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.
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.
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.
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.
📖 Recipe
Pumpkin Gingerbread Cupcakes
Equipment
Ingredients
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
- 8 oz cream cheese - softened
- ½ cup unsalted butter - softened
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- 4 cups confectioner's sugar
- 1 tablespoon milk
- cinnamon - for garnish
Instructions
Pumpkin Gingerbread Cupcakes
- Preheat oven to 350°F and line a muffin tin with 12 liners. Alternatively, you can grease the muffin tin well.
- Beat together the melted butter, molasses, and brown sugar.
- Add in the egg and beat until mixed.
- Add in the baking soda, cloves, ginger, nutmeg, cinnamon, and salt.
- Beat in the flour and add the water into the mixture.
- Beat in the 1 cup of pumpkin puree and blend.
- Use the batter to fill up the muffin cavities all the way.
- 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
- Beat together the softened cream cheese and softened butter.
- Add in the vanilla extract, ground cloves, ground cinnamon, and ground nutmeg.
- Beat in the confectioner's sugar a little at a time and add the 1 tablespoon of milk to cream it together.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!YOU MAY ALSO LIKE:
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Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Luisa Wilson says
In step 3 its says to add an egg and beat until mixed. An egg is not listed as an ingredient
Dana says
Thank you for that catch, Luisa! It is one egg. I'll add it to the ingredients. 🙂
Misty Page says
Simply amazing! Easy to follow and turns out perfectly delicious.
Misty Page says
Simply amazing! Easy to follow and turns out perfectly delicious.
Dana says
So happy to hear you liked the recipe! 🙂
Shelby says
Would this recipe work if I were to make it in a bundt pan as well?
Dana says
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!
Jodi says
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.
Dana says
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.
Becky says
What size pumpkin? I'm assuming 15oz?
Dana says
These cupcakes use one cup of pumpkin puree
Sherry says
I love this cupcake recipe! Every time I bake up a batch of these for a get together, they are always a hit.