Pumpkin Gingerbread Cupcakes

December 23, 2013

Moist gingerbread cupcakes made with pumpkin and ginger chips.

For the cupcakes

1 cup all purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter, melted
1/2 cup dark brown sugar
1/2 molasses
1 large egg
1/4 cup water
1/2 cup pumpkin puree
1/2 cup crystallized ginger chips

For the frosting

4 oz. cream cheese
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
8 oz. Cool Whip whipped topping

For the cupcakes Preheat oven to 350ºF. In a medium bowl, mix together the flours, baking soda, spices, and salt until well blended. In a large bowl or stand mixer place the butter, sugar, molasses, and...
See the full directions on my site

Nutritions

Calories
326

Sodium
276mg
11% DV

Fat
14g
21% DV

Protein
4g
8% DV

Carbs
44g
15% DV

Fiber
2g
9% DV