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Frosted Gingerbread Muffins

 Frosted Gingerbread Muffins
12 ServingsReady In Time 1 hour

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 2 1/2 cups Pillsbury BEST® All Purpose Flour
  • 1/2 cup sugar
  • 2 tsps. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves (optional)
  • 1/2 cup Crisco® Light Olive Oil
  • 1/2 cup dark molasses
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1 (16 oz.) container Pillsbury® Vanilla Frosting or Pillsbury® Lemon Frosting

Directions

  • Heat oven to 400°F. Coat 12 muffin cups lightly with no-stick
  • cooking spray.
  • Combine flour, sugar, baking soda, salt, cinnamon, ginger and cloves
  • in large bowl. Whisk together olive oil, molasses, eggs and
  • buttermilk in small bowl. Stir liquids into flour mixture just until
  • moistened. Divide batter evenly into prepared muffin cups, about 3/4
  • full.
  • Bake 15 to 18 minutes or until toothpick inserted in center comes out

2 of 2

Frosted Gingerbread Muffins (continued)

Directions (continued)

  • clean. Cool on rack 10 minutes. Remove from pan and cool completely.
  • Spread cooled muffins with frosting. Decorate as desired. Yield: 12
  • muffins.