Description
Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then 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
- 2 cups all-purpose flour
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ⅓ cup finely chopped crystallized ginger
- 1 cup butter, room temperature
- 1 cup white sugar
- 1 cup packed brown sugar
- 4 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 30 mins
Servings: 24