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Pumpkin Ginger Cupcakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Irresistibly light and fluffy ginger cupcakes with a festive fall flavor enhanced by zesty crystallized ginger. A crowd favorite that vanishes in no time!
Ingredients:
  • 2 cups all-purpose flour
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 0.33333334326744 cup finely chopped crystallized ginger
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground allspice
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon salt
  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 large eggs, room temperature
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 24-cup muffin tin by greasing or lining with paper liners.
  • Combine flour, pudding mix, crystallized ginger, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl; mix well and set aside.
  • In a spacious bowl, use an electric mixer to blend together butter, white sugar, and brown sugar until the mixture is light and fluffy. Add eggs one at a time, ensuring each is well incorporated before adding the next. Mix in pumpkin purée and vanilla along with the last egg. Gradually fold in the flour mixture until just combined. Distribute the batter evenly among the muffin cups.
  • Bake in the preheated oven for 20 minutes until golden and the tops spring back when lightly pressed. Let the muffins cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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