Fall is in the air, and there’s nothing better than celebrating the season with a delicious treat! These Pumpkin Ginger Cupcakes combine the warm flavors of pumpkin, ginger, and spices to create a scrumptious dessert that will make your taste buds dance. Perfect for gatherings, these cupcakes not only taste amazing but are also a feast for the eyes!
Pumpkin Ginger Cupcakes
These delightful cupcakes boast a moist texture and a rich flavor profile that highlights the essence of autumn. With every bite, you’ll get a burst of ginger and pumpkin goodness, making them a favorite for all your fall festivities.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- ½ cup buttermilk
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ground ginger. Set aside.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until combined.
- Alternately add the dry ingredients and buttermilk into the pumpkin mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Frost as desired and enjoy the warm, comforting flavors!
These Pumpkin Ginger Cupcakes are sure to be a hit at your next gathering. Whether you enjoy them with a cozy cup of coffee or as a sweet treat after dinner, they are a delightful addition to your fall menu!