This is a simple recipe for a stellar sweet. Ginger and pumpkin go so well together and there is nothing so sublime as a creamy frosting to top the flavors off, especially when the treat is both inside and out!
- 1 Package Gingerbread Mix (ours is gluten free)
- 1/8 cup canola oil
- 1/4 cup molasses
- 1/4 cup water
- 2 eggs
- 1/3 cup Roasted Pumpkin Puree
- 1/2 cup pepitas
- Cream cheese frosting
Mix the first 6 ingredients well. Pour into greased cupcake tins to the 1/2 way mark. Make a well in each with a spoon. Add a tablespoon cream cheese frosting to each. Top with another heaping tablespoon the cup cake batter. Make sure you can't see the frosting from the top. Sprinkle each cup cake with pepitas. Bake in a preheated oven at 350 f for about 30 minutes or until a cake tester comes out clean. Makes 6 to 12 cupcakes depending on your pan size.
Pumpkin, both savory and sweet:
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Photo Credit: Julie Cecchini