Pumpkin Ginger Cupcakes
Info
PREP:
20 min
COOK:
20 min
TOTAL:
1h30m
INGREDIENTS
-
2
cups
all-purpose flour
-
1
(3.4 ounce) package
instant butterscotch pudding mix
-
2
tsp
baking soda
-
1/4
tsp
salt
-
1
Tbsp
ground cinnamon
-
1/2
tsp
ground ginger
-
1/2
tsp
ground allspice
-
1/4
tsp
ground cloves
-
1/3
cup
finely chopped crystallized ginger
-
1
cup
butter, room temperature
-
1
cup
white sugar
-
1
cup
packed brown sugar
-
4
eggs, room temperature
-
1
tsp
vanilla extract
-
1
(15oz) can
pumpkin puree
INSTRUCTIONS
- Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
- Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.