With winter fast approaching that means apple cider and pumpkin fade into peppermint and gingerbread. Being an allergy family that means another season smelling all the yummy delicious things without actually being able to touch or taste them.

Here’s a quick and simple recipe to get your gingerbread fix in a cupcake!

First blend the room temperature margarine and packed brown sugar in your mixer.

Then add the pumpkin puree (you should maybe have a can or two left over from all your Fall baking), vanilla, room temperature milk, and molasses. Blend together. It will look odd and not well combined but the dry ingredients will take care of that.

Sift all the dry ingredients together in a medium bowl and add them to the mixer. Start slow then turn up to medium speed.

Line muffin tins and fill them half way full.

Bake for 18-22 minutes.

Let cool completely then decorate or eat as is. Either buttercream or cream cheese frosting is delicious.

These will last up to a week in the fridge or frozen for six months.

Last but not least enjoy!