thanksgiving is cooooooming. Are you gonna be ready? These warm, lightly spiced gluten free gingerbread muffins are just the thing to get you in the spirit.
These ridiculously easy muffins are not too sweet (only 1/2 cup of refined sugar in the whole dozen muffins) and have just the right simple blend of spices. And since they call for oil instead of butter, they're naturally dairy free too. They're perfect for breakfast or just a snack or lunchtime extra. Muffins for everyone!
The wee bit of glaze on the top of each muffin is just as simple as could be (to confectioners' sugar, add water 1/4 teaspoonful at a time until you have a very thickly pourable glaze), and is mostly because the gingerbread muffins were looking for a little jingle, a little bling to look like they were in the spirit.? Not too much bling, because it is early and less is more.
Spiced Holiday Gluten Free Gingerbread Muffins
Ingredients
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- ¼ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons ground cinnamon
- 1 ¼ teaspoons ground ginger
- ¼ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- ¼ cup (84 g) unsulphured molasses
- 2 tablespoons (42 g) honey
- 6 tablespoons (84 g) neutral oil (canola, vegetable, grapeseed, peanut oils all work)
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
Instructions
- Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin and set it aside.
- In a large bowl, place the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, salt and sugar, and whisk to combine well.
- In a separate, medium-sized bowl, place the molasses, honey, oil and eggs, and beat until well-combined.
- Create a well in the center of the large bowl of dry ingredients, add the molasses mixture and mix until just combined. The batter will be thick and sticky.
- Divide the batter evenly among the prepared wells of the muffin tin. They should be able 3/4 of the way full. With wet fingers or a wet spatula, pat the batter into an even layer in each well.
- Place the tin in the center of the preheated oven and bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached (about 20 minutes).
- Remove from the oven and allow to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Kris Buttweiler says
These were AMAZING! This is a recipe I will keep around. They turned out moist and had a lot of flavor! Love! Thank you!
Jennifer S. says
I seriously love gingerbread! Another fab recipe! Though I just was thinking that I’m ready to tackle the braided nutella bread.,…… Finally!
Deborah says
This looks sooo “Fallish”, can’t wait to try them! In your bread recipes you say to use Extender Tapioca Starch and Whey Isolate. Are there certain brands you like for both, because I’m confused about all the options out there. Being new to gluten free, I’m spending money on products that aren’t working or taste good in my baking. So I’m trying to make sure I buy the best product for the outcome. Especially since I have a non-gluten husband who is very critical if it doesn’t taste right.
Deborah W says
I saw what you use for each product on your resources page. Thsnks!
Carole says
Am going upstairs to make these right now …
Anne Marie says
Thank you I will give it a try!! I remember you also had a recipe for Gluten-Free Cinnamon Doughnut Muffins where you gave a substitution for 2 eggs could I use that substitution, would that work? Thanks again!! Anne Marie:)
Anne Marie says
Would love to try, but how about an egg substitute. That would be great my daughter is allergic. Any suggestions would be very helpful!! Thank you:)
Nicole Hunn says
Unless I state otherwise, Anne Marie, I haven’t tested a recipe with substitutions so I’m afraid I really don’t know and you’ll need to experiment! That being said, my favorite egg substitute is a “chia egg” (just google it if you’re not familiar!) and it usually works when there are, at most, 2 eggs in a recipe (like here). Good luck!
Mary Jane says
Not sure about replacing the molasses with omething. It has a very strong taste. Maybe just increase honey. It’s about the same consistency and by adding the other spices, you increase the flavor. That’s what I would do. Gonna make these real soon.
Ralu says
For me it is not easy to find molasses (I do not leave in the US) and I wanted to ask if there something with which we can replace it? Honey for example? Thank you so much! Also, I was thinking that we could add cloves and nutmeg for an even more intense and rich aroma. What do you think?
Nicole Hunn says
If you replace the molasses with honey (similar consistency and sweetness), I’m afraid these just won’t taste like gingerbread, Ralu. Give it a try though, and of course feel free to play with the spices! I’d start with just about 1/4 teaspoon ground cloves.
Angela Platt says
Treacle can replace molasses if you can get it; that’s what we use in the UK. These sound amazing, Nicole. Many thanks.