Ingredients

The following ingredients have 4 Servings
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1/3 cup molasses
  • 1/2 cup canola oil (OR vegetable OR coconut oil)
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 2 tsp vanilla extract
  • 2 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp kosher sea salt
  • 2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup cashew milk (we like Almond Breeze*)
  • turbinado sugar (for sprinkling on the top)
  • 1 cup powdered sugar
  • 2 tbsp cashew milk (we like Almond Breeze*)
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract

Instruction

  • Preheat the oven to 400 degrees. Line a standard size muffin tin with 12 liners, set aside.
  • In a large mixing bowl or the bowl of a stand mixer, combine the granulated sugar, brown sugar, molasses, oil and applesauce. Mix until combined. Add the egg and vanilla and beat until combined.
  • In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Gradually alternate adding the dry ingredients and the milk. Mix just until combined.
  • Pour the batter into the prepared muffin tin (I used a large cookie/ice cream scoop) - fill 3/4 of the way full. Sprinkle with sugar if desired (omit if you plan on glazing them).
  • Place into the oven and bake for 10 minutes at 400 degrees, then turn the oven down to 375 degrees and bake for an additional 5-7 minutes or until the tops spring back when touched. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
  • For the glaze: in a small bowl, whisk together the powdered sugar, milk, maple syrup and vanilla.
  • Dip the tops of the muffins in the glaze and swirl for 30 seconds or so to remove any excess glaze. Allow to harden/set for 10 minutes before serving.