Pumpkin Gingerbread Cupcakes with Maple Cinnamon Frosting

Print this Recipe

Cupcake Ingredients:

1 box Simple Mills Pumpkin Muffin Mix

3 eggs

1 cup water

3 Tbsp grape seed or melted coconut oil

2 Tbsp molasses

1/2 tsp ground ginger

1/2 tsp ground cloves 

1/2 cup organic palm shortening

2 Tbsp pure maple syrup

2 tsp arrowroot powder

1/2 tsp vanilla

1/2 tsp cinnamon 


1. Preheat oven to 350°

2. Mix all cupcake ingredients until well blended

3. Pour batter into muffin tins filled with paper liners to just shy of the top, so the cupcakes bake up nice and tall

4. Bake mini cupcakes for 13-15 minutes, or 25 – 30 minutes for regular cupcakes

5. Let Cool

6. Whip all frosting ingredients in a mixing bowl with the whisk attachment of an electric mixer or stick blender

7. Top cupcakes with frosting and sprinkle with cinnamon for a seasonal and delicious embellishment!