Pumpkin Gingerbread Cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Keywords: bake dessert snack ginger cinnamon cloves pumpkin Christmas cupcake cake American winter
Ingredients (12 cupcakes)
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/4 cup water
- 1/2 cup pumpkin puree
- 1/2 cup crystallized ginger chips
- 4 oz. cream cheese
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 8 oz. Cool Whip whipped topping
InstructionsFor the cupcakes
Preheat oven to 350ºF.
In a medium bowl, mix together the flours, baking soda, spices, and salt until well blended.
In a large bowl or stand mixer place the butter, sugar, molasses, and egg. Mix on low until well blended. Then add the water and pumpkin puree mixing until smooth.
Add the dry ingredients to the wet mixture a little at a time as you continue to mix, making sure all ingredients are fully combined.
Next add the ginger chips and mix until all incorporated.
Divide batter evenly into 12 cupcake liners or a greased muffin pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and place on cooling rack. Cool completely before frosting.For the frosting
In a medium bowl or stand mixer, combine cream cheese, sugar and vanilla. Mix until smooth.
Then add Cool Whip and continue to mix until well combined.
Using a piping bag with your favorite tip or a spatula, frost your cupcakes and place in the fridge. (If there is any left over frosting, it makes great fruit dip!)
Keep refrigerated until ready to serve.
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Cupcake recipe adapted from King Arthur Flour
Frosting recipe adapted from Babble.com