Description
Gingerbread Pumpkin Cupcakes are a delightful blend of warm spices and pumpkin flavor, perfect for the festive season.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add the pumpkin puree and eggs, mixing until well combined.
- In another bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before frosting or serving.
Notes
- For a cream cheese frosting, mix cream cheese, butter, powdered sugar, and vanilla extract.
- These cupcakes can be stored in an airtight container for up to 3 days.
- Feel free to add chocolate chips or nuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Gingerbread, Pumpkin, Cupcakes, Festive, Dessert