Pumpkin Cupcakes
Fluffy fall cupcakes with a little ginger for some extra pop.
Ingredients
- 2 cups all-purpose flour
- 1 3.4 ounce package instant butterscotch pudding mix
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ⅓ 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
Instructions
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Turn the oven up to 350 F. While that's heating up, either grease 24 muffin cups or line them with paper muffin liners. In a mixing bowl, whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger, then set it aside.
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In a large bowl, use an electric mixer to beat the butter, white sugar, and brown sugar until it's light and fluffy. The mix should turn a lighter color. Add the eggs to the mix one at a time, allowing each one to blend into the butter mixture completely before adding the next. Beat in the vanilla and pumpkin puree as you add the last egg. Stir the flour mixture into the butter mixture, mixing until just incorporated. Pour your newly-made batter into the prepped muffin cups.
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Bake the cups in the preheated oven until the cupcakes are golden and springy, about 20 minutes. Let them cool in their pans for 10 minutes before removing to cool completely on a wire rack.
