Pumpkin Ginger Cupcakes Recipe - Allrecipes.com
Pumpkin Ginger Cupcakes Recipe
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Pumpkin Ginger Cupcakes
These cupcakes are rich with pumpkin and spices and are moist and delicious. See more
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Pumpkin Ginger Cupcakes

Recipe by  

"Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out!"

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Ingredients Edit and Save

Original recipe makes 24 cupcakes Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr 30 mins


  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 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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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2008

I loved these. I followed the recipe, minus the crystalized ginger. Still VERY good! Moist, delicious cupcakes with the taste of the season in them. I made a simple cream cheese frosting with 4oz cream cheese, 1/2 cup butter, 2 cups powdered sugar, 1 tsp vanilla, 1 tsp cinnamon. What a hit with everyone!

Most Helpful Critical Review
Sep 26, 2012

I tasted the batter before I baked these and my first impression was that I would be leaving a 5-star review. The flavor is great - tastes just like pumpkin pie! The cupcakes baked up nicely too. But... first of all, the yield is off - this recipe makes more than 24 cupcakes, so plan ahead. Second, 20 minutes is not enough cooking time. Plan on about five minutes longer. Last, and most important, while the flavor is wonderful, in large part because of the peppery, crystallized ginger, the texture is a little "gummy,' for lack of a better word. A little TOO moist, maybe, and even a little too sweet - I suspect the pudding mix is the culprit. I'm sure this recipe, minus the pudding mix, would produce a far better result.

Oct 31, 2014

Hi. I'm the creater of this recipe; here are some helpful hints: For those of you who tossed the batter because it was thick - so sorry! It IS thick - pumkin and pudding mix do that. For those of you in the future who get worried, don't! ***** Some people have commented on the difficulty of finding crystalized ginger. It's the same as candied ginger, sugared ginger, or ginger chips - they are all just different names/sizes. The two best places I can always find it, and really inexpensively, are Publix, in the bulk items ($5 a pound) and World Market - $3 for a jar or the ginger chips by the Ginger People (they sell them on their website, too, but they are a little more$). ***** If you are getting more of a muffin than a cupcake, you're not creaming your sugar and butter long enough. It should be really fluffy. You'll probably want to scoop the batter into the tins.

Oct 29, 2008

I set out a pkg. of cream cheese to soften while the cupcakes cooled. We decided to try a couple while we waited. They were so good and moist, I put the cream cheese back in the fridge. I'll use it for something that can actually be improved by frosting it. The best cupcake I've ever tasted! (Maybe a light dusting of powdered sugar for those who want to dress them up visually, but as far as flavor goes, they're perfect.)

Sep 13, 2010

THIS is one of the most perfect cupcakes I have ever had. They are moist, flavorful & perfectly spiced. I chose not to use the chopped crystalized ginger, but used 1 1/4 tsp. ginger (total) instead. Creaming the butter & sugar until lighter colored & using room temperature eggs is essential. For the frosting, I chose the Cream Cheese II recipe on this site. I piped the frosting on top of each cake in a swirl pattern. Glazed Walnut garnish: As a garnish, I placed 1/4 cup sugar & 1/4 tsp. salt in a heavy bottom saucepan. I stiirred this over medium heat until the sugar began to melt and then added 2 cups of walnuts. I continued stirring until the sugar was melted and turned a golden brown. Carefully pour the glazed walnuts onto waxed paper - use a spoon or spatula to separate the nuts. Be careful! Hot sugar is PAINFUL. You'll have a nice snack of glazed walnuts left over after you decorate the cupcakes. This delicious optional garnish provides a nice crunch on these absolutely fabulous gems. This Thanksgiving, I think I'll be making these cupcakes instead of pie!

Oct 14, 2009

Wow, these cupcakes are outrageously delicious. I made a couple of modifications: (1) instead of using 1 cup butter, I used 1/2 cup butter and 1/2 cup unsweetened applesauce; and (2) I only used 3 large eggs, not 4. Also, usually when I bake cupcakes, I lightly spray the inside of the foil with vegetable oil so the cupcakes don't stick too much to the wrapper. Baked them for twenty minutes. I used a vanilla frosting and then decorated them with Halloween themed sprinkles. I think these would be perfect for a holiday party. They are scrumptious - so moist! Thank you for the recipe. I will also make them around Thanksgiving.

Aug 15, 2011

Just as a warning, the mixture had tons of tiny flecks of butter-sugar no matter if you use room temperature eggs or cold ones. Go on and add the dry ingredients and the lumps will disappear. I left out the crystallized ginger (couldn't find it), so upped the ginger to 1/2 tablespoon. The first time I made this recipe, I baked it in a bundt pan for about 45 minutes, then frosted it with tinted store bought cream cheese frosting to look like a pumpkin- covered an ice cream cone in green frosting for the stem. The cake turned out really, really well- so moist and with great flavor and really cute. The second time I actually made it into cupcakes! I frosted the cupcakes with cream cheese frosting made by beating together 8 oz softened cream cheese, 1/2 cup softened salted butter, 3 1/2-4 cups powdered sugar, and 1/2 tablespoon butter flavoring. I know the butter flavoring sounds bizarre, but it somehow mellows out and brings the other flavors together. The wonderful frosting on the fantastic cupcakes made these some of the best cupcakes I've ever had!

Nov 04, 2009

If I could give this more stars I would!!! It's AMAZING!!! I was out of crystallized ginger so I used 1 1/4 tsp. of ground ginger instead, but didn't change one other thing! Moist, delicious and my family gobbled them up! I also used the "Cream Cheese Frosting II" with this...it's also quite amazing!!


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  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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