# What you 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 melted unsalted butter
11 - 1/3 cup molasses
12 - 1 large egg
13 - 1/3 cup milk
→ Pumpkin Ice Cream
14 - 1 pint (about 2 cups) high-quality 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
# Steps to follow:
01 - Preheat oven to 350°F (175°C). Line a 12-cup mini muffin tin with liners or lightly grease each cavity.
02 - In a large bowl, whisk together all-purpose flour, packed brown sugar, baking soda, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt.
03 - In a separate bowl, blend melted unsalted butter, molasses, large egg, and milk. Pour wet mixture into dry ingredients and stir until just combined.
04 - Distribute batter evenly among the prepared muffin tin. Bake for 12–14 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool fully on a wire rack.
05 - In a medium mixing bowl, fold together softened vanilla ice cream, pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, and maple syrup until integrated. Freeze mixture for 30–60 minutes, until firm yet scoopable.
06 - Slice each cooled muffin horizontally. Top the bottom half with approximately 2 tablespoons pumpkin ice cream, then cap each with its top half to form a sandwich. Freeze muffin ice cream bites for at least 1 hour until firm.
07 - In a microwave-safe bowl, combine semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
08 - Dip each frozen muffin ice cream bite halfway into the melted chocolate mixture. Place on a parchment-lined tray. Freeze for a minimum of 30 minutes, or until the chocolate is set.
09 - Serve bites straight from the freezer and enjoy as a festive dessert.
