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    Home » Recipes » Cupcakes

    Gingerbread Pumpkin Cupcakes

    Published: Dec 19, 2019 · Modified: Dec 16, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    pinnable image for gingerbread pumpkin cupcakes
    pinnable image for pumpkin gingerbread cupcakes

    You will LOVE these tasty and festive Gingerbread Pumpkin Cupcakes with Vanilla Frosting. The molasses, pumpkin and wintery spices all combine to make a moist, light, fluffy and delicious holiday treat!

    A pumpkin gingerbread cupcake with vanilla frosting and a mini gingerbread man on top.

    Brace yourselves, people! I’ve brought you a recipe for tasty, fragrant and thoroughly festive homemade gingerbread pumpkin cupcakes from scratch.

    You are going to absolutely love this recipe. We all certainly do!

    Molasses, pumpkin and wintery spices all combine with a vanilla frosting to make cupcakes that are moist and delicious.

    And they taste of Christmas.

    Blissful, spiced Christmas.

    Overhead shot of pumpkin gingerbread cupcakes. Some have vanilla frosting and gingerbread men on them.

    Molasses and gingerbread spices combine with pumpkin puree in these festive cupcakes.

    The pumpkin brings moisture and a subtle flavour, which is perfect with the rich vanilla frosting. A mini gingerbread man is the perfect topping.

    The easy recipe results in light and fluffy, tasty cupcakes!

    Ingredients

    Butter
    Sugar
    Molasses
    Eggs
    Pumpkin puree
    Vanilla
    Flour 
    Baking Powder
    Milk
    Ginger
    Nutmeg

    For the vanilla frosting
    Butter
    Powdered icing sugar
    Vanilla
    Milk

    Pumpkin Puree

    You can find cans of pumpkin puree in the stores this time of year, but you can also make your own really easily!

    Simply steam chunks of pumpkin or butternut squash, then puree with a hand blender. Add it to a pan over a medium/low heat and cook, stirring, to reduce it slightly and evaporate some of the moisture.

    Voila - homemade pumpkin puree!

    Tips

    As with all cakes, once you add the dry ingredients, you need to mix gently so you don’t beat out all the air.

    Feel free to swap the spices for pumpkin spice (or make your own Pumpkin Pie Spice)

    Chai spice is great too!

    These cupcakes are also tasty with mulled wine drizzle.

    A gingerbread pumpkin cupcake with vanilla frosting and a gingerbread man, with more in the background

    Substitutions to make this pumpkin cupcake recipe work for your diet.

    This recipe is very versatile and can be tweaked to fit a number of different diets:

    Gluten-free: simply sub the wheat flour for a gluten-free flour blend of choice. Be sure to check that your baking powder is gluten-free too!

    Dairy-free: Substitute your dairy-free milk and butter or dairy free margarine of choice.

    Vegan: as above sub the milk and heavy cream for non-dairy milk of choice. Sub the butter for some coconut oil or olive oil.

    Egg-free: Swap the eggs in this recipe for 'flax eggs'. To make a flax egg, mix one tablespoon ground flaxseed (aka flaxmeal) with three tablespoons of water. Mix together, and let sit for five minutes.  

    Oil-free: This recipe is naturally oil-free.

    Soy-free: This recipe is naturally soy-free, but check all of your ingredients to ensure they don't contain any soy or soy products.

    STORAGE AND FREEZING

    These cupcakes are freezable: you can freeze the un-frosted cupcakes for up to 1 month. Wrap them well and freeze them. Then let them defrost and add your favorite frosting. 

    The frosted cupcakes are best stored on the kitchen counter for up to 5 days. You don’t need to tightly wrap them, but a cake tin will ensure the cut edges don’t dry out and keep them clean.

    You can store un-frosted cupcakes, well wrapped, on the kitchen counter for up to 5 days. If you need to keep them longer than that, freeze them.

    Close up of a gingerbread pumpkin cupcake with vanilla frosting.

    Cupcake Recipes

    Looking for more fun and creative cupcake recipes? Try these vegetable cupcake recipes!

    Orange and Kale Cupcakes
    Lemon Cucumber Cupcakes with Pimm's Frosting
    Beet Chocolate Cupcakes
    Cavolo Nero Cupcakes with Chocolate Frosting
    Orange Carrot Cupcakes with Orange Frosting
    Easy Chocolate Cupcakes with chocolate almond frosting

    Use up any leftover ingredients

    Do you have more pumpkin to use up?

    If you’re anything like me then you’re also always on the lookout for ways to reduce food waste (and save money!).
    So here are some recipe ideas on how to use up pumpkin puree from this recipe.

    Vegan Pumpkin Cake
    Iced Pumpkin Cookies  
    Baked Pumpkin Donuts with Chocolate Glaze
    Pumpkin Bark
    Gingerbread Brownies

    A gingerbread pumpkin cupcake with vanilla frosting and a gingerbread man, with more in the background

    Get the recipe

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

    Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
    Kate x

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    A gingerbread pumpkin cupcake with vanilla frosting and a gingerbread man, with more in the background

    Pumpkin Gingerbread Cupcakes

    Kate Hackworthy | Veggie Desserts
    Molasses and gingerbread spices combine with pumpkin puree in these festive cupcakes. The pumpkin brings moisture and a subtle flavour, which is perfect with the rich vanilla frosting.
    5 from 2 votes
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    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 336 kcal

    Equipment

    • 12-hole muffin pan
    • mixing bowl
    • Oven

    Ingredients
     

    • ½ cup (125g) butter softened
    • 1 cup (120g) sugar
    • 4 tablespoons molasses
    • 2 large free range eggs
    • ½ cup (150g) pumpkin puree
    • 2 teaspoons vanilla extract
    • 1 ¼ cups (175g) all purpose flour (plain flour)
    • 2 teaspoons baking powder
    • 1 teaspoon ground ginger
    • 1 teaspoon ground nutmeg
    • ½ teaspoon salt
    • ½ cup (100ml) milk

    For the vanilla frosting

    • ⅓ cup (75g) butter softened
    • ½ teaspoon vanilla extract
    • 2 cups (250g) powdered sugar
    • 1 teaspoon milk

    To decorate

    • Mini gingerbread men

    Instructions
     

    • Preheat the oven to 170C/325F. Line a 12 cup muffin pan with paper cases.
    • In a large bowl, beat the butter and sugar together with an electric mixer. Beat in the molasses, then beat in the eggs one at a time. Beat in the pumpkin puree and vanilla.
    • In a separate bowl, sift in the flour, baking powder, ginger and nutmeg and salt.
    • Alternating, add one-third of the flour to the egg mixture and stir to combine, then one-third of the milk. Repeat until all the ingredients are combined.
    • Spoon the batter into the muffin cases until nearly full. Bake for 15-20 minutes or until risen and firm to the touch. Leave to cool in the pan for 10 minutes, then place onto a wire rack to cool completely before adding the frosting.

    For the frosting:

    • In a large bowl, beat the butter with an electric mixer until smooth, then beat in the vanilla. Sift in the icing sugar and add the milk, then beat until thick and smooth. If necessary, add a little milk or icing sugar to get the right consistency.
    • Spoon into a piping bag and swirl onto the completely cooled cupcakes. Add a mini gingerbread man to decorate.

    Nutrition

    Calories: 336kcalCarbohydrates: 49gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 64mgSodium: 161mgPotassium: 227mgFiber: 1gSugar: 36gVitamin A: 2415IUVitamin C: 1mgCalcium: 66mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Cupcake Recipes

    • Kale Cupcakes with Orange Icing
    • Peanut Butter Cupcakes with Strawberry Frosting
    • Easy Baked Churro Donuts
    • Carrot Cupcakes with Orange Icing
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    Reader Interactions

    Comments

    1. Gina

      December 19, 2019 at 4:47 pm

      5 stars
      These cupcakes have the best flavor combo! Delicious!

      Reply
    2. Shadi Hasanzadenemati

      December 19, 2019 at 4:08 pm

      5 stars
      Love how easy and delicious this recipe is. It's perfect for a gathering or a party.

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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