One Bowl Spiced Gingerbread Muffins

A simple, one bowl recipe for gingerbread muffins full of brown sugar, molasses, warming spices, and a hint of citrus. This easy recipe makes an even dozen of high-topped, super moist, and flavorful muffins that are perfect for cozy breakfasts! Dairy free.

gingerbread muffins in a muffin tin

This week has been a blur of flour, butter, and sugar as we head full steam into the fall baking season.

I’ve whipped up all sorts of delicious goodies (gooey cinnamon rolls, and caramel crumb bars, and sooo many cookies!) but these cozy gingerbread muffins – packed with vanilla, cinnamon, ginger, and cloves – have been stand outs.

gingerbread muffins in a muffin tin

What you’ll love about these gingerbread muffins

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 warming spices, a hint of orange, and makes a hearty winter breakfast treat. This recipe makes a perfect even dozen, and is sure to fill your kitchen with the heavenly aroma of the holidays.

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 like I did here – akin to a baked gingerbread doughnut – for an even more indulgent sweet.

gingerbread muffins in a muffin tin

Ingredients in these spiced gingerbread muffins

The ingredients list may seem a little long, but they’re all pantry staples, and come together quickly in one big bowl. Here’s what you’ll need to make them:

  • Banana: this first ingredient may seem odd, but the banana adds moisture and natural sweetness. The final muffins aren’t overtly banana flavored, but if banana isn’t your thing, you can use unsweetened applesauce instead, or try my maple pumpkin gingerbread muffins made with canned pumpkin puree instead!
  • Egg: you’ll need just one egg for the muffins.
  • Vanilla: for an oh, so delicious flavor boost.
  • Orange zest: the orange zest is optional, but it adds a lovely brightness to the muffins and brings out the warmth of the other spices.
  • Warming spices: lots of cozy flavor in the form of cinnamon, ginger, cloves, and nutmeg.
  • Salt: just a pinch to intensify all the other flavors. My favorite is Diamond Crystal.
  • Oil: I love to use olive oil in my baking, but you can use canola, vegetable, or avocado oil.
  • Molasses: this is key for the deep, slightly bitter flavor of classic gingerbread. I use the regular Grandma’s molasses for most baking (you’ll want to avoid black strap molasses which is too intense for these muffins).
  • Almond milk: almond milk adds moisture and subtle nuttiness, and makes these muffins dairy free. Feel free to switch it up with your favorite milk.
  • White and brown sugar: a combination of both granulated sugar and dark brown sugar adds sweetness and caramel flavor.
  • Baking powder and soda: we’re using both baking powder and baking soda for these muffins, for just the right amount of leavening.
  • All purpose flour: regular AP flour makes up the base of these muffins. For tender muffins, be careful not to overmix when adding the flour.
white swirls of frosting
gingerbread muffins with vanilla glaze

How to store homemade gingerbread muffins

These muffins will keep covered in an airtight storage container for 2-3 days at room-temperature. The muffins will get sweeter, spicier, and more moist over time. After that, it’s best to keep in the fridge or freezer for up to a week.

How to freeze these muffins

Like most quick breads, these gingerbread muffins freeze well, too. I wrap each tightly in plastic then in aluminum foil. They’ll keep for up to 3 months in the freezer. Simply thaw at room temperature or in the microwave (for about 30 seconds at half power) when ready to eat. Enjoy!!

gingerbread muffins in a muffin tin

Other easy and delicious muffin recipes you’ll love

One bowl dark chocolate banana muffins

Maple pumpkin gingerbread muffins

Bakery style lemon blueberry muffins

Cinnamon streusel apple muffins

Chocolate pumpkin muffins (vegan)

If you make these gingerbread muffins, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! xo, Laura

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gingerbread muffins in a muffin tin

One Bowl Spiced Gingerbread Muffins

  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 12 Muffins 1x
  • Category: Baking, Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A simple, one bowl recipe for gingerbread muffins full of brown sugar, molasses, warming spices, and a hint of citrus. This easy recipe makes an even dozen of high-topped, super moist, and flavorful muffins that are perfect for cozy breakfasts! Dairy free.


