Mini Pumpkin-Gingerbread Cupcakes

Mini Pumpkin-Gingerbread Cupcakes

Makes 32

These versatile little cakes can be enjoyed as breakfast muffins, snacks or dessert.  Frost with Maple Cream Cheese Frosting, if you like.

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 cup sugar
  • 1/2 cup expeller-pressed canola oil
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup canned pumpkin purée
You must be signed in to use shopping lists. Sign in or create account

Preheat oven to 350°F. Line a miniature muffin pan with mini cupcake liners or spray and flour the pan using canola or olive oil cooking spray. Set aside.

In a large mixing bowl, stir together flours, baking powder, ginger, cinnamon, nutmeg, salt and sugar. In a separate medium bowl, whisk together oil, eggs, vanilla and pumpkin, then add to flour mixture and stir to combine.

Spoon batter into prepared pan and bake for 15 minutes, or until done when tested with a toothpick. Allow cupcakes to cool in the pan for 15 minutes, then continue to cool on wire racks.

Nutritional Info: 
Per Serving:Serving size: 1 cupcake, without frosting, 90 calories (35 from fat), 4g total fat, 0g saturated fat, 15mg cholesterol, 55mg sodium, 12g carbohydrate (1g dietary fiber, 6g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion