Gingerbread Muffins with Cream Cheese Frosting

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 cupcakes 1x
  • Category: muffins, baked good, healthy
  • Method: oven
  • Cuisine: christmas, baking, american


Gingerbread Muffins with cream cheese frosting! These healthier gingerbread muffins are topped with a rich, cream cheese frosting. Perfect for the holidays or gifting!



Gingerbread Muffins: 

  • 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

Cream Cheese Frosting: 

  • 8 ounces cream cheese, softened
  • 1 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract


  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 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 to finish cooling.
  6. When ready, make the frosting. Add the cream cheese to the base of a stand mixer 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!

Keywords: muffins, baked goods, vegetarian, gingerbread