Scale

Ingredients

Gingerbread Muffins

  • 1/2 cup (1 small/medium) very ripe banana, mashed
  • 1 large egg
  • 1 tsp (5g) pure vanilla extract
  • 1/2 tsp fresh orange zest (optional)
  • 11/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt (such as Diamond Crystal)
  • 1/2 cup vegetable oil
  • 1/3 cup (80g) molasses¹
  • 1/3 cup (75g) unsweetened almond milk²
  • 1/3 cup (66g) granulated sugar
  • 1/3 cup (71g) (packed) dark brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 21/4 cups (270g) all-purpose flour, spooned and leveled

Maple Vanilla Glaze or Frosting


Instructions

Gingerbread Muffins

  1. Preheat the oven to 400℉. 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℉. Turn the oven temperature down to 375℉, 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.
  6. 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.


Notes

¹ I use the regular Grandma’s molasses for most baking (you’ll want to avoid black strap molasses which is too intense for these muffins).

² If you’d prefer not to use almond milk, substitute your favorite dairy or non-dairy milk instead.

Keywords: gingerbread muffins, one bowl, easy, banana, dairy free, spice muffins, molasses

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90 Comments

  1. 4.3.20
    Sylvie said:

    Thank you for this great recipe, I love it!

  2. 3.18.20
    Greyson said:

    was wondering if i could use greek yoghurt instead of the mashed banana and if so how much?

  3. 12.14.19
    Kathryn Keith said:

    My kids and I love this recipe! We have made this 3 separate times already this December. Instead of using the frosting/glaze we have sprinkled the tops with coarse brown sugar which is good too.

    • 12.18.19
      Laura said:

      Oh, I’m so happy to hear that! Thank you, Kathryn!!

  4. 11.3.19
    Carol McAllister said:

    Both granddaughters (10 and 14) give these 5 big stars. Commented they really taste like gingerbread! I love them too and easy to make.

    • 11.17.19
      Laura said:

      This makes me so happy to hear! I loved baking with my grandma too 🙂 Thanks, Carol!

  5. 10.25.19
    Squeaky said:

    I have been making muffins for breakfast every morning since the weather cooled down. Usually I get up, pour a HUGE coffee and get to work on a tried and true recipe I can blindly make before the caffeine hits, and make lunches while they are in the oven. Lately one of the kids has been asking for gingerbread cookies so I thought gingerbread muffins would be a great idea! So I tried a new recipe this morning (yours). Happily whisking everything in the bowl one by one, until I got to molasses. I realize we have no molasses. So, in my pre caffeinated state I thought maple syrup would be a good sub (they both start with M, right?) . I warned my husband he might be on the hook for eating 12 weird muffins and kept going. It worked great though! I wouldn’t call them gingerbread muffins, but if you want to develop a “Maple Spice” muffin recipe I have done some research for you. Ha! I used about 1/4 cup. Now I am thinking I could sub the banana for pumpkin and have pumpkin maple spice muffins…. but I will definitely be adding molasses to the shopping list and trying these again!

    (also I apologize if you get this message twice, I tried to submit it earlier and it disappeared. I need more coffee).

    • 10.31.19
      Squeaky said:

      Haha so I bought molasses. One of the kids was up early with me and we were having a snuggle while I had coffee. “Should I make gingerbread muffins??” YEAH! So, lol I don’t have bananas. I made them with pumpkin and they were great too! A versatile recipe, ha. The batter was a lot thicker and took a bit longer to bake than with my maple syrup sub, but maybe I did something else wrong. Anyhow, if you are looking for a versatile simple recipe that can stand some sloppy, pre-caffeinated measuring, these are them! Thanks again!

      • 11.17.19
        Laura said:

        Thanks so much for your comments! Love hearing about your baking adventure and so happy you enjoyed both versions!! 🙂

  6. 8.12.19
    Diane N said:

    Could this recipe be baked as a quick bread? If so do you suggest any changes. TY.

    • 8.12.19
      Laura said:

      Hi Diane! I haven’t tried it but I think it could, yes! I wouldn’t change the ingredients but I would probably lower the baking temp to maybe 350 degrees, and it will take a lot longer to bake, 45 mins to an hour. Let me know! 🙂

  7. 2.10.19
    Engy said:

    Seems AMAZING. Will try it for sure 🙂
    I have banana allergy, can i substitute eggs for banana? I know that 1/4 cup banana = 1 egg. Or will it give a different result?
    Thanks 🙂

    • 2.10.19
      Engy said:

      I droped a whole sentence, silly me. *i have a cousin who’s allergic to bananas… and we don’t have applesauce where i come from”.

