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Gingerbread Spice Muffins

Gingerbread Spice Muffins

These Gingerbread Spice Muffins are full of flavor with a secret shortcut ingredient and a sweet crumb topping. Moist and delicious, they are sure to be a hit over the holidays.
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 12
Author: Karen Kelly


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • cup packed light brown sugar
  • 1 large egg
  • 2 teaspoon vanilla extract
  • ¼ cup molasses
  • cup pure maple syrup
  • cup Celestial Seasonings Gingerbread Spice tea
  • For Crumb Topping:
  • ¼ cup all-purpose flour
  • ½ cup oats I used quick oats
  • ¼ cup light brown sugar
  • ½ teaspoon cinnamon
  • pinch of salt
  • 3 tablespoon unsalted butter softened


  • Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
  • Put ⅔ cup water in a mug. Microwave on high for 1 ½ minutes. Add two Celestial Seasonings Gingerbread Spice tea bags and set aside.
  • Whisk dry ingredients in a large bowl, flour - brown sugar.
  • Take the tea bags and squeeze well into your mug. This gets all the flavor out of them.
  • In another bowl whisk egg, vanilla, molasses, syrup and brewed tea.
  • Stir dry ingredients into wet ingredients just until combined. Do not overmix.
  • Pour batter into muffin cups until ¾ full. I used an ice cream scoop.
  • In a small bowl mix all the crumb topping ingredients. Use a pastry blender or your fingers to mix. It should resemble a coarse crumb.
  • Sprinkle generously on top of muffins.
  • Bake for 17-19 minutes or until tops are fully set. Do not overbake. You can also check with a toothpick.
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.