Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp crystallized ginger, finely minced
  • 1 tsp vanilla extract
  • pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-slot muffin tin with paper liners.
  2. In a large bowl, whisk together the pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
  3. Sift the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves directly into the wet ingredients.
  4. Using a rubber spatula, gently fold the dry ingredients into the pumpkin mixture until no streaks of flour remain; do not overmix.
  5. Divide the batter evenly among the cupcake liners and bake for 20 minutes.
  6. Prepare the frosting by beating softened cream cheese and butter together, then incorporating powdered sugar, minced crystallized ginger, vanilla, and a pinch of salt until stable.
  7. Frost the cooled cupcakes with the ginger cream cheese frosting.