Mini Pumpkin-Gingerbread Cupcakes

Pumpkin-Gingerbread Cupcakes Recipe | Made with High-Quality Ingredients

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 24 mini cupcakes

Introduction

Mini Pumpkin-Gingerbread Cupcakes are a delightful treat that combines the warm flavors of gingerbread with the seasonal favorite, pumpkin. These mini cupcakes are perfect for parties, gatherings, or just a sweet snack to enjoy throughout the week.

History

The combination of pumpkin and gingerbread flavors has been a popular choice for fall and winter desserts for many years. This recipe takes the classic flavors of gingerbread and pumpkin and transforms them into bite-sized cupcakes that are perfect for sharing.

Ingredients

1 cup of unbleached white flour
1 cup of whole wheat pastry flour
2 tsp of baking powder
2 tsp of ginger
1 tsp of cinnamon
0.25 tsp of nutmeg
0.25 tsp of sea salt
1 cup of packed natural cane sugar
0.5 cup of expeller pressed canola oil
2 organic eggs
2 tsp of vanilla extract
1 cup of canned pumpkin

How to prepare

Preheat the oven to 350°F (177°C).
Line a miniature muffin pan with mini cupcake liners or spray and flour the pan using canola or olive oil cooking spray.
Set the pan aside.
In a large mixing bowl, stir together the flours, baking powder, ginger, cinnamon, nutmeg, salt, and sugar.
In a separate medium bowl, whisk together the canola oil, eggs, vanilla, and pumpkin.
Pour the mixture into the flour mixture and stir to combine.
Spoon the batter into the prepared pan and bake for 15 minutes or until a toothpick inserted comes out clean.
Allow the cupcakes to cool in the pan for 15 minutes, then transfer them to wire racks to cool completely.
Once cooled, frost the cupcakes with maple cream cheese frosting.

Variations

Add chopped nuts or raisins to the batter for added texture.
Top the cupcakes with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.

Cooking Tips & Tricks

Be sure to properly measure your flour using the spoon and level method to ensure the cupcakes have the right texture.

- Make sure your ingredients are at room temperature before mixing to ensure even baking.

- Do not overmix the batter, as this can result in tough cupcakes.

- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.

Serving Suggestions

Serve these mini cupcakes as a dessert at a fall gathering or enjoy them as a sweet snack throughout the week.

Cooking Techniques

Be sure to properly mix the wet and dry ingredients to ensure a smooth batter.

- Use a toothpick to test for doneness when baking the cupcakes.

Ingredient Substitutions

You can use all-purpose flour instead of a combination of unbleached white flour and whole pastry flour.

- Substitute vegetable oil for canola oil if needed.

Make Ahead Tips

These cupcakes can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Top the cupcakes with a drizzle of caramel sauce or a sprinkle of powdered sugar for a festive touch.

Pairing Recommendations

Serve these mini cupcakes with a cup of hot apple cider or a scoop of vanilla ice cream for a delicious dessert pairing.

Storage and Reheating Instructions

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. To reheat, microwave for 10-15 seconds or until warm.

Nutrition Information

Calories per serving

Each mini pumpkin-gingerbread cupcake contains approximately 150 calories.

Carbohydrates

Each mini pumpkin-gingerbread cupcake contains approximately 15 grams of carbohydrates.

Fats

Each mini pumpkin-gingerbread cupcake contains approximately 6 grams of fat.

Proteins

Each mini pumpkin-gingerbread cupcake contains approximately 2 grams of protein.

Vitamins and minerals

Pumpkin is a good source of vitamin A, vitamin C, and potassium, while ginger provides anti-inflammatory properties.

Alergens

This recipe contains eggs and wheat.

Summary

These mini pumpkin-gingerbread cupcakes are a sweet treat that provides a good source of carbohydrates and fats, with a moderate amount of protein.

Summary

Mini Pumpkin-Gingerbread Cupcakes are a delicious and festive treat that combines the flavors of pumpkin and gingerbread in a bite-sized dessert. Perfect for fall gatherings or as a sweet snack, these cupcakes are sure to be a hit with family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a crisp autumn afternoon, and I was rummaging through an old recipe box that belonged to my dear friend, Mrs. Jenkins. Mrs. Jenkins was a remarkable cook, and she had a reputation for creating the most delicious treats in town. As I flipped through the yellowed index cards, my eyes landed on a recipe titled "Mini Pumpkin-Gingerbread Cupcakes." Intrigued by the unique combination of flavors, I decided to give it a try.

I carefully read through the ingredients and instructions, taking note of Mrs. Jenkins' handwritten notes in the margins. She had made these cupcakes for a charity bake sale years ago, and they had been a hit with everyone who tried them. I could practically taste the warm spices and rich pumpkin flavor just by reading the recipe.

Excited to try my hand at making these cupcakes, I gathered all the necessary ingredients and set to work in my cozy kitchen. The scent of gingerbread and pumpkin filled the air as I mixed and measured, following Mrs. Jenkins' instructions to the letter. I could feel her presence with me, guiding me through each step with her expertise and wisdom.

As the cupcakes baked in the oven, I anxiously waited for them to be done. The aroma wafting from the kitchen was intoxicating, and I knew that these cupcakes were going to be something special. When I finally pulled them out of the oven, they were a beautiful golden brown, with a hint of orange from the pumpkin puree.

I let the cupcakes cool before frosting them with a creamy cream cheese frosting, another one of Mrs. Jenkins' signature recipes. The combination of the spiced cupcake and tangy frosting was simply divine. Each bite was a burst of fall flavors, with a perfect balance of sweetness and spice.

I packed up a dozen of the cupcakes to take to the next church potluck, eager to share my newfound recipe with my friends and neighbors. As soon as I set the tray down on the dessert table, they were gone in a flash. The Mini Pumpkin-Gingerbread Cupcakes were a hit, just as Mrs. Jenkins had promised.

From that day on, the recipe for Mini Pumpkin-Gingerbread Cupcakes became a staple in my kitchen. I made them for every fall gathering, from Halloween parties to Thanksgiving dinners. Each time I whipped up a batch, I thought of Mrs. Jenkins and the joy she brought to so many through her delicious creations.

Over the years, I have shared the recipe with friends and family, passing on Mrs. Jenkins' legacy of good food and good company. The Mini Pumpkin-Gingerbread Cupcakes have become a beloved tradition in our household, a reminder of the magic that can be found in a simple recipe and a warm kitchen.

As I sit here now, reflecting on the journey that led me to this recipe, I am grateful for the memories and the moments shared over a plate of cupcakes. Mrs. Jenkins may no longer be with us, but her spirit lives on in every bite of these delectable treats. And for that, I will always be thankful.