Pumpkin Ginger Cupcakes Recipe

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Pumpkin Ginger Cupcakes
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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 184.98 Kcal (774 kJ)
Calories from fat 77.09 Kcal
% Daily Value*
Total Fat 8.57g 13%
Cholesterol 47.62mg 16%
Sodium 155.05mg 6%
Potassium 38.08mg 1%
Total Carbs 25.53g 9%
Sugars 13.99g 56%
Dietary Fiber 0.62g 2%
Protein 2.12g 4%
Vitamin A 0.1mg 3%
Iron 0.4mg 2%
Calcium 21.1mg 2%
Amount Per 100 g
Calories 385.23 Kcal (1613 kJ)
Calories from fat 160.53 Kcal
% Daily Value*
Total Fat 17.84g 13%
Cholesterol 99.16mg 16%
Sodium 322.89mg 6%
Potassium 79.3mg 1%
Total Carbs 53.16g 9%
Sugars 29.13g 56%
Dietary Fiber 1.3g 2%
Protein 4.41g 4%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 3%
Iron 0.8mg 2%
Calcium 44mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
  • 5

Good Points

  • saturated fat free

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