Pumpkin Gingerbread Cupcakes with Cream Cheese Frosting By Kelly Miller • September28,2015 • Updated September 14, 2021 • Leave a Comment 530 Jump to Recipe Pumpkin Gingerbread Cupcakes are moist and sweet – perfect topped with whipped cream cheese frosting and a dark chocolate pumpkin! It begins tonight. It may have been fall for the past few days, but tonight I sit here in my living room. The smell of pumpkin, nutmeg, and cinnamon wafting in from my kitchen. The windows open with the sound of dry leaves blowing on the trees. I’m about to go grab my cable knit blanket from it’s months-long hiding place in my linen closet because it’s actually chilly while I sit here… WAHOOO – FALL HAS BEGUN!! And I don’t know about you, but this autumn atmosphere makes me want to get in the kitchen and bake up some yummy treats for the family. I absolutely HAVE to get the house smelling like the new season and the best way to achieve that is to start cooking. Are you ready? I sure am!! These adorable Pumpkin Gingerbread Cupcakes are the perfect way to get you in the fall mood, and I’m going to let you in on a little trick: I used store bought frosting on those cupcakes. For real! You can easily pipe store-bought frosting onto cupcakes just by doing this: Yep – you guessed it – whip the frosting on high speed for 5 – 10 minutes! Then just scoop into an icing bag with your favorite tip and pipe onto cooled cupcakes. I really loved how much time I saved using the Pillsbury frosting, and it had that creamy cream cheese flavor that brought me back to my childhood! This recipe actually makes 36 cupcakes so I decided to leave 12 unfrosted to have muffins on hand for quick fall breakfasts. I may just pop them in the freezer for that purpose, too! See that right there? Yep. That’s a 4 year old swipe at a cupcake while I wasn’t looking. I can’t really blame him though! Pumpkin Gingerbread Cupcakes These fall spiced pumpkin cupcakes are moist and sweet - perfect topped with whipped cream cheese frosting and a dark chocolate pumpkin! 5 from 1 vote Print Pin Rate Course: DessertCuisine: AmericanKeyword: pumpkin gingerbread cupcakes recipe Prep Time: 20 minutes minutesCook Time: 25 minutes minutesTotal Time: 45 minutes minutes Servings: 24 cupcakes Calories: 267kcal Author: Kelly Miller Ingredients▢ 3 cups sugar▢ 1 cup oil▢ 4 eggs▢ 15 oz pumpkin puree▢ 2/3 cup brewed coffee▢ 2 tsp ginger▢ 1 tsp allspice▢ 1 tsp nutmeg▢ 1 tsp cinnamon▢ 3 1/2 cups flour▢ 2 tsp baking soda▢ 1/2 tsp baking powder▢ 1 1/2 tsp salt▢ 16 oz cream cheese frosting▢ 24 chocolate candy pumpkins for garnish InstructionsIn a stand mixer, beat together sugar, oil, eggs, and pumpkin. Add in brewed coffee and spices and beat until mixed well.In a separate bowl, stir together flour, baking soda, baking powder, and salt.Gradually add flour mixture to pumpkin mixture and beat until well combined.Scoop 1/4 cup batter into paper lined cupcake tins. Bake at 350 degrees for 20 - 25 minutes or until a cake tester comes out clean. Cool completely.Place frosting in a stand mixer fitted with the whip attachment. Whip for 5-10 minutes until the frosting is fluffy.Place frosting in an icing bag with desired tip and pipe onto cupcakes. Decorate each cupcake with a dark chocolate pumpkin. NutritionCalories: 267kcal | Carbohydrates: 53g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 298mg | Potassium: 86mg | Fiber: 1g | Sugar: 37g | Vitamin A: 2795IU | Vitamin C: 0.7mg | Calcium: 18mg | Iron: 1.3mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom!  530