December 15, 2014

One Bowl Spiced Gingerbread Muffins

One Bowl Spiced Gingerbread Muffins | Fork Knife Swoon @forkknifeswoon

This past week or so has been a whirlwind, and though I’ve baked all sorts of delicious goodies (sooo many cookies!), I’ve neglected to provide you with any evidence.

I turned twenty eight years old at the beginning of the week, and we celebrated with a fancy dinner out, and a surprise ice skating date. Watching my big, tall husband, who had never ice skated before, slowly and awkwardly making his way around the rink, gripping the rail with every step as elementary school kids lapped him, and falling more than once in front of the crowd, cemented all the love in the world that I have for my wonderful man. Side note: this was also the first time ever, that I’ve out-performed him in any activity even remotely athletic.

The rest of the week is a blur of flour, butter and sugar. Until Thursday.

One Bowl Spiced Gingerbread Muffins | Fork Knife Swoon @forkknifeswoon

I was getting ready for a black-tie holiday ball for my Honey’s office, running terribly late with the hair and nail and makeup efforts that I always think will take less time than they do, when my mom called.

Instantly, from the tone for her voice, I knew something was wrong.

Oliver, my childhood dog, our fourteen year old, black English labrador retriever, our barrel chested, broad-faced, happy pup, had taken a downturn. Nearly blinded by cataracts, and partially (and often selectively) deaf, Ollie had been geriatric for several years, moving slowly due to age and some arthritis in his back legs. Despite being approximately 117 in dog years, and on a daily regimen of vitamins and medicines, he was happy. Happy to go on his daily neighborhood walks, happy to play with his toys and bark at the deer, and always, in typical lab fashion, happy to eat.

But in the last week, he had stopped eating. He could not longer get in and out of his crate, or very well stand up. He seemed disoriented, barking and growling upon being touched, as his body failed him. Arrangements with the vet had been made.

Tears streamed down my cheeks, our own two-year pup asleep at my feet, as my mom gave me the details. “…we had hoped he would make it a few more weeks until Christmas… I know you wanted to say goodbye… we made sure Dr. Wallace could be there…”

I remembered, a decade and a half ago, in the throes of my gangly, awkward adolescence, picking out our sweet little lab puppy, the puppy we had begged for, bringing him home on the way back from Thanksgiving. He shared a birthday with my brother, and the breeder promised us a calm, submissive, mild-mannered pup. Instead, we brought home an oft wild dog, with a penchant for string cheese and avocado foraging, who spent half his life as a teenage version of Marley.

We fell hard for that crazy, happy, knuckle-headed, sweet dog. He became a member of the family (though didn’t always sit still long enough for Christmas cards), and I already miss him.

One Bowl Spiced Gingerbread Muffins | Fork Knife Swoon @forkknifeswoonOne Bowl Spiced Gingerbread Muffins | Fork Knife Swoon @forkknifeswoonOne Bowl Spiced Gingerbread Muffins | Fork Knife Swoon @forkknifeswoon

I needed to fill the house with warming spices, the sort that remind me of home, of my parent’s kitchen around the holidays. Of Ollie’s domain. We still had that party, so I wiped my eyes, reapplied makeup, stepped into my new gown and put a smile on my face.

But the next morning, I set about creating a new gingerbread recipe, packed with cinnamon, ginger and cloves, the sort of heavenly, holiday spices sure to help bolster my spirits. Something about the process of baking, my apron dusted with flour, always seems to cheer me up. Maybe it helps to fill a little bit of that void. At the very least, it’s hard to accurately measure baking ingredients while teary, so maybe the process is just a good distraction.

This gingerbread muffin recipe starts out loosely-based on my one-bowl dark chocolate banana muffins, but deviates a bit, incorporating deeply-flavored molasses and loads of cinnamon and ginger in lieu of the cocoa. The result is a moist, flavorful muffin that beams with holiday spice, a hint of orange, and makes a hearty winter breakfast treat. I didn’t here, but I think you could also add some chocolate chips to the batter to make the mix that much more excessive and fabulous. Or, you can drench the muffin tops in a maple glaze – akin to a baked gingerbread doughnut – for an even more indulgent sweet.

