Pumpkin Gingerbread Cupcakes

4.82 from 91 votes

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

Prep Time10

Cook Time17

Total Time27

Course: Dessert

Cuisine: American

Keyword: dessert, fall, gingerbread, pumpkin

Servings: cupcakes

Calories: 361kcal

Author: Dana

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

*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.

Nutrition