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 during a chilly autumn weekend, and my family adored how the spiced muffin and cool ice cream layers paired with the chocolate shell. It soon became our go-to treat for cozy afternoons and celebrations.
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
- Prepare muffin tin:
- Preheat oven to 350°F (175°C). Line a 12-cup mini muffin tin with liners or lightly grease it.
- Make muffin batter:
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, spices, and salt. 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.
- Prepare pumpkin ice cream:
- While muffins cool, 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.
- Make chocolate shell:
- Melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip bites:
- 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 serving these bites after fall dinners, and they never fail to bring smiles. Watching everyone crack the chocolate shell and discover the cool pumpkin ice cream is a sweet memory each autumn.
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.
Nutritional Information
Calories: 230, Total Fat: 11 g, Carbohydrates: 31 g, Protein: 3 g (per serving)
Save These gingerbread pumpkin muffin ice cream bites will make your dessert table unforgettable. Enjoy every festive, creamy crunch!
Kitchen Guide
- → Can I make this treat gluten-free?
Yes, swap in a 1:1 gluten-free flour blend in the muffin mixture for a gluten-free option.
- → What pairs well with these bites?
Hot apple cider or chai tea complements the warm spices for a cozy pairing.
- → How do I store leftover bites?
Keep the bites in an airtight container in the freezer for best texture and freshness.
- → Is there a way to add extra zing?
Chopped crystallized ginger in the muffin batter brings extra spice and flavor depth.
- → Are these suitable for vegetarians?
Yes, the bites use vegetarian-friendly ingredients. Check ice cream for dairy if needed.
- → Can I use store-bought muffins?
Store-bought gingerbread muffins can be used for convenience, but homemade enhances flavor.