Gingerbread Carrot Muffins Recipe

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Bunner's Bake Shop CookbookIf you’re a gingerbread fan, these are going to be your new go-to muffins. The gingerbread spice blend is spot-on, and we’ve added a bit of shredded carrot to the mix to give delicious texture. I eat one of these muffins every single Saturday morning to perk me up while I’m getting the bakery set to open with the rest of the staff. I’ve even boldly suggested that they may be my #1 treat sweetheart!

  • Yield: 12 Muffins


How to Make It
  1. Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or spray each muffin cup with canola oil.
  2. In a small bowl, combine the milk and vinegar. The reaction of these two ingredients raises the acidity of the milk and causes it to thicken somewhat. Set aside for at least 10 minutes to allow the milk to sour and become “buttermilk.”
  3. In a large bowl, sift the flour, then add the sugar, baking powder, ginger, cinnamon, nutmeg, baking soda, xanthan gum, and salt. Whisk thoroughly. In a medium bowl, mix the pumpkin purée, oil, molasses, and buttermilk. Pour the wet ingredients into the dry ingredients and mix well using a spatula. Fold in the carrots. Let the batter sit for 10 to 15 minutes.
  4. Scoop the batter into the prepared muffin cups to about two-thirds full. Bake for 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool for 15 minutes before turning out onto a cooling rack.

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