These pumpkin and ginger cupcakes are delicious, light, and fluffy. They taste of fall, and the crystallized ginger gives them a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out.
Ingredients
- all-purpose flour: 2 cups
- instant butterscotch pudding mix: 1 pack (3.4 ounce pack)
- crystallized ginger: 0.33333 cup (finely chopped)
- ground cinnamon: 1 Tbsp
- baking soda: 2 tsp
- ground ginger: 0.5 tsp
- ground allspice: 0.5 tsp
- ground cloves: 0.25 tsp
- salt: 0.25 tsp
- butter, room temperature: 1 cup
- white sugar: 1 cup
- packed brown sugar: 1 cup
- eggs, room temperature: 4 piece
- pumpkin puree: 1 can (15 ounce can)
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
-
Whisk together flour, pudding mix, crystallized ginger, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl; set aside.
-
Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with last egg. Stir in flour mixture, mixing until just combined. Divide batter between the prepared muffin cups.
-
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack.
