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    You are in: Home / Recipes / Pumpkin Ginger Cupcakes Recipe
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    Pumpkin Ginger Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    DangerousWithKnives's Note:

    Moist with a subtle, sweet flavour

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Finely chop 125g of the ginger.
    2. 2
      Beat sugar and 125g butter until smooth.
    3. 3
      Then beat in the eggs one by one.
    4. 4
      Stir in the pumpkin and chopped ginger, sift in the flour, baking powder and spices.
    5. 5
      Add the nuts and stir until smooth.
    6. 6
      Line the pockets of a deep muffin tray with muffin papers, then fill each one almost to the top.
    7. 7
      Bake at 190C (170 fan-assisted)/375F/gas mark 5 for 25 minutes, then set aside to cool.
    8. 8
      Once the cupcakes are cold, beat the icing sugar, cream cheese and remaining butter until smooth.
    9. 9
      Finely shred the remaining ginger and stir most of it in, along with just enough syrup to make it easily spreadable.
    10. 10
      Swirl a dollop of icing on each cupcake and decorate with a pinch of shredded ginger.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Ginger Cupcakes

    Serving Size: 1 (1267 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 387.8
     
    Calories from Fat 231
    59%
    Total Fat 25.7 g
    39%
    Saturated Fat 11.8 g
    59%
    Cholesterol 82.5 mg
    27%
    Sodium 106.0 mg
    4%
    Total Carbohydrate 36.2 g
    12%
    Dietary Fiber 1.7 g
    7%
    Sugars 17.1 g
    68%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    ginger in syrup

    molasses sugar

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