One Bowl Spiced Gingerbread Muffins | Fork Knife Swoon @forkknifeswoon

4.8 from 8 reviews
One Bowl Spiced Gingerbread Muffins
 
Prep time
Cook time
Total time
 
Recipe by:
Yield: 12 Muffins
Ingredients
Gingerbread Muffins
  • 1/2 cup (1 small/medium) very ripe banana, mashed
  • 1 large egg
  • 1 tsp pure vanilla extract
  • zest of half an orange (optional)
  • 1-1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine-grain sea salt
  • 1/2 cup canola or vegetable oil
  • 1/3 cup molasses
  • 1/3 cup unsweetened almond milk (or sub 2% dairy milk)
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2-1/4 cups all-purpose flour
Maple Vanilla Glaze or Frosting
  • 1 cup powdered sugar, sifted
  • 1-2 Tbsp milk
  • 1 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
Instructions
Gingerbread Muffins
  1. Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
  2. In a large mixing bowl, use the back of a fork to mash the banana together with the egg until completely combined and only small lumps remain. Use a spatula to stir in the vanilla, orange zest, spices and salt.
  3. Add the oil, molasses and milk, stirring until completely combined between each addition. Add the sugars and stir to combine. Add the baking powder and baking soda and stir to combine. Fold in the flour until just mixed. Do not overbeat.
  4. Use a cookie scoop to divide the batter evenly between the muffin cups, about 3/4 full.
  5. Bake for 10 minutes at 400 degrees F. Turn the oven temperature down to 375 degrees F., turn the muffin pan around, and bake for an additional 7-9 minutes until the muffin tops are set and a cake tester inserted into the center of the muffins comes out clean. Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely. Serve warm or at room-temperature.
Maple Vanilla Glaze or Frosting
  1. In a small bowl, stir together the powdered sugar and milk until the glaze is smooth and creamy. Add more or less milk to create a thicker/thinner consistency if preferred. Stir in the maple syrup and vanilla.
  2. If Glazing: While the muffins are still warm, dip the tops of each in the glaze, then place on a baking rack to cool/harden.
  3. If Frosting: Wait for the muffins to fully cool, then use a knife or small offset spatula to spread on frosting.

One Bowl Gingerbread Muffins | Fork Knife Swoon @forkknifeswoon

Join the Conversation

Comment Policy: Thank you for taking the time to leave a comment! The most helpful comments include recipe feedback and ratings, along with information on ingredients you may have added or substituted, or advise to other commenters. Disrespectful or abusive comments will be deleted. I do my best to respond to each and every comment, but it may take me a day or two to get back to your question. Thank you for following along!

Leave a Comment & Review

Rate this recipe:  

45 Comments

  • Reply
    Gingerbread Muffins – Golden Muffins
    February 23, 2017 at 2:18 pm

    […] son loves ginger snap cookies, so I am definitely going to have to make a batch of these Spiced Gingerbread Muffins by Laura from over at Fork Knife Swoon for him to […]

  • Reply
    Rufina
    February 6, 2017 at 10:42 pm

    Hello! I like this recipe and I want to cook it. But can you tell me how many miligramms (1/2 cup oil, 1/3 cup molasses, 1/3 cup milk)?

  • Reply
    Rebecca Blackwell
    January 21, 2017 at 3:13 pm

    These look delicious! But then, I love all things gingerbread. One of my family’s favorite breakfast treats is a gingerbread recipe that’s been passed down through our family for years, so I know they’ll love these. Definitely going to make them this week!

  • Reply
    Gingerbread Streusel Muffins with Caramel Icing – Blonde Girl Cravings
    December 18, 2016 at 9:35 pm

    […] Recipe heavily adapted from Fork Knife Swoon […]

  • Reply
    How to Make Hot Chocolate And Gingerbread This Christmas
    December 12, 2016 at 11:21 pm

    […] Try it now […]

  • Reply
    Kelly | Maverick Baking
    December 10, 2016 at 11:26 am

    Hi there! Just wanted to say that I adore this recipe, and I was inspired by it to make my own version. I’ve posted my version using a few ingredient tweaks, and British conversions on my blog, you can find it here if you want to take a look. Thanks so much!