      • 2.13.19
        Laura said:

        Hi Engy! I have not tested these with extra eggs – it may affect the leavening. BUT, you can definitely substitute canned pumpkin or squash puree for the banana, which work really well with the other spices. Hope that helps! 🙂

  8. 12.23.18
    Valerie said:

    Perfect gingerbread muffins! Its Christmas time and I was looking for a good gingerbread recipe that would be easy to make a few batches of and delicious enough to gift.
    I added about a cup of chopped fresh cranberries, doubled the spices and zest. They are so festive. This is a great base recipe and would probably be great with nuts, chocolate chips, coconut etc.
    Do you think if I added a few tablespoons of Grand Marnier it would throw off the consistency or bake time much?

    Thank-you for a great recipe! Can’t wait to try some of your other treats:)

  9. 12.11.18
    Peyton said:

    Just made these, very good! Next time I may decrease the sugar and skip the glaze to make them a breakfast muffin. Very tasty! Thank you for the recipe!

  10. 12.9.18
    Connie said:

    I made these into mini-muffins and they were fantastic!! They tasted and smelled incredible! Definitely will be making them again!!

  11. 11.7.18
    Dorine said:

    I have a quick question. I have someone in my family who’s very allergic to bananas. I was wondering if there’s anything I can substitute for that?

    • 11.14.18
      Laura said:

      Pumpkin works really well! And perfect for this season 🙂

  12. 10.19.18
    Kim said:

    My special needs students made this recipe as a cooking lesson and the muffins were a huge hit! The students loved smelling the different spices and vanilla. They all took turns “zesting” the orange. They ate them for snack and wanted more. This recipe goes into our classroom cookbook to be made again.

    • 10.19.18
      Laura said:

      Oh my gosh, I love that! Thank you so much for sharing that with me 🙂 Happy to hear the muffins were a hit with the kids.

  13. 9.18.18
    Merrill said:

    I am not a gingerbread fan, but my husband and sister (home recuperating from a broken ankle) are, and I will make these for them.
    I was sorry to read about “Ollie”. We had an almost 16 year old Cocker Spaniel that we adored. In her later days, she became deaf and almost completely blind. We took her in the car (something she once loved) to our favorite beach, and she just wasn’t happy. Her last night, I learned over and kissed her and in turn, she turned to me and split my lip open (my fault, I didn’t warn her by touching her first). But it didn’t matter to me, because we knew we had to take her to the vet the next morning. Saying goodbye to our girl, was quite possibly the hardest thing we had to do, but the best thing for her, since she just didn’t enjoy life, anymore. Of course we stayed and talked to her, until there was nothing else to say. The vet came in to administer the medication to help her sleep and I held her until it was over. My husband and I cried all the way home and it was tough but the best thing for our Molly. It took us a few years and now we have a white 11 pound Yorkie that holds our heart. We are lucky to be pooch parents and I know you feel that way too.
    I have pinned a few of your recipes. They all sound so good. Thank you for sharing your recipes. You have a wonderful gift!

    • 9.24.18
      Laura said:

      Thank you so much for your kind comment, Merrill! I’m sorry to hear about your Molly. Always such a hard thing to lose a furry member of the family. We have a rescue lab mix named Macaroni now who we love – and I’m happy to hear you are also pooch parents again! Hope you enjoy these muffins and any of my others you try. Happy baking!! 🙂

  14. 9.18.18
    William Morgan said:

    Just made these for the first time. It is now my go to recipe for ginger bread!

    • 9.24.18
      Laura said:

      Oh, that makes me so happy. Thanks, William!!

  15. 1.26.18

    Thank you for the recepie, i couldn’t follow it extacly because here in Uruguay i was not able to find molases, i end up using honey, and let me tell you everyone in my house loved them!
    Including the two hardest people i know to please in terms of cooking my italian grandmother Odema, and my german grandfather Ernest

  16. 12.27.17
    Maria said:

    I brought these muffins to my work Christmas party and they were a hit with both my co-workers and their picky kids! I omitted the orange zest and the glaze and they were still delicious. Thanks for the recipe!

  17. 12.25.17
    Lynette said:

    Yum! Thank you so much for the recipe! I decided to use applesauce instead of banana and I can’t stop eating them.

  18. 12.24.17
    Olivia said:

    My mom and I can’t eat gluten; my brother can’t eat gluten or dairy. After attempting a gingerbread muffin recipe that turned out rather gluey in texture, I found your recipe and hoped it would work. Thank you for a recipe that converts beautifully to gluten and dairy free! The muffins taste great and have an excellent texture!

