Pumpkin Ginger Cupcakes
Delicious, light and fluffy! These taste of Winter, 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!Yield: 2 dozen
|2 cups||all-purpose flour|
|1 (3.4-ounce) package||instant butterscotch pudding mix|
|2 teaspoons||baking soda|
|1 tablespoon||ground cinnamon|
|1/2 teaspoon||ground ginger|
|1/2 teaspoon||ground allspice|
|1/4 teaspoon||ground cloves|
|1/3 cup||finely chopped crystallized ginger|
|1 cup||butter, room temperature|
|1 cup||white sugar|
|1 cup||packed brown sugar|
|4||eggs, room temperature|
|1 teaspoon||vanilla extract|
|1 (15-ounce) can||pumpkin puree|
Preheat an oven to 350 degrees 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 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.
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.