Feb 17 2013

Gingerbread Muffins/Loaves

Gingerbread Muffins/LoavesThe Happy Herbivore has been the source of many of my favorite recipes, but it’s been a while since I’ve browsed it’s pages. “Happy” I did because I found these healthy snacks.

The recipe is for mini-loaves, but my kids prefer superhero, and Star Wars anything so I made muffins. My little guy often finds ginger to be a bit spicy, but somehow if it’s wrapped in Spiderman, all of the sudden it’s ok.

Pumpkin, blackstrap molasses, and all of the spices are great for boosting the immunity, and make these a healthy, easy, comfort food for snowy days.


2 c. whole-wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
4 tsp ground ginger
2 tsp ground cinnamon
1 tsp allspice
1/2 tsp ground cloves
1/4 tsp fine salt
3/4 c. brown sugar
3/4 c. canned pure pumpkin
1/4 c. molasses
2 tbsp crystallized ginger, finely chopped (optional) – I skipped this because my kids don’t like the pieces in their food, but I really like crystalized ginger.
*In a pinch, applesauce may be substituted for the pure pumpkin, but pumpkin is preferred – I actually added about 1/2 cup of applesauce to make the dough a little more moist.


Preheat oven to 350◦F.

Whisk flour, baking powder, baking soda, spices, and salt together in a large bowl and set aside.

In a medium bowl, combine sugar, pumpkin, and molasses.

Pour wet mixture into dry mixture and add 1/2 cup of water.

Stroke about 10 times, add chopped ginger and 1/4 cup of water, then stir until incorporated. Be careful not to overmix.

Transfer batter to two nonstick mini-loaf pans, filling each 3/4 full. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and the loaves have peaked.
If making muffins, bake for about 30 minutes.

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