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Pumpkin Ginger Cupcakes Recipe

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This recipe for Pumpkin Ginger Cupcakes, by , is from Majia's Favorite Recipes, 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!



2 cups flour
3.4 ounce package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon cloves
1/3 cup finely chopped crystallized ginger

1 cup butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
1 teaspoon vanilla
15 ounce can pumpkin puree

Preheat oven to 350 degrees.
Line 2 muffin pans (recipe makes 24) with paper liners.
Whisk together in a bowl flour, pudding mix, baking soda, salt, all spices and crystallized ginger.
In another bowl, beat the butter, white and brown sugars until light and fluffy.
Add eggs one at a time and blend well.
Beat in vanilla and pumpkin puree.
Stir in the flour mixture, mixing until just incorporated.
Pour batter into prepared muffin cups.
Bake until golden, about 20 minutes.
Cool in pans for 10 minutes before removing.

Number Of Servings:
Number Of Servings:
Makes 24 cupcakes
Preparation Time:
Preparation Time:
1 hour and 30 minutes
Personal Notes:
Personal Notes:
Delicious, light and fluffy! You can top them with some cream cheese icing!




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