Photo: Deva Williamson
Pumpkin Gingerbread Cupcakes
19 ingredients
20 min + 20 min
12
openrecipes
Moist gingerbread cupcakes made with pumpkin puree and ginger chips.
Estimated Nutrition (whole recipe, rough)
868
Calories
21g
Protein
29g
Fat
130g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup FOR THE CUPCAKES:
- ¾ cups All-purpose Flour
- 1 teaspoon Whole Wheat Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Ground Nutmeg
- ½ cups Salt
- ½ cups Butter, Melted
- ½ cups Dark Brown Sugar
- 1 whole Molasses
- ¼ cups Egg
- ½ cups Water
- ½ cups Canned Pumpkin Puree
- 4 ounces, weight Crystallized Ginger Chips
- ½ cups FOR THE FROSTING:
- ¼ teaspoons Cream Cheese
- 8 ounces, weight Powdered Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes