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 occasion.

Ideal for those following a gluten-free or dairy-free diet, these cupcakes are a delicious way to enjoy seasonal flavors without compromising on taste. With EasyChef Pro, you can easily access this recipe and create a convenient shopping list to ensure you get the best ingredients at the lowest cost per serving.

Try these Spiced Pumpkin Ginger Cupcakes today and elevate your dessert game with EasyChef Pro!

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 perfectly formed cupcakes. Topped with a creamy allspice cream cheese frosting and garnished with candied ginger, these cupcakes are a must-try for any pumpkin lover.

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) pumpkin pie spice
• 3 Large eggs
• 0.5 Cup applesauce
• 1 Cup all-purpose flour
• 1 Teaspoon (tsp) baking powder
• 0.5 Teaspoon (tsp) baking soda
• 0.5 Teaspoon (tsp) salt
• 0.5 Cup unsalted butter, softened
• 1 Cup granulated sugar
• 1 Teaspoon (tsp) vanilla extract
• 0.5 Cup candied ginger, minced

Steps

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and pumpkin pie spice. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the pumpkin puree, applesauce, and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Stir in the instant butterscotch pudding mix and minced candied ginger.
8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. Once cooled, frost with allspice cream cheese frosting and garnish with additional candied ginger if desired.

Enjoy these moist and flavorful Pumpkin Ginger Cupcakes as a perfect fall dessert!