Pumpkin-Gingerbread Cupcakes

Makes 12 regular or 32 mini
Time 45 min
Pumpkin-Gingerbread Cupcakes

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

Special Diets:

Dairy FreeDairy Free
Low SodiumLow Sodium
VegetarianVegetarian

Ingredients

    1 cupall-purpose flour
    1 cupwhole wheat pastry flour
    2 teaspoonsbaking powder
    2 teaspoonsground ginger
    1 teaspoonground cinnamon
    1/4 teaspoongrated nutmeg
    1/4 teaspoonfine sea salt
    1 cupsugar
    1/2 cupcanola oil
    2eggs
    2 teaspoonspure vanilla extract
    1 cupcanned pumpkin purée

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 350°F. Line a 12-cup muffin pan with liners. Set aside. (Alternatively, line mini-muffin pans with liners for bite-sized treats.)


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 the prepared pan and bake for 20 to 22 minutes, or until done when tested with a toothpick. (If making mini cupcakes, bake for 15 minutes.) 


Allow cupcakes to cool in the pan for 15 minutes, then continue to cool on wire racks.

Nutritional Info

Serving Size

1 cupcake, without frosting

Calories

180

Total Fat

8g

Saturated Fat

0g

Cholesterol

30mg

Sodium

110mg

Total Carbohydrate

24g

Dietary Fiber

2g

Total Sugars

12g

Protein

2g

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.