Gingerbread Muffins with Cream Cheese Frosting

🧂 Ingredients

• 1 cup white whole-wheat flour
• 2/3 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 egg
• 1/3 cup 100% pure maple syrup
• 1/3 cup molasses
• 1/2 cup milk

  I prefer soy or oat milk in baking
• 1/4 cup canola oil
• 8 ounces cream cheese

  softened
• 1 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

• 1 Preheat the oven to 350 degrees F.
• 2 In a large bowl, sift together the flour, baking powder, baking soda, cinnamon,
  ginger, cloves, nutmeg and salt. (I use a fine mesh sieve
  [https://amzn.to/2qRWHyQ]) to easily sift everything together. I do notice a
  difference in my baked goods when I sift, so I do recommend doing it!)
• 3 In a separate bowl, whisk together the egg, then add the maple syrup, molasses,
  milk and oil. Pour the wet into the flour mixture and stir until just combined.
• 4 Pour the batter 3/4 of the way into a lightly greased or paper-lined muffin tin.
  Bake for 18 minutes, until a toothpick comes out clean.
• 5 Remove from oven and place on a cooling rack [https://amzn.to/4dV4pOp] to finish
  cooling.
• 6 When ready, make the frosting. Add the cream cheese to the base of a stand mixer
  [https://amzn.to/4icaokF] or a bowl with an electric mixer. Whip the cheese
  until creamy, then add in the powered sugar until stiff and creamy. Add in the
  vanilla.
• 7 Frost the cupcakes and enjoy!

Nutrition Info