Simple Mills - Pumpkin Gingerbread Cupcakes with Maple Cinnamon Frosting

Cupcake Ingredients:
1 box Simple Mills Pumpkin Muffin Mix
3 eggs
1 cup (240ml) water
3 TBSP grapeseed or melted coconut oil
2 TBSP molasses
1/2 tsp. ground ginger
1/2 tsp. ground cloves

Frosting Ingredients:
1/2 cup (102g) organic palm shortening
2 TBSP pure maple syrup
2 tsp. arrowroot powder
1/2 tsp. vanilla
1/2 tsp. cinnamon

Preheat oven to 350F / 180C (160C Fan). Mix all cupcake ingredients until well blended.

Pour batter into muffin tins filled with paper liners to just shy of the top, so the cupcakes bake up nice and tall. Bake mini cupcakes for 13-15 minutes, or 25 – 30 minutes for regular cupcakes. Baking times may vary by appliance. Cool.

Whip all frosting ingredients in a mixing bowl with the whisk attachment of an electric mixer or stick blender. Top cupcakes with frosting and sprinkle with cinnamon for a seasonal and delicious embellishment!


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