Spiced Pumpkin Ginger Cupcakes

Experience the warm, comforting flavors of fall with our Spiced Pumpkin Ginger Cupcakes. These vegetarian treats are crafted with rich pumpkin puree and zesty ginger, creating a moist and flavorful bite. Topped with creamy allspice cream cheese frosting and garnished with candied ginger, they are perfect for any gathering.

These cupcakes are not only delicious but also versatile, making them a great addition to your dessert table or a cozy afternoon snack. With the nutritional benefits of pumpkin, they provide a boost of vitamins and fiber.

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Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 30 minutes

Overview

These Pumpkin Ginger Cupcakes are a delightful treat that combines the rich flavors of pumpkin puree and ginger. The addition of instant butterscotch pudding mix gives the batter a thick, cookie dough-like consistency that bakes into moist and flavorful cupcakes. Topped with a creamy allspice cream cheese frosting and garnished with candied ginger, these cupcakes are perfect for fall gatherings or as a sweet indulgence any time of the year.

Diet Type

Vegetarian

Allergies

Dairy, Gluten, Eggs

Cuisine

American

Ingredients

• 1 Cup pumpkin puree
• 1 Package instant butterscotch pudding mix
• 1 Teaspoon (tsp) ginger, ground
• 1 Teaspoon (tsp) cinnamon, ground
• 0.5 Teaspoon (tsp) nutmeg, ground
• 0.5 Teaspoon (tsp) allspice, ground
• 0.5 Cup vegetable oil
• 3 Large eggs
• 1 Cup granulated sugar
• 1.5 Cups all-purpose flour
• 1 Teaspoon (tsp) baking powder
• 0.5 Teaspoon (tsp) baking soda
• 1 Pinch salt, to taste
• 0.5 Cup candied ginger, minced

Steps

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a large mixing bowl, combine the pumpkin puree, instant butterscotch pudding mix, ground ginger, cinnamon, nutmeg, and allspice. Mix well.
3. Add the vegetable oil, eggs, and granulated sugar to the pumpkin mixture. Beat until smooth and well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the minced candied ginger.
7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
10. Once cooled, frost the cupcakes with allspice cream cheese frosting and garnish with additional candied ginger if desired.

Enjoy these delicious Pumpkin Ginger Cupcakes as a sweet treat for any occasion!