Description
Moist and flavorful pumpkin ginger cupcakes with a hint of spice.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, beat butter and brown sugar until fluffy.
- Add eggs one at a time, then mix in pumpkin puree.
- Alternately add dry ingredients and milk, mixing until just combined.
- Divide batter into cupcake liners and bake for 20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use fresh pumpkin puree for best flavor.
- Store in an airtight container for up to 3 days.
- Top with cream cheese frosting if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
