Pumpkin Ginger Cupcakes!

December 31, 2016

Looking for a sweet treat to make this January! Try these pumpkin ginger cupcakes! They are absolutely delicious! 

Ingredients

  • 2 cups of all-purpose flour
  • 1 package of instant butterscotch pudding mix
  • 2 teaspoons of baking soda
  • 1/4 teaspoon of salt
  • 1 tablespoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of ground allspice
  • 1/4 teaspoon of ground cloves
  • 1/3 cup of finely chopped crystallized ginger
  • 1 cup of butter
  • 1 cup of white sugar
  • 1 cup of packed brown sugar
  • 4 eggs
  • 1 teaspoon of vanilla extract
  • 1 can of pumpkin puree

Directions

  1. Preheat oven to 350 degrees F. 
  2. Grease 24 muffin cups 
  3. Whisk together flour, baking soda, pudding mix, cinnamon, salt, allspice, crystallized ginger, ground ginger, and cloves all in a bowl.
  4. Beat the butter, brown sugar, and white sugar together.
  5. Add the eggs, one at a time, (allowing each egg to blend into the mixture)
  6. Beat in the vanilla and pumpkin puree with the last egg.
  7. Stir in the flour mixture.
  8. Pour the batter into the prepared muffic cups.
  9. Bake in the preheated oven-about 20 minutes.
  10. Cool for 10 minutes.