Save A delightful fusion of spiced gingerbread muffins, creamy pumpkin ice cream, and a chocolate shell—perfect for festive gatherings or a unique dessert treat.
I first made these Gingerbread Pumpkin Muffin Ice Cream Bites for our annual winter potluck, and they disappeared in minutes. The combination of spiced muffin and cold pumpkin ice cream coated in chocolate always draws compliments from friends and family.
Ingredients
- All-purpose flour: 1 cup
- Brown sugar, packed: 1/2 cup
- Baking soda: 1/2 tsp
- Baking powder: 1/4 tsp
- Ground ginger: 1/2 tsp in muffin, 1/4 tsp in ice cream
- Ground cinnamon: 1/2 tsp in muffin, 1/2 tsp in ice cream
- Ground nutmeg: 1/4 tsp in muffin, 1/4 tsp in ice cream
- Ground cloves: 1/4 tsp
- Salt: 1/4 tsp
- Unsalted butter, melted: 1/4 cup
- Molasses: 1/3 cup
- Large egg: 1
- Milk: 1/3 cup
- High-quality vanilla ice cream, softened: 1 pint (about 2 cups)
- Pumpkin puree: 1/2 cup
- Maple syrup: 2 tbsp
- Semisweet chocolate chips: 1 cup
- Coconut oil: 2 tbsp
Instructions
- Prepare muffin pan:
- Preheat oven to 350°F (175°C). Line a 12-cup mini muffin tin with liners or lightly grease it.
- Mix dry ingredients:
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, spices, and salt.
- Combine wet ingredients:
- In a separate bowl, combine melted butter, molasses, egg, and milk. Add wet ingredients to dry and mix until just combined.
- Bake muffins:
- Spoon batter evenly into the prepared muffin tin. Bake for 12<14 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Make pumpkin ice cream:
- In a medium bowl, mix softened vanilla ice cream with pumpkin puree, cinnamon, nutmeg, ginger, and maple syrup until well blended. Freeze for 30<60 minutes, or until firm but scoopable.
- Assemble bites:
- Slice cooled muffins in half horizontally. Using a small scoop or spoon, place about 2 tablespoons of pumpkin ice cream onto the bottom half of each muffin. Top with the other half to form a sandwich. Freeze bites for at least 1 hour, until firm.
- Prepare chocolate shell:
- Melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip & freeze:
- Dip each frozen muffin ice cream bite halfway into the melted chocolate. Place on a parchment-lined tray and return to the freezer for at least 30 minutes, or until chocolate is set.
- Serve:
- Serve frozen and enjoy!
Save We love making these together for a cozy movie night. Kids enjoy dipping the bites in chocolate almost as much as eating them!
Required Tools
Mini muffin tin, mixing bowls, whisk, ice cream scoop or spoon, microwave-safe bowl, parchment paper, wire rack
Allergen Information
Contains wheat, dairy, eggs, soy (from chocolate). May contain traces of nuts if using store-bought chocolate or ice cream. Always check ingredient labels if you have allergies.
Nutritional Information
Per serving: Calories: 230, Total Fat: 11 g, Carbohydrates: 31 g, Protein: 3 g
Save Keep these bites frozen until ready to serve for best texture. They make a showstopping sweet treat for holiday parties!
Recipe FAQ
- → How do I prevent the muffins from drying out?
Ensure the muffins are not overbaked by checking with a toothpick after 12 minutes. Cool on a wire rack and store covered.
- → Can I use store-bought muffins?
Yes, but homemade muffins with ginger and molasses deliver richer flavor and better texture for ice cream bites.
- → Is homemade pumpkin ice cream essential?
Mixing pumpkin puree and spices into vanilla ice cream creates a seasonal twist, but plain store-bought works in a pinch.
- → How should leftovers be stored?
Keep extras in an airtight container in the freezer. Thaw at room temperature for a few minutes before serving.
- → Can I make this gluten-free?
Absolutely! Substitute the flour for a 1:1 gluten-free blend in the muffin batter for delicious results.
- → What are some serving suggestions?
Serve with warm apple cider or chai tea for a cozy pairing, or add crystallized ginger for extra zing.