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Preheat your oven to 350°F (175°C). Generously spray a 24-count mini-muffin tin with non-stick cooking spray or line it with mini paper liners.
In a medium bowl, sift together the ½ cup all-purpose flour, ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon, ¼ teaspoon baking soda, and ¼ teaspoon salt.
In a separate large bowl, whisk together the melted 2 tablespoons butter, 2 tablespoons brown sugar, 1 small egg, and 3 tablespoons molasses until the mixture is dark and smooth. Once combined, slowly stir in the 3 tablespoons water.
Gradually fold the dry ingredients into the wet mixture until just combined. Over-mixing will make the muffins tough, so stop as soon as the flour streaks disappear.
Fill each mini-muffin cup about ¾ full and bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.