Autumn Pumpkin Ginger Cupcakes with Maple Frosting

Fall is the time of year for adding cozy touches to our lives in our homes and in our menus. Today’s tasty cupcakes have a great pumpkin ginger taste paired with a maple cream cheese frosting. Yum!  If you don’t have maple syrup, you can use plain cream cheese frosting or your favorite butter cream recipe.  It’s perfect for autumn treats and can be decorated with crystallized ginger, nuts, or holiday candies. You’ll be making these throughout the season right into December. How about little pumpkins for dessert?

 

 

 

 

 

 

For Halloween parties, add a dollar store little plastic spider and it’s perfect!

 

 

 

 

 

 

 

 

Crystallized ginger is made of ginger root that has been cooked until softened, and then lightly coated in sugar. It adds a sweet spicy snap to the cupcake and is balanced by the sweet maple frosting. Crystallized ginger is also known as candied ginger.

 

 

 

 

autumn Carol Kitchen

 

 

 

Autumn Pumpkin Ginger Cupcakes with Maple Frosting

Use organic when available, makes about 24 cupcakes

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Autumn Pumpkin Ginger Cupcakes with Maple Frosting

Pumpkin Ginger cupcakes have a great pumpkin ginger taste paired with a maple cream cheese frosting. Perfect taste for the holidays and easy to decorate too.
Course Dessert
Cuisine American
Keyword cupcakes, pumpkin ginger cupcakes
Servings 24

Ingredients

Cupcakes

  • 2 cups flour
  • 3 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/3 cup chopped crystallized ginger
  • 1 cup canola oil
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 4 large eggs room temperature
  • 1 tsp vanilla extract 

Frosting

  • 6 oz room temperature cream cheese
  • 3 tbsp room temperature butter
  • 2 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 1 1/2 cups confectioner's sugar
  • optional 1/2 cup crushed nuts
  • optional chopped crystallized ginger
  • optional holiday candy to garnish

Instructions

  • Preheat oven to 350 degrees F
  • Spray cupcake pans or use cupcake liners
  • Whisk together flour, baking soda, salt, cinnamon, ground ginger, allspice,  and crystallized ginger in a bowl
  • In larger bowl beat oil and white and brown sugars until light and fluffy
  • Scrape sides as mixing
  • Add one egg to butter mixture and blend well
  • Repeat with each egg until all eggs are used
  • Add vanilla and pumpkin puree
  • Mix well
  • Gradually add dry mix
  • Stir to combine
  • Scoop batter into muffin cups filling about 1/3 of cup
  • Bake for about 20 minutes until golden and the tops spring back when lightly pressed
  • Cool for 10 minutes before removing from pan
  • Finish cooling on wire rack
  • Place frosting ingredients except sugar in mixing bowl
  • Cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth
  • Slowly add confectioner's sugar and mix on low until smooth
  • Decorate cooled cupcakes with frosting
  • Optional sprinkle top with crushed nuts
  • Optional decorate with chopped crystallized ginger
  • Optional decorate with holiday candy pushed into frosting

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

21 thoughts to “Autumn Pumpkin Ginger Cupcakes with Maple Frosting”

  1. What a lovely way to decorate the cupcakes and they look like a real yummy recipe. Love that hummer also. Thanks for sharing them and have a great week 🙂

  2. Looks really delicious! I once grew giant pumkins in my garden and the heaviest weighed 42 kg – a lot of jam!

  3. I had to post this to Facebook, omg they sound sooo delicious and use some of my favorite ingredients. Unfortunately this will be my first round of holidays avoiding sugar but I’ve been pretty happy with the quality of apples I’m already finding at the stands. Such a fun idea, I’ve often gone nuts putting plastic spiders absolutely everywhere.

    1. I like fun spider food around Halloween and have shared spider hot dogs and spider pepper on hummus in the past. Good luck with your diet – holiday food does make it hard to be good for sure!

  4. Hi Carol, your cupcakes look the perfect for the coming cooler weather and would make a lovely Halloween treat. I do like ginger, especially cakes that have lumps of ginger that give that mouth warming kick.

    xx

  5. These sound delicious!! I just love all these fall flavors. Thanks so much for sharing with us at Encouraging Hearts and Home Pinned.

  6. Pumpkin and ginger – oh my so delicious!! Thanks for sharing at the What’s for Dinner party – Have a fabulous week!

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