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Pumpkin Gingerbread Cupcakes

These Pumpkin Gingerbread Cupcakes are a delicious flavor combo.  Perfect for the winter months and delicious enough to serve at holiday get-togethers.

Topping this delicious combo is a spiced cream cheese frosting.

Pumpkin Gingerbread Cupcakes

Two very popular flavors during the Fall and Winter seasons are pumpkin and gingerbread.  Why not add them together?!  The flavors complement each other well and blending these flavors makes a wonderful tasting and well-balanced cupcake.

Cupcakes with the flavor pairings of pumpkin and gingerbread.  Topping this delicious combo is a spiced cream cheese frosting.

This cupcake has the texture of a gingerbread cake but by adding the pumpkin, it creates a soft and moist gingerbread and pumpkin-flavored treat.

Great Fall Cupcake

If you're looking for something delicious and fun to make this Fall, make these!

These cupcakes are a great Fall treat at Fall family gatherings and especially Thanksgiving!  They're incredibly easy to put together and they're so easy to make from beginning to end.  The batter whips up in a matter of minutes and a lot of the same ingredients are used for the cupcake batter as well as the cream cheese frosting.

Close up of pumpkin gingerbread cupcakes in dark muffin tin topped with piped cream cheese frosting and garnished with cinnamon.

Pumpkin Gingerbread Batter

This batter is so incredibly easy to make, it's almost fool-proof!  Start with melted butter, molasses, and brown sugar.  Beat in the egg and blend well.  Once that is done, add in the spices and flour.  Slowly blend in the water and then the pumpkin puree.  Line or grease a 12 cavity muffin tin and add the batter to the top of the rim.

Unfrosted pumpkin gingerbread cupcakes in a dark muffin tin.

RELATED:  Vanilla Cinnamon Sugar Swirl Cupcakes

Spiced Cream Cheese Frosting

Cream cheese is such a wonderful flavor of flavor to add to pumpkin and gingerbread alike.  Adding the warm and cozy flavors of cloves, nutmeg, and cinnamon elevates this cream cheese and provides a mouthful of flavor in every bite!

It's important to start with room temperature ingredients when making this frosting.  If you try to beat the ingredients together after taking them right out of the refrigerator, you will have lumps that are not easy to break apart.  By allowing the cream cheese and the unsalted butter to come to room temperature, it will make the frosting blend together beautifully into a creamy and smooth frosting.

Pumpkin gingerbread cupcakes topped with cream cheese frosting on wire rack with woven placemat underneath.

📖 Recipe

Yield: 12 cupcakes

Pumpkin Gingerbread Cupcakes

Pumpkin Gingerbread Cupcakes

Cupcakes with the flavor pairings of pumpkin and gingerbread. Topping this delicious combo is a spiced cream cheese frosting.

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes


Pumpkin Gingerbread Cupcakes

  • 1 ¾ cups all-purpose flour
  • 1 egg
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cloves
  • 2 teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 2 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted
  • ½ cup brown sugar, packed
  • ½ cup molasses
  • ½ cup water
  • 1 cup pumpkin puree

Spiced Cream Cheese Frosting


Pumpkin Gingerbread Cupcakes

  1. Preheat oven to 350° and line a muffin tin with 12 liners. Alternatively, you can grease the muffin tin well.
  2. Beat together the melted butter, molasses, and brown sugar.
  3. Add in the egg and beat until mixed.
  4. Add in the baking soda, cloves, ginger, nutmeg, cinnamon, and salt.
  5. Beat in the flour and add the water into the mixture.
  6. Beat in the 1 cup of pumpkin puree and blend.
  7. Use the batter to fill up the muffin cavities all the way.
  8. Bake in the preheated oven for 18 minutes and remove from oven and allow to cool completely for 20 minutes before frosting.

Spiced Cream Cheese Frosting

  1. Beat together the softened cream cheese and softened butter.
  2. Add in the vanilla extract, ground cloves, ground cinnamon, and ground nutmeg.
  3. Beat in the confectioner's sugar a little at a time and add the 1 tablespoon of milk to cream it together.


*1 tablespoon of milk is a starting point.  If you want your frosting more creamy, add 1 tablespoon at a time until the desired consistency is reached. 

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Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Calories: 499Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 75mgSodium: 232mgCarbohydrates: 72gFiber: 2gSugar: 55gProtein: 4g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

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Cupcakes with the flavor pairings of pumpkin and gingerbread.  Topping this delicious combo is a spiced cream cheese frosting. #cupcakes #fallflavors #fallcupcakes #gingerbread #gingerbreadcupcakes #pumpkin #pumpkincupcakes #creamcheese #spicedcreamcheese #pipedfrosting #cupcakes #easydesserts #thanksgivingdessert
Cupcakes with the flavor pairings of pumpkin and gingerbread.  Topping this delicious combo is a spiced cream cheese frosting. #cupcakes #fallflavors #fallcupcakes #gingerbread #gingerbreadcupcakes #pumpkin #pumpkincupcakes #creamcheese #spicedcreamcheese #pipedfrosting #cupcakes #easydesserts #thanksgivingdessert


Friday 2nd of September 2022

What size pumpkin? I'm assuming 15oz?


Saturday 3rd of September 2022

These cupcakes use one cup of pumpkin puree


Sunday 24th of October 2021

I was not a fan. You can really taste the molasses. 1/2 cups is way to much in my liking. Toothpick came out clean so took them out. Some flopped right away. I tried one once cooled and taste is really strong as well as under cooked.


Monday 25th of October 2021

I'm sorry that some of them flopped. Oven times can vary so if they flopped and they were undercooked, a toothpick check in the center could be really helpful to ensure they're done. As for the molasses, 1/2 cup of molasses is pretty common in gingerbread cake recipes as it is a cake that is made with two main ingredients - molasses and ginger.


Tuesday 20th of October 2020

Would this recipe work if I were to make it in a bundt pan as well?


Tuesday 20th of October 2020

This recipe yields 12 cupcakes. If using a 10 inch bundt pan it won't be enough batter for the pan. You would also want to decrease your temp by 25° and the baking time will increase quite a bit. You will need to check with a toothpick if you decide to make these cupcakes into a bundt cake. Good luck!

Misty Page

Tuesday 3rd of December 2019

Simply amazing! Easy to follow and turns out perfectly delicious.


Wednesday 4th of December 2019

So happy to hear you liked the recipe! :)

Luisa Wilson

Sunday 6th of October 2019

In step 3 its says to add an egg and beat until mixed. An egg is not listed as an ingredient


Sunday 6th of October 2019

Thank you for that catch, Luisa! It is one egg. I'll add it to the ingredients. :)

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