    • Reply
      Laura
      December 17, 2016 at 2:58 pm

      Thanks, Kelly!!

  • Reply
    Jody
    December 8, 2016 at 1:17 pm

    These muffins are so good! I didn’t have a banana so I substituted with applesauce and used coconut oil in place of the canola oil. They turned out awesome, plus the house smelled amazing while they were baking.

    • Reply
      Laura
      December 17, 2016 at 2:58 pm

      Thanks so much, Jody!!

  • Reply
    Danica
    December 7, 2016 at 10:30 am

    Could this be made into a loaf? I’m looking for a recipe to give as neighbor gifts and a loaf would be much easier to pass out than muffins (I will be trying the muffins out for us at home though!). If so can you recommend adjustments to the baking time and temperature? Thank you!

  • Reply
    42 Heavenly Gingerbread Recipes - Earning and Saving with Sarah
    November 17, 2016 at 11:36 am

    […] One Bowl Spice Gingerbread Muffins-A sweet treat with easy prep and cleanup from Fork Knife Swoon.  […]

  • Reply
    carrie
    November 12, 2016 at 4:03 am

    Would you advise its ok to freeze them? just to save some time I wanted to make them today and freeze them for Thanksgiving weekend.

    • Reply
      Laura
      November 13, 2016 at 12:35 pm

      Hi, Carrie! I haven’t tried freezing these, but I have good luck with freezing dense quick breads (like pumpkin or banana bread loaves), so I’m thinking they would work well. Hope you enjoy!!

  • Reply
    These muffins are packed with every fall flavor | Bay Area Property Insights
    November 10, 2016 at 2:52 am

    […] pumpkin gingerbread muffins are an update to one of my favorite seasonal treats: the ever-popular spiced gingerbread muffins that I find myself baking up multiple batches of once Autumn rolls around and my kitchen becomes a […]

  • Reply
    Lori
    November 4, 2016 at 8:05 pm

    These muffins weren’t my favorite gingerbread muffins. They were dry & not very flavorful.

  • Reply
    Doreen Frost
    November 4, 2016 at 5:35 am

    I’m so very sorry to hear about the passing of your family pup. We have a yellow english lab…named Oliver..who is the love of our life…. Sending hugs!

    Thank you so much for this wonderful muffin recipe. I will be trying it out tomorrow morning.

    Take care, doreen

    • Reply
      Laura
      November 10, 2016 at 11:28 am

      It’s a great dog name isn’t it? They become our family 🙂 Thank you so much for your kind words!

  • Reply
    Brittany
    October 25, 2016 at 12:03 pm

    Ummm…I bake a lot. Like A LOT. And these muffins may be one of the best muffin recipes I’ve ever made. My 14 month old son (who doesn’t get a lot of sweet treats) had eyes as big as saucers when he tasted them. Amazing!

  • Reply
    Michelle
    October 23, 2016 at 8:24 am

    OMG, just about the easiest and yummiest muffin recipe I have ever tried! I am a gingerbread lover and these are amazing!!! Thanks so much for the recipe. I will definitely be making these again, and again, and again… 🙂

    • Reply
      Laura
      October 23, 2016 at 10:16 am

      Thank you so much, Michelle!! 🙂

  • Reply
    20 Delicious Muffin Recipes - Retro Housewife Goes Green
    August 31, 2016 at 10:40 am

    […] Spiced Gingerbread Muffins […]

  • Reply
    Katie
    May 29, 2016 at 9:11 pm

    I’ve just discovered this awesome website and made these muffins today. They are incredible, I can’t wait to try more recipes! Thanks so much 🙂

    • Reply
      Laura
      May 30, 2016 at 9:51 am

      Thank you so much, Katie!! Your sweet comment made my day!

  • Reply
    april
    December 16, 2015 at 7:47 pm

    Anyone tried to do 24 mini muffins? Would I just half the cooking times? Any suggestions?

    • Reply
      Laura
      December 17, 2015 at 8:55 am

      Hi April! I haven’t made this recipe into mini muffins yet, but I would would probably reduce the cooking time to around 10-14 minutes? Not sure with the mini muffins if you would need to do the two-stage temperatures (which makes for higher muffin tops), and might just bake these at 375. Let me know what ends up working for you!

