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Many vegan gingerbread muffins on a wood table with gingerbread cookies, cinnamon sticks, and glass trees in the background.

Vegan Gingerbread Muffins

Soft and moist vegan gingerbread muffins are full of flavor and spices that taste just like a gingerbread loaf, but with way less work!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Bread, Breakfast
Cuisine: American, Baked Goods
Calories: 206
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 3/4 cup brown sugar
  • 1/4 cup oil
  • 1/3 cup molasses
  • 1 teaspoon vanilla
  • 1 cup plant milk soy milk or almond milk recommended
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1/2 cup nuts chopped, optional

Equipment

  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Paper liners
  • muffin tray
  • Whisk
  • Spatula

Method
 

  1. Preheat the oven to 425°F/218°C. Line a muffin tray with 12 paper liners, or spray with a non stick spray. Set aside. Make sure the oven rack is in the middle of the oven.
  2. Mix the wet ingredients. In a large bowl with a whisk, combine the brown sugar with oil, molasses, vanilla, plant milk, lemon juice (or apple cider vinegar), and the optional nuts. Whisk well.
  3. Add the dry ingredients. Now to the same bowl add the flour, baking powder, baking soda, salt, and all spices. Switch to a spatula to mix this together, making sure to scrape the sides and bottom of the bowl.
  4. Scoop. Fill the prepared muffin tray with the batter, filling each about 3/4 full.
  5. Bake. Place the muffins in the oven and bake at 425°F/218°C for 5 minutes only! This initial higher temperature of baking will help the muffins rise in the oven.
  6. Lower the temperature and continue baking! After 5 minutes, lower the temperature to 350°F/180°C and set the time for 13 to 15 more minutes. Do not open the oven door during this time or all the work of helping the batter rise will be lost. Bake for 18 to 20 minutes total. Muffins are done when a toothpick inserted in the center of the cupcake comes out clean.
  7. Cool and enjoy! Remove the muffins from the oven and let them rest for 5 minutes in the hot trays before carefully removing them to a wire rack to finish cooling. Enjoy!

Notes

Nutrition calculated without additional nuts.
How to Store
Countertop: Keep any leftover muffins in an airtight container on the countertop for up to 3 days.
Fridge: Keep any leftover muffins in an airtight container in the fridge for up to a week! Thanks to the molasses they won’t dry out. I love these gingerbread muffins cold with a little vegan butter!
Freezer: Store fully baked and cooled muffins in a freezer safe container for about 1 to 2 months. Let them thaw in the fridge overnight or on the countertop for a few hours before serving after freezing.