Gingerbread Muffins (Gluten Free Option)

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Cupcake with caramel drizzle, frosting, rosemary, and a small gingerbread cookie on a white plate—perfect for fans of gingerbread muffins.

Warm, soft gingerbread muffins topped with sweet caramel frosting for the perfect treat. Make with gluten-free flour, or regular flour for great results!

Course Dessert

Cuisine American

Keyword Gingerbread Muffins, Gluten free gingerbread muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 503kcal

Author Ksenia Prints

Equipment

Muffin tin
Mixing bowls
Whisk
Hand or Stand Mixer
Piping Bag & Tip
Sifter
Measuring Cups & Spoons
Cookie Scoop optional

Ingredients

For the Muffins:

Dry Ingredients:

2 cups gluten-free flour (240g) or all purpose flour
1 teaspoon baking soda
2 tsps ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg optional

Wet Ingredients:

½ cup unsalted butter melted and slightly cooled, (1 stick/113g)
½ cup brown sugar (light or dark) (100g)
⅓ cup molasses (unsulphured, 115g)
1 large egg
¾ cup buttermilk (180ml)
1 teaspoon vanilla extract

For the Caramel Buttercream:

⅔ cup unsalted butter softened to room temperature, 150g
3⅔ cups powdered sugar sifted, 450g
6 tbsps caramel sauce store-bought or homemade, cooled
Pinch cinnamon

Instructions

Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and nutmeg (if using). These spices are key to giving the muffins their warm gingerbread flavor.
In a separate bowl, whisk together the melted butter, brown sugar, and molasses until fully combined. Add the egg, then whisk in the buttermilk and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combine, don’t overmix! The batter will be thick, and overmixing could result in dense muffins.
Divide the batter evenly among 8 muffin cups, filling each about three-quarters full.
Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the muffins bake, beat softened butter, sifted powdered sugar, caramel sauce, and a pinch of cinnamon using a hand or stand mixer on medium speed for 2-3 minutes, until light and creamy. If the frosting is too thick, add a bit of milk or more caramel sauce; if it’s too soft, chill it briefly or add more powdered sugar.
Fit a piping bag with a tip of your choice—Wilton 1M or 2D for swirls, or a large round tip for a smooth dome. Fill the piping bag with the buttercream.
Once the muffins have completely cooled, hold the piping bag straight above the center of each muffin. Apply even pressure, starting from the center and spiraling outward and upward to form a swirl. Stop squeezing and lift the tip gently.

Notes

Nutrition