Gingerbread Pull-Apart Muffin Cups

Directions

1. Preheat oven to 350°F (175°C). Cut bread into ½-inch cubes and spread evenly on a baking sheet. Bake for 8–10 minutes until slightly dry but not browned. Cool.
2. Lightly grease 6 cups of a standard muffin tin or line with silicone muffin liners for easier removal.
3. In a large mixing bowl, whisk together JUST Egg, almond milk, melted plant-based butter, monk fruit sweetener, molasses, ginger, cinnamon, nutmeg, cloves, vanilla and salt until well combined.
4. If using orange zest, stir it into the custard. If using pecans, reserve about 1 tablespoon for topping and set aside the remainder.
5. Add the bread cubes to the custard and gently fold until evenly coated. Stir in the chopped pecans, if using. Allow the mixture to rest for 15–20 minutes, gently stirring once or twice to ensure all the bread absorbs the liquid. The cubes should be completely moistened, with a little custard remaining at the bottom of the bowl. If any pieces still appear dry, add almond milk 1 tablespoon at a time until evenly saturated.
6. Divide the mixture evenly among the 6 prepared muffin cups, including any remaining custard. Gently but firmly press the bread cubes together with the back of a spoon to help the cups hold their shape. Sprinkle with reserved pecans, if using.
7. Bake for 25–30 minutes, or until the tops are lightly golden and the centres are fully set rather than wet. If the tops begin to brown too quickly, loosely cover with foil.
8. Allow the muffin cups to cool in the tin for at least 20 minutes. This resting time helps the custard firm up and makes the cups easier to remove without breaking apart.
9. In a small bowl, whisk together vegan cream cheese, almond milk, powdered monk fruit sweetener and vanilla until smooth. Add a little extra almond milk if needed to reach a pourable consistency.
10. Carefully remove the muffin cups from the tin and drizzle with the vanilla cream cheese mixture. Serve slightly warm or at room temperature.

Recipe Tips:

• Bread options: Carbonaut Original provides a mild base that allows the gingerbread spices to shine, while Classic Sourdough adds a subtle tang. Our Gluten-Free White is a great alternative for those avoiding gluten.
• Texture: The finished cups should have lightly crisp tops and soft, cohesive centres, similar to individual bread puddings.
• Moisture: Carbonaut’s high-fibre bread can absorb significant amounts of liquid. Ensure all the cubes are fully saturated before baking.
• Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Store the vanilla drizzle separately and reheat the muffin cups before serving.