Pumpkin Ginger Cupcakes

Pumpkin Ginger Cupcakes
prep: 20 mins
cook: 20 mins
serving: 24

Nutrition Facts

each serving
KCal 211
Carbs 32g
fiber 1g
Protein 2g
Fat 9g
Saturates 5g
Sugars 21g
Salt 0.303g
Fruit/Veg Portion -

Ingredients

all 15 types
  1. 2 cups all-purpose flour
  2. 1 (3.4 ounce) package instant butterscotch pudding mix
  3. 1/3 cup finely chopped crystallized ginger
  4. 1 tablespoon ground cinnamon
  5. 2 teaspoons baking soda
  6. 1/2 teaspoon ground ginger
  7. 1/2 teaspoon ground allspice
  8. 1/4 teaspoon ground cloves
  9. 1/4 teaspoon salt
  10. 1 cup butter, room temperature
  11. 1 cup white sugar
  12. 1 cup packed brown sugar
  13. 4 large eggs, room temperature
  14. 1 (15 ounce) can pumpkin puree
  15. 1 teaspoon vanilla extract

Directions

4 steps in total
Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.

Step 2

Whisk together flour, pudding mix, crystallized ginger, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl; set aside.

Step 3

Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with last egg. Stir in flour mixture, mixing until just combined. Divide batter between the prepared muffin cups.

Step 4

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack.

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