Gingerbread Cupcakes

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We call these cupcakes but they’re just as suited for the label muffin. Excellent for dessert or served with ghee and a hot cup of coffee in the morning, these baked treats showcase the best warming spices of the season. 

This recipe yields 12 cupcakes

INGREDIENTS

  • 2 ½ cups almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅓ cup molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ lemon, juiced
  • ⅓ cup coconut oil
  • 212 grams almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 113 grams molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ lemon, juiced
  • 113 grams coconut oil

Directions

  1. Preheat oven to 350 degrees fahrenheit. 

  2. In a large bowl mix together all the dry ingredients.

  3. In a separate bowl, mix together all the wet ingredients. 

  4. Slowly incorporate dry ingredients into the wet ingredients either with a whisk or a spatula. 

  5. Line a cupcake tin with cupcake papers. Fill ¾ of the way to the top. 

  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. 

  7. Serve plain or with your frosting or glaze.