Gingerbread Cupcakes

Gingerbread isn't just for cookies or cakes - it can work for cupcakes or muffins as well! These gingerbread cupcakes my mother made are moist and sweet enough to be cupcakes, but we eat them as muffins. If you would like them to be cupcakes, I would recommend a cream cheese icing, brown butter icing, or salted caramel buttercream. An eggnog flavored frosting would be nice as well. 

Gingerbread Cupcakes
1 1/2 cups all-purpose (plain) flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup packed brown sugar
2 large eggs
1/4 cup molasses
1/4 cup water
1/2 teaspoon vanilla extract

Preheat oven to 350◦F. Grease or line a twelve cup muffin pan.
In a medium bowl, stir together the first six dry ingredients. 
In a separate large bowl, whisk together the last six wet ingredients.
Add the dry ingredients to the wet and mix until fully incorporated. 
Divide batter evenly among prepared muffin cups. Bake for abut 20 minutes until a toothpick inserted in the center comes out clean.