Pumpkin Gingerbread Crumb Muffins
A gingerbread crumb mishap turned into these lovely muffins:) When life when gives you crumbs, make muffins!
Gingerbread and Winter go hand in hand. Cookies, muffins, tea. I love all things Gingerbread. Gingerbread Crumb top muffins? Even better. Perfect for chilly mornings, these muffins blend seasonal ingredients and flavors. I can’t make cookies, but I can make muffins!!
You see, I’m not very good at following other people’s recipes. Especially when I try to put my own spin on things. I tried to make Gingerbread Cookies with my class but decided I would substitute the butter for Coconut Oil. Apparently, that doesn’t work. So, I was left with a big bowl of crumbs. Can you believe this was my dough for Gingerbread Cookies? Yikes!
But……not one to waste any food, I decided to turn the cookie crumbs into muffins. I threw the crumbs into my freezer until an idea for a new recipe came to m mind’s eye. And I am happy to report, the new recipe was eaten and enjoyed by my students:)))
I am just sad that I botched our opportunity to make Gingerbread Cookies in class. Oh well, next year??
These muffins came out really moist and delicious. I wanted to make them Vegan, so I used mashed banana and the pumpkin as binder. For sweetener, I used Molasses, which gave it that great Gingerbread flavor.
“I think the only way to get through this life is laughing hard and constantly, mostly at myself.”