Pumpkin Ginger Cupcakes
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! 21
Ingredients
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | x |
eggs
|
* |
| 1 | cup |
brown sugar
packed |
* |
| 1 | cup |
sugar
|
|
| 1 | cup |
butter
room temperature |
|
| ⅓ | cup |
ginger
finely chopped and crystallized |
* |
| ¼ | teaspoon |
cloves, ground
|
* |
| ½ | teaspoon |
allspice
ground |
* |
| ½ | teaspoon |
ginger
ground |
* |
| 1 | tablespoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
baking soda
|
|
| 3.4 | ounce |
instant pudding mix, butterscotch
|
* |
| 15 | ounces |
pumpkin
puree |
Directions
Preheat an oven to 350℉ (180℃) 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 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 purée 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.
Nutrition Facts
Serving Size 48g (1.7 oz)
