It all starts when the leaves start to turn here in the Pacific Northwest. Then the temps start to get colder. It seems to make me want to just hunker down, stay in comfy clothes, turn on the tunes and BAKE.
It also helps when your son says, “Fall makes me think of pumpkin pie. I could totally go for some pumpkin pie, Mom.” Nothing pulls on the heartstrings than requests from foodie requests from our 24 year-old twins. It can be a text for a much loved recipe or something homemade being dropped off or sent in the mail.
Nope, this isn’t a pumpkin pie recipe. Just giving you all the reasons for Fall feels this time of year, ya got me? Do you have favorite Fall flavors? Me, I go all earthy warm flavors this time of year. So while I could totally make and eat an entire pumpkin pie. I’m thinking we are all pumpkined out at this point. Am I right? They started pushing pumpkin spice flavors in August!
I’m thinking gingerbread, yum! Who doesn’t love gingerbread? It also makes amazing muffins that are perfect for sharing. So mix up a batch and make them today!
The smell of the house when these moist flavorful muffins come out of the oven will make everyone smile when they walk through the door. That is the other reason I actually prefer making muffins over actual gingerbread. They bake in 30 minutes so they are perfect to make while to coffee is brewing or just before the kids come through the door after school. Smiles for miles for sure!
It’s really simple. Mix together the dry ingredients. Mix together the wet ingredients. Blend them both together. Scoop, sprinkle, bake. TA-DA!
Here are a couple of things about this recipe. Adding the buttermilk results in really moist muffins, even days later. Yes, you could substitute, but I love the creaminess from the buttermilk.
Next, while many recipes use all-purpose flour for the entire recipe, I make a couple of substitutions. If you don’t want to do this, simply change them back. I use 1/2 whole wheat flour, 1/4 all-purpose flour and 1/4 collagen protein powder.
Why? I’ve mentioned I prefer the earthy flavor in some recipes that I get when I use whole wheat flour. It’s just a preference.
When it comes to adding in collagen protein powder, it’s simply a wish to increase the amount of collagen in my diet. As you know, our bodies decrease collagen production as we age. This is why we get wrinkles and our joints ache. I love being active, so that means I need to take care of my body. Making this substitution is a no brainer to me, yet again, you don’t have to do it. Just add the same amount in the recipe with all-purpose flour instead.
Yup! They are really as yummy as they look!
- 1½ cups whole wheat flour
- ⅓ cup all-purpose flour
- ⅓ cup collagen protein powder Great Lakes Gelatin
- ⅓ cup brown sugar
- 2½ tsp baking soda
- ½ tsp salt
- 1 tbsp ground ginger
- 2 tsp cinnamon
- ⅛ tsp cloves
- ¼ tsp baking spice
- ¾ cup buttermilk
- ½ cup molasses
- ⅓ cup canola oil
- 2 tbsp course or sprinkling sugar optional
- Preheat overn to 375. Line standard muffin tin with liners.
- In a large bowl, whisk together dry ingredients: flours, protein collage powder, brown sugar, baking soda, salt, ginger, cinnamon, cloves and baking spice.
- In a separate medium bowl, whisk together wet ingredients: buttermilk, molasses and canola oil.
- Slowly add the dry ingredients to the wet ingredients and mix until blended. Do not over blend.
- Scoop into lined muffin tins and sprinkle with sugar (optional).
- Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
- Allow to cool completely or just eat them!
There you have it. Enjoy peeps!
Up next… Chai Tea Latte Panna Cotta!