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How to make gingered pumpkin cupcakes
Preheat the oven to 350 degrees fahrenheit (176 degrees celsius).
Line a muffin pan with cupcake liners.
In a large bowl, whisk together the canned pumpkin, milk, vanilla extract, brown sugar, and oil.

Choices:
[+] Mix vigorously with an electric mixer, being careful not to over mix the mixture. Spray a 9 x 13-inch (23 x 33 inch) cupcake pan with non-stick spray.;
[+] The recipe calls for about 1 cup of pumpkin mixture, so this recipe calls for 1 tablespoon of pumpkin milk. Crumble the blueberries and coconut flakes into the bowl.;
[+] In another bowl, sift together the flour, baking powder, baking soda, cinnamon, ground ginger, and salt, and mix. Add the dry ingredients to the wet ones a little bit at a time.;
[+] Be sure to coat the bottom and sides. Pour the batter into the muffin pan.;
In another bowl, sift together the flour, baking powder, baking soda, cinnamon, ground ginger, and salt, and mix. Add the dry ingredients to the wet ones a little bit at a time.