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 Pumpkin Ginger Cupcakes with Maple Frosting
Use organic when available, makes about 24 cupcakes
Autumn Pumpkin Ginger Cupcakes with Maple Frosting
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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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 🙂
This sound and look amazing. X #mmbc
These look absolutely brilliant! I love the idea of putting a spider on the top 🙂
#MMBC
Yum! These look good. BTW, you can make edible spiders from liquorice instead of buying plastic ones. Quite revolting!!!
Have you made them from liquorice? I’d love to see them!
Looks really delicious! I once grew giant pumkins in my garden and the heaviest weighed 42 kg – a lot of jam!
How cute are these cupcakes!
I have never baked using pumpkin before. I think I need to x
Ginger and pumpkin are a wonderful combination. These may get in the autumn rotation!
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.
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!
Hubby would like these. Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 4. Shared.
These look so yummy. They are pretty and I know they are tasty as well. TFS
thank you sweet lady.
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
thanks Deb!
These sound delicious!! I just love all these fall flavors. Thanks so much for sharing with us at Encouraging Hearts and Home Pinned.
Pumpkin and ginger – oh my so delicious!! Thanks for sharing at the What’s for Dinner party – Have a fabulous week!
These look so yummy and festive! I’m featuring on Farm Fresh Tuesdays this week! Please stop by and enter our giveaway! Hint…there is maple involved, lol!
thanks so much for the feature Lisa! Happy Sunday!
Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
oh these look really nice. Perfect for Autumn #MMBC