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Pumpkin Ginger Cupcakes Recipe

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This recipe for Pumpkin Ginger Cupcakes is from The Dean-Corona Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1 c. butter, room temperature
1 c. white sugar
1 c. packed brown sugar
4 eggs
1 tsp. vanilla extract
1 (15oz.) can pumpkin puree
Directions:
Directions:
1. Preheat oven to 350 degrees. Grease 24 muffin cups or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, and cloves in a bowl; set aside.

2. 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 room temperature 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.

3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 19 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
These cupcakes taste like Fall!

 

 

 

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