Whether you make these for dessert, breakfast, or high tea, these Legit Gingerbread Muffins with Cream Cheese Frosting provide the perfect pairing.
Our cool front blew in last week, which is hilarious at 80-something degrees, but was delightful, nonetheless. Less humidity, but still plenty of sunshine, my fave. I decided I’d get my act together with baking season, even if it’s not beginning to look even remotely like Christmas.
Lemme get something straight though, y’all – please do not ever confuse this with complaining. I am over the moon happy to be sweating my lady bits off in November. Do I like a crisp Fall? Sure. Am I willing to trade that out for a Winter that doesn’t send me to the depths of actual icy hell. You betcha.
This week we have more fun Tampa events including my 2nd formal shindig here where I get to brush my teeth with purpose. It’s a real joy to be leaving the house again after months of solitude (i.e. mold poisoning). I am just loving it.
In other news, I did just book a cabin in the mountains for the holidays for a change of scenery and to escape with my family for a bit. To say our lives have been action packed is a great understatement, so I am looking forward to slowing down and snuggling my people. Have you ever been to Blue Ridge Mountains? Tell me everything! I’m excited to explore!
Need to stock up on Legit Bread mixes?! Now’s the time! You can find them HERE!
Legit Gingerbread Muffins with Cream Cheese Frosting
For the Muffins:
- Legit Bread Blonde Mix
- 6 eggs
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil, avocado oil, or ghee
- 1/2 cup maple syrup
- 1/2 cup molasses
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground ginger
- 1 teaspoon allspice
- 2 tablespoons ground cinnamon
- 1 teaspoon ground cloves
- For the Frosting:
- 5 tablespoons dairy free cream cheese (Kite Hill or Mykonos are great)
- 1 tablespoon sweetener (I used Lakanto monkfruit because I wanted the frosting to be light in color)
- 1 tablespoon dairy free milk ( I used Nutpods)
For the Muffins:
- Preheat the oven to 350F
- Combine the wet ingredients in a mixing bowl and whisk to combine
- Then add the dry mix
- Whisk until smooth and then spoon batter into a lined muffin tin
- Bake for 25 minutes
- While the muffins bake, mix the ingredients for the frosting and set aside
- Let the finished muffins cool COMPLETELY before spreading on the frosting