Gingerbread Muffins with Cream Cheese Frosting

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Gingerbread Muffins with Cream Cheese Frosting

This gluten-free muffin recipe was created by Yasmine at the Wedge Natural Foods Co-op in Minneapolis. You can find more from The Wedge at


  • 1 cup hot water
  • 1 teaspoon vanilla extract
  • 14 cup Organic Valley Butter
  • 12 cup powdered sugar (or substitute maple syrup or agave nectar)
  • 16 ounces Organic Valley Cream Cheese
 (or Neufchatel)
  • toasted walnuts (optional)
  • Muffins
  • 34 cup canola oil
  • 12 cup sugar
  • 3 cups gluten-free flour
  • 2 teaspoons cinnamon
  • 1 12 teaspoons ginger
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon cloves
  • 1 Organic Valley egg
  • 34 cup molasses


1. Combine the oil, sugar, molasses and hot water.

2. Combine dry ingredients and mix with wet.

3. If you are using a gf flour that already has xanthan gum, baking soda and baking powder in it you dont need to use those ingredients but if you are not, add about 1 tsp of each.

4. Bake at 375 for about 25-30 minutes. Finish with cream cheese frosting and top with chopped toasted walnuts if desired.

To make frosting:

Cream together cream cheese, powdered sugar, vanilla extract and butter. Spread and enjoy.



This Guest Chef recipe has not been kitchen-tested by Organic Valley.

* About Gluten Free Flour: There are a number of prepared gluten-free flour mixes available. Yasmine uses Pamela's brand bread flour in many of her recipes. You can also create your own blend. There's a useful overview of various types of GF flours and their characteristics at

My Cookbook

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Deb from New Jersey on January 8th, 2011
This sounds like just the recipe I have been looking for. I am trying to find my husbands favorites converted to Gluten Free.

THANKS! Will post again after I bake.

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