These Jumbo Gingerbread Muffins are the most delicious breakfast. Loaded with cinnamon and ginger, they’re the perfect flavor combo for the cooler weather (or anytime for that matter)! Gluten free, nut free, egg free and easily vegan…these babies are done baking in just 25 minutes making them a super quick bfast that can feed 6!
My little girl loves cinnamon but she loves ginger too! These muffins are the perfect combination of these two flavors like in my Gluten Free Ginger Cookies or my Chocolate Ginger Cookies!
They make 6 jumbo muffins but luckily they’re so easy to whip up because they’ll be gone in no time!
For more muffin recipes, try Bakery-Style Chocolate Chip Muffins, Red Velvet Chocolate Chip Muffins and Chocolate Chip Blueberry Muffins.
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Substitutions and Variations
How to Make These Vegan
- Use a gluten free flour that’s free from dairy.
- Swap out the milk with a non dairy milk.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Jumbo Gingerbread Muffins
Here are the step by step instructions to make these muffins!
Step 1: Preheat the Oven
Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil or line with muffin liners.
Step 2: Whisk the Dry Ingredients
In a large bowl, whisk together the gluten free flour, granulated sugar, baking soda, baking powder, cinnamon, ginger and salt. Set aside.
Step 3: Make the Cornstarch Water
In a medium bowl, using a spoon, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first.
Step 4: Whisk the Wet Ingredients
Then pour in the milk of choice, vegetable oil, molasses, brown sugar and vanilla. Whisk to combine until there are no lumps from the sugar.
Step 5: Add the Wet Ingredients into the Dry
Add the liquid ingredients to the dry and using a spatula, mix until just combined.
Step 6: Scoop the Batter
Using an ice cream scoop, fill the muffin cups almost to the top. Smooth the batter with the back of the spoon and then sprinkle some extra dark brown sugar on top of each muffin.
Step 7: Bake
Bake for 20-25 min until muffins are risen and springy when carefully poked.
Let cool a few min in the tins and then use a small spatula to lift them out of the muffin tins. This recipe should make about 6 jumbo muffins.
Guys, these muffins are so delicious! If you love gingerbread…these are for you!
Not to mention it only takes 25 min to bake them, these gluten free, nut free, egg free and easily vegan muffins are the perfect homemade breakfast that can be made the same day! Enjoy!
Expert Baking Tips
- Fill the muffin tin to the very top- Line your muffin pan with liners. If you don’t have liners, grease each muffin well in the tin. Use an ice cream scoop to fill the muffin tins to the top. If you’re using the jumbo pan, use all the batter to fill 6 cups. You want them filled to the top because they are going to rise straight up.
- Smooth the tops- Use the back of a spoon or a small knife to smooth the tops of the muffins.
Other Muffin Recipes You'll Love
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📖 Recipe
Jumbo Gingerbread Muffins
Ingredients
- 1 ¾ cup plus 2 tablespoons gluten free flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup granulated sugar
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- 1.5 teaspoons of ground cinnamon
- 1 teaspoon of ground ginger
- Pinch of kosher salt
- 1 ⅓ cups milk of choice
- ⅓ cup vegetable oil
- 2 tablespoons of unsulphured molasses
- ¼ cup packed dark brown sugar plus extra for sprinkling
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil or line with muffin liners.
- In a large bowl, whisk together the gluten free flour, granulated sugar, baking soda, baking powder, cinnamon, ginger and salt. Set aside.
- In a medium bowl, using a spoon, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first.
- Then pour in the milk of choice, vegetable oil, molasses, brown sugar and vanilla. Whisk to combine until there are no lumps from the sugar.
- Add the liquid ingredients to the dry and using a spatula, mix until just combined.
- Using an ice cream scoop, fill the muffin cups almost to the top. Smooth the batter with the back of the spoon and then sprinkle some extra dark brown sugar on top of each muffin.
- Bake for 20-25 min until muffins are risen and springy when carefully poked.
- Let cool a few min in the tins and then use a small spatula to lift them out of the muffin tins. This recipe should make about 6 jumbo muffins. Enjoy!
Nutrition
Love muffins? Check out my other muffin recipes here!
Jess says
I am so impressed with these and with your whole blog. I made these regular size and they were soooo good and not too tedious. I have celiac and kept saying to my family, “Look! They’re like REAL muffins!” Thank you so much and I will be baking many more of your recipes.
Lee says
Oh gosh I am so glad to read this!!! Thanks so much!
Mallory says
Made these today with my favorite Chinese 5 Spice mix and added a streusel topping (GF flour, brown sugar, granulated sugar, and melted butter). The muffins were very moist and tasty! Will make these again!
Lee says
SO glad! Your additions sound delish!!
John says
Perfect treat for a holiday morning. These gingerbread muffins have some kick!