Pumpkin Ginger Cupcakes with Maple Cream Cheese Icing

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

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Votes: 19
Rating: 3.68
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Servings 15people
Submitted By Christie Coykendall from Bob's Red Mill
Gluten Free Vanilla Cake Mix makes this holiday treat a breeze to prepare.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 19
Rating: 3.68
You:
Rate this recipe!
Servings 15people
Submitted By Christie Coykendall from Bob's Red Mill
Gluten Free Vanilla Cake Mix makes this holiday treat a breeze to prepare.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Pumpkin Ginger Cupcakes
  1. Preheat oven to 325°F. Line muffin tins with paper liners and spray lightly with cooking spray.
  2. Beat eggs on medium-low for 30 seconds. In a separate bowl, combine pumpkin puree and melted coconut oil.
  3. Add pumpkin-coconut oil mixture to eggs and continue to mix until just combined.
  4. Add cake mix and spices to egg mixture and mix until combined. Fold in candied ginger.
  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
  1. Beat cream cheese and maple syrup until smooth. Ice cupcakes as desired.



    Makes 15 cupcakes.
Recipe Notes

*Add more or less maple syrup to taste. Grade B syrup has the strongest flavor.

Products Used in this Recipe
Recipe Comments

One thought on “Pumpkin Ginger Cupcakes with Maple Cream Cheese Icing

  1. Ellen

    I made these with white cake mix, walnuts, currants, and flaxseeds. I didn’t have any ginger. Everyone loved them!

    Reply

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