How to make gingerbread muffins

• Mix together the dry ingredients - flour, baking powder, baking soda, sugar, and spices - cinnamon and gingerbread spice.
  1.5 teaspoon ground cinnamon, 2 teaspoon gingerbread spice, 100 g sugar, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 350 g wheat flour - all-purpose
• In a second bowl, blend together pumpkin puree, oil, milk, egg, and honey.
  130 g pumpkin puree, 1 egg, 120 ml oil, 100 g honey, 80 ml milk
• Add the wet ingredients to the dry and mix with a spoon.
• Spoon the batter into the prepared cupcake liners.
• Bake at 200 degrees (top/bottom heat) for 10 minutes, then reduce the temperature to 180 degrees (top/bottom heat) and bake for another 10 minutes (all in top/bottom heat mode).
• After baking, cool the muffins.
• If you want to prepare the icing, mix a cup of powdered sugar with about 3 tablespoons of milk, you can also add half a teaspoon of cinnamon :)