2 speculoos cookie butter (check to make sure your brand is dairy-free)
2-3 tablespoons almond milk
Pinch of salt
Instructions
Preheat oven to 425 degrees F. Line a muffin tin with paper liners.
In a medium bowl, stir together butter and molasses until well combined. Stir in brown sugar, half and half, and egg until well mixed.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Stir in wet ingredients, mixing until just combined.
Fill prepared muffin tins with batter, evenly divided between 12 muffin tins. Batter will nearly fill the tins up to the top.
Place in preheated oven and cook for 5 minutes, then lower oven temperature to 350 degrees F and cook for another 14-16 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let cool.
While muffins cool, stir together the glaze ingredients, starting with 2 tablespoons almond milk and adding more as needed to desired glaze consistency. When muffins are just slightly warm to the touch, spoon glaze over the tops. Let cool completely.