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Lightened-Up Gingerbread Muffins

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10
Author The Seasoned Mom


  • ¼ cup brown sugar
  • ½ cup molasses
  • 1/3 cup skim milk
  • ¼ cup canola oil
  • ¼ cup applesauce
  • 1 egg
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour or you can use regular whole wheat flour, or an equal amount of additional all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice


  • Prepare a 12-cup muffin tin by lining 10 of the cups with paper cup liners or by spraying with cooking spray. Set aside.
  • Preheat oven to 400 degrees F.
  • In a medium bowl, whisk together brown sugar, molasses, milk, oil, applesauce, and egg until well blended.
  • In a large bowl, whisk together remaining ingredients.
  • Add wet ingredients to dry ingredients, stirring just until combined. Batter will still be slightly lumpy, which is fine – do not overmix.
  • Scoop batter into prepared muffin cups. I like to use an ice cream scoop for this part so that all of my muffins are the same size.
  • Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack.