A gingerbread pumpkin cupcake with vanilla frosting and a gingerbread man, with more in the background
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5 from 2 votes

Pumpkin Gingerbread Cupcakes

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. You can find tins of pumpkin puree in the supermarket this time of year, or you can make your own. 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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 336kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $5



  • 125 g unsalted butter softened
  • 120 g cup sugar
  • 4 tbsp molasses
  • 2 large free range eggs
  • 150 g pumpkin puree
  • 2 tsp vanilla extract
  • 175 g plain flour
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • ½ tsp salt
  • 100 ml milk

For the vanilla frosting

  • 75 g butter softened
  • ½ tsp vanilla extract
  • 250 g icing sugar
  • 1 tsp milk

To decorate

  • Mini gingerbread men


  • 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.


Calories: 336kcal | Carbohydrates: 49g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 161mg | Potassium: 227mg | Fiber: 1g | Sugar: 36g | Vitamin A: 2415IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg