Pumpkin Gingerbread Cupcakes
Pumpkin gingerbread cupcakes combine the flavors of two beloved fall treats, making them a delightful seasonal dessert.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Pumpkin Gingerbread Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt.
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In a separate large bowl, mix together the melted butter, brown sugar, granulated sugar, egg, vanilla extract, pumpkin puree, and milk.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Divide the batter evenly among the cupcake liners.
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Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
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In a small bowl, beat together the powdered sugar and softened cream cheese until smooth and creamy.
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Spread or pipe the cream cheese frosting onto the cooled cupcakes.
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Garnish with crushed gingerbread cookies.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 24g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
