Pin this A delightful fusion of spiced gingerbread muffins, creamy pumpkin ice cream, and a chocolate shell—perfect for festive gatherings or a unique dessert treat.
One fall, I made these Gingerbread Pumpkin Muffin Ice Cream Bites for my family and watched them smile after every bite. The blend of gingerbread and cool pumpkin ice cream truly feels like autumn in dessert form.
Ingredients
- Gingerbread Muffins: 1 cup all-purpose flour, 1/2 cup brown sugar (packed), 1/2 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1/4 tsp salt, 1/4 cup unsalted butter (melted), 1/3 cup molasses, 1 large egg, 1/3 cup milk
- Pumpkin Ice Cream: 1 pint (about 2 cups) high-quality vanilla ice cream (softened), 1/2 cup pumpkin puree, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, 2 tbsp maple syrup
- Chocolate Shell: 1 cup semisweet chocolate chips, 2 tbsp coconut oil
Instructions
- Prep Muffin Tin:
- 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:
- While muffins cool, 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. Scoop 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 and Set:
- 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!
Pin this My children enjoy helping dip each muffin bite in chocolate, and it's quickly become a favorite at our holiday gatherings.
Serving Suggestions
Serve these ice cream bites frozen alongside hot apple cider or chai tea to highlight the warm spices.
Swaps & Variations
Try adding chopped crystallized ginger to the muffin batter or use chocolate ice cream instead of pumpkin for a twist.
Storage Info
Freeze bites in an airtight container for up to one week. Let stand at room temperature for 2 minutes before serving for best texture.
Pin this Enjoy these cozy bites as a memorable autumn treat that combines festive flavors in every layer.
Frequently Asked Recipe Questions
- → Can I use store-bought muffins?
Yes, store-bought mini gingerbread muffins can be substituted for homemade if time is limited.
- → How do I ensure the ice cream doesn't melt during assembly?
Chill the ice cream mixture until firm and work quickly when forming bites to prevent melting.
- → Is it possible to use dark chocolate for the shell?
Absolutely, dark chocolate can be used for a richer flavor in the shell coating.
- → Can these be made gluten-free?
Yes, replace flour with a 1:1 gluten-free blend for a gluten-free version.
- → What is the best way to store these treats?
Keep frozen in an airtight container until ready to serve for optimal texture and taste.
- → Can I add extra fillings?
Try adding chopped crystallized ginger or nuts in the muffin batter for added texture.