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Home » Recipes » Pumpkin Ginger Cupcakes with Maple Cream Cheese Icing
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Pumpkin Ginger Cupcakes with Maple Cream Cheese Icing

Gluten Free Vanilla Cake Mix makes this holiday treat a breeze to prepare.

Pumpkin Ginger Cupcakes

  • 3 Eggs
  • 15 oz canned Pumpkin Puree
  • 3 Tbsp Coconut Oil, melted
  • 19 oz GF Vanilla Cake Mix
  • 1 tsp ground Cinnamon
  • 1/4 tsp ground Nutmeg
  • 1/4 cup minced Candied Ginger

Maple Cream Cheese Icing

  • 8 oz softened Cream Cheese
  • 3 Tbsp Maple Syrup*

Directions

Pumpkin Ginger Cupcakes

Step 1

Preheat oven to 325°F. Line muffin tins with paper liners and spray lightly with cooking spray.

Step 2

Beat eggs on medium-low for 30 seconds. In a separate bowl, combine pumpkin puree and melted coconut oil.

Step 3

Add pumpkin-coconut oil mixture to eggs and continue to mix until just combined.

Step 4

Add cake mix and spices to egg mixture and mix until combined. Fold in candied ginger.

Step 5

Fill prepared muffin tins 3/4 full. Bake until tops spring back when touched, about 25 minutes. Let cool before icing.

Maple Cream Cheese Icing

Beat cream cheese and maple syrup until smooth. Ice cupcakes as desired.

Makes 15 cupcakes.

Notes

*Add more or less maple syrup to taste. Grade B syrup has the strongest flavor.
Pumpkin Ginger Cupcakes with Maple Cream Cheese Icing

Servings: 15

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Products Used in this Recipe

Gluten Free
GF Vanilla Cake Mix

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