Pumpkin Ginger Cupcakes Recipe

Name: Pumpkin Ginger Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g stem or glace ginger in syrup; 175 g muscavado or molasses sugar; 200 g unsalted butter, softened; 2 large eggs; 250 g pumpkin or 250 g butternut squash, grated; 200 g plain flour; 2 teaspoons baking powder; 1 ½ teaspoons ground ginger; 1 ½ teaspoons allspice; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 125 g chopped pecans or 125 g walnuts; 200 g icing sugar; 125 g cream cheese

Servings: persons

175 g stem or glace ginger in syrup
175 g muscavado or molasses sugar
200 g unsalted butter, softened
2 large eggs
250 g pumpkin or 250 g butternut squash, grated
200 g plain flour
2 teaspoons baking powder
1 ½ teaspoons ground ginger
1 ½ teaspoons allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
125 g chopped pecans or 125 g walnuts
200 g icing sugar
125 g cream cheese

1
Finely chop 125g of the ginger.
2
Beat sugar and 125g butter until smooth.
3
Then beat in the eggs one by one.
4
Stir in the pumpkin and chopped ginger, sift in the flour, baking powder and spices.
5
Add the nuts and stir until smooth.
6
Line the pockets of a deep muffin tray with muffin papers, then fill each one almost to the top.
7
Bake at 190C (170 fan-assisted)/375F/gas mark 5 for 25 minutes, then set aside to cool.
8
Once the cupcakes are cold, beat the icing sugar, cream cheese and remaining butter until smooth.
9
Finely shred the remaining ginger and stir most of it in, along with just enough syrup to make it easily spreadable.
10
Swirl a dollop of icing on each cupcake and decorate with a pinch of shredded ginger.

1773

kcal

Calories

128

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 175 g stem or glace ginger in syrup, 175 g muscavado or molasses sugar, 200 g unsalted butter, softened, 2 large eggs, and more.

Yes, Pumpkin Ginger Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Ginger Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions