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It’s certainly no secret that I wholeheartedly adore Fall. The colors, smells, and textures make this season my absolute favorite time of year. Although I obviously love to bake regardless of the season, there’s just something really special about the intoxicating aromas and flavors of autumn spices.
I have a bin of spices that I store in a cabinet above the refrigerator that is completely dedicated to fall baking. It’s brimming with cinnamon, cloves, allspice, crystallized ginger, cardamom – and that’s just naming a few. Towards the end of summer, I pull the bin down and conduct and inventory of my Autumn arsenal – I kind of have a quirky obsession with spices and spice organization. Too bad this “organization” only lasts for about 2 weeks, then I’m back to blaming Brian for hiding my whole nutmeg.
I stumbled upon this recipe for Pumpkin Ginger Cupcakes about 6 months ago and tucked it away in a file folder on my desk. When I came across the recipe months later, I knew it would be absolutely perfect for the Spice Islands Holiday Recipe Exchange. Spice Islands is definitely one of my absolute favorite spice companies. I find them to of the highest quality and most flavorful spices on the market – and trust me I have tried a lot of different companies. And I have bulging cabinets to prove it!
These Pumpkin Ginger Cupcakes are enthusiastically spiced, incredibly moist and just perfect on their own – in fact I ate them for breakfast! But we all know that I have a difficult time leaving well enough alone, so I just had to top them off with a swirl of Ginger Cream Cheese Frosting. This little addition made these cupcakes my favorite new Autumn addiction!
Now , we want you to share your favorite recipe using fall spices and be sure to head over to Good Life Eats, because Katie has a glorious recipe for Orange Spice Pumpkin Muffins waiting for you!
Pumpkin Ginger Cupcakes
Ingredients
For the Cupcakes
- ⅓ cup finely chopped crystallized ginger
- ¼ cup water
- 2 cups all-purpose flour
- 1 3.4 ounce package instant butterscotch pudding mix
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- 1 cup butter room temperature
- 1 cup white sugar
- ¾ cup light brown sugar packed
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 15 ounce can pumpkin puree
For the Cream Cheese Frosting
- 16 ounces cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 1 ½ - 2 pounds confectioners’ sugar sifted
- 1 teaspoon pure vanilla extract
- ginger syrup from above recipe
Instructions
For the Cupcakes
- 1. Preheat an oven to 350 degrees F. Line muffin tins with paper liners. Place crystallized ginger and water in Pyrex measuring cup and heat in microwave for 2 minutes. Remove from microwave and set aside.
- 2. In a large bowl, sift together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger and allspice. Set aside.
- 3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and sugars until light and fluffy, about 2 minutes. Beat in eggs one at a time until thoroughly incorporated. Add in vanilla and pumpkin puree beating until combined, scraping the sides of the bowl as needed.
- 4. With the mixer on low, gradually add in the flour mixture, mixing until just combined, scraping sides of bowl as needed.
- 5. Use a small mesh sieve to strain the ginger from the sugar syrup. Keep syrup for cream cheese frosting. Mince the ginger and use a rubber spatula to gently fold it into the batter.
- 6. Using a large cookie scoop (3 tablespoons) divide the batter between the prepared muffin wells.
- 7. Bake in the preheated oven for 20-22 minutes or until golden and the tops spring back when lightly pressed. Cool in the pans for about 10 minutes before removing to cool completely on a wire rack.
- 8. When cupcakes are cool, prepare the frosting.
For the Cream Cheese Frosting
- 1. In a the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together cream cheese and butter until well combined.
- 2. With the mixer of low, slowly add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and ginger syrup and mix to combine.
- Store cupcakes in the refrigerator for up to 2 days. Remove to room temperature one hour before serving.
Notes
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How To Participate
For a chance to win a Spices Baking Gift Set (details of prize specifics below):
- Write and post a recipe on your blog featuring FALL SPICES (cinnamon, cloves, nutmeg, allspice, cardamom, etc.).
- Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Spice Islands.” in your blog post.
- No blog? Just leave your recipe in the comments section.
- Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
- Submit your post before Nov. 9, 11:59 PM.
- Anyone can participate in the link up, but the prizes will ship to US addresses only.
- More detailed info are available here.
Link Up Your Recipes:
Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.
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This Week’s Prize:
Spices included will vary slightly from what is depicted in the photo. See below for a listing of what is included in the Holiday Recipe Exchange Treasure Chest of Spices.
Treasure Chest of Spices:
- Ground Allspice
- Whole Allspice
- Beau Monde Seasoning
- Ground Cloves
- Cinnamon Sugar Grinder
- Poultry Seasoning
- Whole Nutmeg
- Cinnamon Sticks
- Mint
- Rosemary
- Sea Salt
- Rosemary Garlic Blend
- Orange Peel
- Lemon Peel
- Ground Cardamom
- Sage
- Pumpkin Pie Spice
- Pure Vanilla Extract
Prizes provided by Spice Islands.
Recipe Theme Schedule:
These cupcakes are delicious!!!!!! I made three batches within just a few days. I got so many compliments on them. Thanks so much for sharing!
You are now and will forever be……MY HERO………THANKS!!!!
Such a great fall/holiday recipe!
These cupcakes look absolutely yummy. I would like to make them but as I live in the UK I cannot say that I have seen any form of Butterscotch Pudding Mix. Do you have any idea what i can use as a substitution without compromising on the taste?
I like to change up the typical Snickerdoodle cookie recipe. When it comes time to roll the cookies, instead of just cinnamon and sugar, I like a blend of sugar, cinnamon, a little nutmeg, and ginger. Sometimes, not always, I’ll add just a dash of chili powder.
It gives it more kick than normal, and not everyone likes it. But so far it’s a hit at most parties.
Picture perfect, I can’t wait to try this recipe. It’s good to see all the other linkies/recipes as well. I’m puzzled, which one to try first! Happy Baking! :)
I love those fall spices especially ginger! I could put ginger in just about everything.
Here’s my entry:
http://nevermincewords.blogspot.com/2011/11/autumn-eats.html
Spiced Apples & Raisins..perfefct with pan-seared pork chops! Thanks, Tyler Florence!
Ingredients:
2 tbsp. butter
3 apples, sliced into wedges
2 thyme sprigs
1/4 cup raisins
3/4 cup frozen apple juice concentrate, thawed
3 tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
pinch dry mustard
salt
pepper
1/2 lemon
Directions:
1. Melt butter in a skillet over medium-low heat. Add apples and thyme, coating with butter. Cook and stir for 8 minutes, to give them some color.
2. Toss in the raisins. Add the apple juice concentrate, stirring to scrape up the brown bits.
3. Stir in the brown sugar, cinnamon, coves, and dry mustard. Season with salt and pepper.
4. Squeeze in the juice from the lemon and simmer for 10 minutes, until apples are softened.
5. Spoon over pork chops.
Cinnamon, cloves & nutmeg are my favorite fall spices so here is one of my favorite recipes with all 3….
Applesauce Spice Cake
1 ½ cups sugar 1 ½ cups applesauce
1 cup oil 3 large eggs
2 tsp. vanilla extract 2 ¼ cups flour
1 tsp. baking soda 1 tsp. salt
¾ tsp. baking powder ¾ tsp. cinnamon
¾ tsp. nutmeg ¾ tsp. cloves
1 cup raisins 1 cup chopped walnuts
Heat oven to 350 degrees. Grease 12 cup bundt pan or 9” x 13” pan.
Whisk sugar, applesauce, oil, eggs & vanilla in large bowl until smooth. Stir in flour, baking soda, salt, baking powder, cinnamon, nutmeg & cloves until blended. Stir in raisins and walnuts (optional).
Bake 45 to 55 mins.