“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!” Pumpkin Ginger Cupcakes – You must try this recipe.
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- 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 sugar
- 4 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 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.
- Enjoy! 🙂
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 211 calories; 8.7 g fat; 31.8 g carbohydrates; 2.4 g protein; 51 mg cholesterol; 303 mg sodium.
Recipe by: Lisa Lewis, Photo Credit: Stef (flickr)
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