These Pumpkin Ginger Cupcakes are very delicious, light and fluffy. The pumpkin makes them perfect for an autumn treat. These disappear as fast as I can serve them out.
2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar4 eggs, room temperature
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
Preheat the oven to 350 degrees F. Line with paper muffin liners, or grease 24 muffin cups.
In a bowl whisk together the pudding mix, flour, salt, baking soda, ground ginger, cinnamon, cloves, allspice and crystallized ginger. Set aside.
Using an electric mixer in a large bowl beat together the white sugar, butter and brown sugar, until light and fluffy. The mixture should be lighter in color.
One at a time, add the eggs, allowing each egg to blend into the butter mixture before adding the next.
Beat in the pumpkin puree and vanilla with the last egg. Stir in the flour mixture and continue mixing until just incorporated. Into the prepared muffin cups, pour the batter.
Bake in the preheated oven, about 20 minutes, until golden and the tops spring back when lightly pressed.
Cool in the pans for 10 minutes, then transfer on a wire rack to cool completely.
Serve and Enjoy!