      • Reply
        April
        December 20, 2015 at 8:34 am

        Thanks for getting back to me! I baked at 375 and they were done in 10 mins! This recipe yields 48 mini muffins.

        • Reply
          Laura
          December 26, 2015 at 9:05 am

          Oh, good to know! Hope you had a wonderful holiday!!

  • Reply
    Gingerbread Muffins - Life Made Simple
    December 9, 2015 at 1:11 am

    […] *any kind of milk can be substituted hereRecipe source: adapted from Fork Knife Swoon […]

  • Reply
    Devon
    December 5, 2015 at 1:41 pm

    So sorry about your dog! It’s always hard to lose a pet.

    I made these muffins and they are absolutely wonderful. I used whole wheat flour and decreased the sugar to 1/4 cup each. I was also out of molasses so I used maple syrup, didn’t affect the taste at all. Loved them and so did my family!

    • Reply
      Laura
      December 5, 2015 at 1:45 pm

      Thanks so much, Devon! I’m so glad you and your family enjoyed these! They’re one of my favorites this time of year 🙂

  • Reply
    Sav
    November 30, 2015 at 6:29 am

    A+

    I added coarse sugar on top instead of the glaze. Everybody loved them.

    • Reply
      Laura
      November 30, 2015 at 8:26 am

      Thanks, Sav! So glad you enjoyed them!

  • Reply
    livy
    August 13, 2015 at 3:14 pm

    I made this recipe gluten free, and it turned out amazing!!! I simply substituted the flour with a gluten free blend, and added a little less oil and milk, and i couldn’t be happier with the results! This recipe is full of flavor and is the most moist recipe i have made yet! Thanks for the awesome muffins!

    • Reply
      Laura
      August 18, 2015 at 4:13 am

      Thanks so much, Livy! Just curious, which GF flour mix did you use?

  • Reply
    Chris @ Shared Appetite
    December 22, 2014 at 12:07 pm

    These are some beautiful muffins!!! And the fact that it’s just one bowl (i.e. less dishes) makes me super happy!!!

    • Reply
      Laura
      December 22, 2014 at 12:15 pm

      Thanks, Chris!!

  • Reply
    Thursday Things 12.18.14 - just j.faye
    December 18, 2014 at 11:21 am

    […] and molasses-y things. Like these ginger snap cookies, gingerbread scones, gingerbread waffles, gingerbread muffins, ginger biscotti, chocolate gingerbread cookies, and gingerbread ornaments. Oh, and can’t forget […]

  • Reply
    jenna @ just j.faye
    December 18, 2014 at 11:14 am

    Oh no, I’m so sorry to hear about your dog! That’s devastating. Baking is always such a good distraction and these look incredible. I’m all about the molasses and gingerbread these days.

    • Reply
      Laura
      December 22, 2014 at 12:17 pm

      Thank you so much, Jenna!

  • Reply
    April
    December 16, 2014 at 1:25 pm

    Your chocolate banana muffins are our most-baked and most-loved muffins, I can’t wait to try this gingerbread version!! Merry Christmas!! 🙂

    • Reply
      Laura
      December 22, 2014 at 12:19 pm

      Merry Christmas to you too, April!! Hope you love these ones too!

  • Reply
    Nicole ~ Cooking for Keeps
    December 16, 2014 at 11:17 am

    Aww my eyes were tearing up reading this. It’s so hard to lose a beloved pet, I had to go through that few years ago, and it was just horrible. Glad baking helped cheer you up a bit! And happy belated birthday! I’m in the 28 club as well….Trying to prolong 30 as long as possible…. 🙂

    • Reply
      Laura
      December 22, 2014 at 12:19 pm

      I’m sorry to hear you went through the same thing. Even when they’re old, it’s hard to lose a furry member of the family. And thank you for the birthday wishes! (I’m right with you on holding off 30…) 🙂

  • Reply
    Katrina @ Warm Vanilla Sugar
    December 16, 2014 at 4:35 am

    So much yummy spice in these. Lovely!

    • Reply
      Laura
      December 16, 2014 at 8:44 am

      Thank you, Katrina!!