Warm up this winter while you bake up a batch of pumpkin Gingerbread Cupcakes topped with sweet Maple Cinnamon Frosting." />
Skip to content
My Account
mobile search

Pumpkin Gingerbread Cupcakes with Maple Cinnamon Frosting

  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 45 min
  • Yield: 12 cupcakes
Warm up this winter while you bake up a batch of pumpkin Gingerbread Cupcakes topped with sweet Maple Cinnamon Frosting.
Pumpkin Gingerbread Cupcakes with Maple Cinnamon Frosting made with Almond Flour Baking Mix Pumpkin Muffin & Bread Recipe

Ingredients:

1 box Simple Mills Pumpkin Muffin Mix
3 eggs
1 cup water
3 Tbsp grape seed or melted coconut oil
2 Tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cloves 
1/2 cup organic palm shortening
2 Tbsp pure maple syrup
2 tsp arrowroot powder
1/2 tsp vanilla
1/2 tsp cinnamon 

Instructions:

PREHEAT oven to 350°
MIX all cupcake ingredients until well blended
POUR batter into muffin tins filled with paper liners to just shy of the top, so the cupcakes bake up nice and tall
BAKE mini cupcakes for 13-15 minutes, or 25 – 30 minutes for regular cupcakes
LET cool for 10 minutes
WHIP all frosting ingredients in a mixing bowl with the whisk attachment of an electric mixer or stick blender
TOP cupcakes with frosting and sprinkle with cinnamon for a seasonal and delicious embellishment!