Pumpkin Gingerbread Cupcakes
These fall spiced pumpkin cupcakes are moist and sweet - perfect topped with whipped cream cheese frosting and a dark chocolate pumpkin!
Servings 24 cupcakes
Calories 267kcal
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
Instructions
- In 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.
Nutrition
Calories: 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