    • 12.24.17
      Laura said:

      Oh, I’m so happy to hear that! That’s really good to know. Which gluten free flour blend did you use? Have a wonderful holiday!

  19. 12.7.17

    These muffins sound heavenly, particularly with a glaze. I’m planning on making some for my family. I just know we’re all going to love this!

  20. 11.10.17
    Karen said:

    Delicious muffins. I added butterscotch chipits and made them as mini muffins.

    • 11.11.17
      Laura said:

      Thanks, Karen! So glad to hear it 😉

  21. 10.4.17
    george leitch said:

    We had to have our 14 year old Lab put to sleep two years ago and we still miss the big lunk. Perpetually hungry, perpetually playful and the best finder of baseballs we have ever met. Each year, we gave a bag of around 30 balls he retrieved from the deep woods behind first base at our local field to the local little league team for practice.

    BTW, your muffin recipe is pretty good too. LOL

  22. 9.18.17
    Elaine said:

    Hi Laura – thank you so much for sharing this. I just want you to know that you’ve inspired me to make it on my own now and share it on my blog. Thank you – your recipe is simply fabulous!

  23. 7.31.17
    Delores said:

    I made the muffins without the bananas. I didnt have any orange zest, ground ginger and clove, so l substituted essential oils. The muffins were perfect! My husband loved them.

    • 8.10.17
      Laura said:

      Thanks so much, Delores!! 🙂

  24. 5.30.17
    TerryLee said:

    Sorry to hear about Ollie, he sounds like he was a wonderful pet. Labs make the most wonderful family pet. I am going to make these wonderful sounding muffins this week. Thank you for the recipe.
    TerryLee

  25. 5.28.17
    Alex said:

    I substituted half of the oil with puréed prunes and added half of the total sugar and 1/4 less flour. They were kid friendlier and my toddler loved them as mini muffins!

  26. 5.13.17
    Sheryl said:

    First it listed my four favorite spices. Then it listed molasses. I knew I had to make these. I did add some black strap molasses for some of the regular molasses. Also chopped some crystallized ginger. I am thinking maybe some raisins next time. Not really sure because these were sooo good. I did not glaze them . They were awesome without the glaze. My husband said they were so good, he had to eat a second one. Did I mention how wonderful my house smelled while these were baking. A very easy, quick, and yummy recipe. Thanks

  27. 2.6.17
    Rufina said:

    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)?

  28. 1.21.17

    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!

  29. 12.10.16

    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!

  30. 12.8.16
    Jody said:

    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.

  31. 12.7.16
    Danica said:

    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!

  32. 11.12.16
    carrie said:

    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.

    • 11.13.16
      Laura said:

      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!!

    • 12.10.17
      Annika said:

      I am thinking of making these ahead of time for christmas and freezing them as well! Did you have success with this?

  33. 11.4.16
    Lori said:

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

  34. 11.4.16

    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

    • 11.10.16
      Laura said:

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

  35. 10.25.16
    Brittany said:

    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!

  36. 10.23.16
    Michelle said:

    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… 🙂

    • 10.23.16
      Laura said:

      Thank you so much, Michelle!! 🙂

  37. 5.29.16
    Katie said:

    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 🙂

    • 5.30.16
      Laura said:

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

  38. 12.16.15
    april said:

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

    • 12.17.15
      Laura said:

      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!

      • 12.20.15
        April said:

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

        • 12.26.15
          Laura said:

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

  39. 12.5.15
    Devon said:

    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!

    • 12.5.15
      Laura said:

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

  40. 11.30.15
    Sav said:

    A+

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

    • 11.30.15
      Laura said:

      Thanks, Sav! So glad you enjoyed them!

  41. 8.13.15
    livy said:

    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!

    • 8.18.15
      Laura said:

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

  42. 12.22.14

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

  43. 12.18.14

    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.

    • 12.22.14
      Laura said:

      Thank you so much, Jenna!

  44. 12.16.14
    April said:

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

    • 12.22.14
      Laura said:

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

  45. 12.16.14

    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…. 🙂

    • 12.22.14
      Laura said:

      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…) 🙂

  46. 12.16.14

    So much yummy spice in these. Lovely!

Hi! I'm Laura, the food-obsessed cook, writer and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

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