# What You'll Need:
→ Gingerbread Muffins
01 - 1 cup all-purpose flour
02 - 1/2 cup packed brown sugar
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon baking powder
05 - 1/2 teaspoon ground ginger
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon salt
10 - 1/4 cup unsalted butter, melted
11 - 1/3 cup molasses
12 - 1 large egg
13 - 1/3 cup milk
→ Pumpkin Ice Cream
14 - 1 pint vanilla ice cream, softened
15 - 1/2 cup pumpkin puree
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon ground nutmeg
18 - 1/4 teaspoon ground ginger
19 - 2 tablespoons maple syrup
→ Chocolate Shell
20 - 1 cup semisweet chocolate chips
21 - 2 tablespoons coconut oil
# Method:
01 - Preheat oven to 350°F (175°C). Line a 12-cup mini muffin tin with liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together all-purpose flour, packed brown sugar, baking soda, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt until fully combined.
03 - In a separate bowl, blend melted unsalted butter, molasses, egg, and milk. Pour the wet mixture into the dry ingredients and mix just until incorporated without overmixing.
04 - Distribute the batter evenly into the prepared muffin tin. Bake for 12–14 minutes, checking with a toothpick for doneness. Once baked, cool muffins completely on a wire rack.
05 - In a medium bowl, thoroughly blend softened vanilla ice cream with pumpkin puree, ground cinnamon, nutmeg, ginger, and maple syrup. Place mixture in the freezer for 30 to 60 minutes until firm yet scoopable.
06 - Once muffins are cooled, slice each horizontally. On the bottom half, add roughly 2 tablespoons of pumpkin ice cream. Cover with the top half to form a sandwich. Arrange on a tray and freeze for minimum 1 hour until solid.
07 - In a microwave-safe bowl, melt semisweet chocolate chips with coconut oil in 30-second intervals, stirring between each, until smooth and glossy.
08 - Dip each frozen muffin ice cream sandwich halfway into the melted chocolate. Place on a parchment-lined tray and return to freezer for at least 30 minutes or until chocolate is fully set.
09 - Maintain the bites frozen and serve immediately for best texture.
