I thought we’d kick off this month of gratitude, family and crisp air with a seasonally appropriate recipe.
I mean, can you really get much more “Novembery” than Pomegranates and Gingerbread?
Only in December.
I thought these muffins would fit the bill.
Soft, dense yet light gingerbread muffins dipped in a tangy sweet pomegranate glaze.
I am grateful for you.
Also, since when did I become such a muffin aficionado?
Since I started making these muffins, that’s when.
I have literally made these gems three times in the last month.
I think I make muffins twice a week, at least, now.
How times have changed.
- 6 T Butter, softened
- ¾ C. Brown Sugar, packed
- ¼ C. Coconut Oil(Vegetable oil can also be used)
- 2 large Eggs
- 2 T. Applesauce(Mashed Banana works great also!)
- 1 t. Vanilla
- ⅓ C. Molasses
- 3 C. Flour
- 2 t. Baking Powder
- ¼ t. Baking Soda
- ¾ t. Salt
- 1 T. Ground Ginger
- 1½ t. Cinnamon
- ½ t. Nutmeg
- 1⅛ C. Coconut Milk
- For the Glaze:
- 3-4 T. Pomegranate juice(POM Wonderful works, or a frozen concentrate can also be used)
- 2 C. Powdered Sugar
- Preheat the oven to 400 degrees.
- Place the butter and powdered sugar in a stand mixer. Cream together until pale yellow and fluffy.
- Add the coconut oil and mix well.
- Add the eggs to the mixture and beat in well, one by one.
- Add the applesauce, vanilla, and molasses to the mixture and blend well, scraping the sides of the bowl.
- In a separate bowl, combine the flour, baking powder, soda, salt, and spices, mixing well.
- Add ½ of the dry mixture to the wet mixture and mix just until combined. Add ½ the milk until blended. Add the remaining ½ of the dry ingredients mixing just until combined. Add the remaining milk, just until blended.
- Scoop the batter into paper lined muffin tins, filling each tin full to the top.
- Bake 13-17 minutes, removing when the tops feel firm when lightly pressed.
- Allow to cool before icing.
- To ice:
- Place the powdered sugar in a small mixing bowl. Add 2 T. of the pomegranate juice to the sugar and blend with a whisk. Add more pomegranate juice as desired to achieve the desired consistency(I leave mine thicker so that it will stay thicker on top of the muffins).
- Dip the cooled muffins one by one upside down into the glaze. Flip over and allow the glaze to drip down the muffin. You can also drizzle the glaze on top of the muffins with a spoon or by filling a piping bag with glaze, cutting off the tip and drizzling over the muffin tops.