Autumn Spice Gingerbread Muffins

As the leaves turn vibrant shades of amber and gold, there’s a certain magic that fills the air, signaling the arrival of autumn. One of the best ways to embrace this cozy season is by indulging in delicious baked goods, and what better treat to savor than Autumn Spice Gingerbread Muffins? These delightful muffins are not only bursting with warm spices but also evoke the comforting essence of the fall season.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

For the Muffins

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

Equipment

Muffin Tin
Mixing Bowls
Whisk
Electric Mixer
Measuring cups and spoons
Spatula
Cooling rack

Method

Step 1: Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
Step 2: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
Step 3: In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy.
Step 4: Add molasses, eggs, and vanilla extract to the mixture and mix until well combined.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.
Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins can be frozen for up to 3 months. Serve warm with butter or a drizzle of honey for added sweetness.