Baking a pie is an intimidating task during an already stressful holiday season. You’d rather navigate through the swarms of busy shoppers at the mall and battle for parking downtown to attend yet another humdrum holiday party than try to create a pumpkin pie as delightful as your Great Aunt Olive’s. Don’t fret! This year, surprise your family with fuss-free cupcakes! These mini cakes boast the season’s favorite flavors, but they one-up a slice of pie with irresistible maple cream cheese frosting. Plus, you won’t have to try making Olive’s perfectly flaky pie crust from scratch!
Pumpkin Cupcakes with Crystallized Ginger
Makes 15 cupcakes
Ingredients
Pumpkin Cupcakes
3 cups Bob’s Red Mill Gluten-Free Vanilla Cake Mix
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
3 eggs
15 oz. canned pumpkin puree
3 Tbsp. coconut oil, melted
¼ cup crystallized ginger, minced
Maple Cream Cheese Frosting
3 Tbsp. maple syrup
8 oz. cream cheese, softened
Directions
- Preheat oven to 325 degrees F. Line 15 muffin tins with paper liners. Lightly spray inside of liners with non-stick spray.
- In a small bowl, mix together canned pumpkin and melted coconut oil.
- In a large bowl, beat eggs on medium-low speed for 30 seconds. Add pumpkin mixture to eggs and continue to mix on medium-low until just combined. Add cake mix and spices and mix until combined. Fold in ginger.
- Pour mixture into 15 muffin tins, filling ¾ of the way. Bake for 25 minutes.
- Meanwhile, prepare the frosting. In a small bowl, beat together frosting ingredients until smooth.
- When cupcakes have baked and cooled completely, top with frosting.