Gingerbread Muffin

Ingredients

21⁄4 cups all-purpose flour11⁄2 tsp baking powder1⁄2 tsp baking soda1⁄2 tsp salt1 tsp ground cinnamon1 tbsp fresh ground ginger1⁄4 tsp pumpkin spice2⁄3 cup packed brown sugar (147g)1⁄2 cup whole milk room temperature (120ml)1⁄2 cup unsalted butter melted (113g)1⁄2 cup unsulphured molasses (120ml)2 large eggs2 tsp vanilla extractCoarse sugar for garnish (optional)1/2 cup chopped walnuts ( optional )

Instructions

1. Preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners.2. In a large bowl, combine the flour, baking powder, baking soda, salt and spices, then whisk together until combined.3. In a medium bowl, whisk together the brown sugar, milk, butter, molasses, eggs, and vanilla until smooth. 4. 4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in walnuts if used.5. Divide the batter among the paper liners, filling each one about three-quarters full. Sprinkle the tops with coarse sugar, if desired.6. Bake for 5 minutes. Reduce the oven temperature to 350 F (do not open the oven or remove the muffins), and bake for an additional 10-15 minutes or until a wooden pick inserted in the center comes out clean.7. Let the muffins cool for a few minutes in the pan, then remove and let cool completely on a wire rack.