Name: Pumpkin Ginger Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: All-purpose flour - 2 cups; Instant butterscotch pudding mix - 1 (3.4 ounce) package; Finely chopped crystallized ginger - ⅓ cup; Ground cinnamon - 1 tablespoon; Baking soda - 2 teaspoons; Ground ginger - ½ teaspoon; Ground allspice - ½ teaspoon; Ground cloves - ¼ teaspoon; Salt - ¼ teaspoon; Butter, room temperature - 1 cup; White sugar - 1 cup; Packed brown sugar - 1 cup; Eggs, room temperature - 4 large; Pumpkin Puree - 1 (15 ounce) can; Vanilla extract - 1 teaspoon

Ingredients for - Pumpkin Ginger Cupcakes

1. All-purpose flour 2 cups

2. Instant butterscotch pudding mix 1 (3.4 ounce) package

3. Finely chopped crystallized ginger ⅓ cup

4. Ground cinnamon 1 tablespoon

5. Baking soda 2 teaspoons

6. Ground ginger ½ teaspoon

7. Ground allspice ½ teaspoon

8. Ground cloves ¼ teaspoon

9. Salt ¼ teaspoon

10. Butter, room temperature 1 cup

11. White sugar 1 cup

12. Packed brown sugar 1 cup

13. Eggs, room temperature 4 large

14. Pumpkin Puree 1 (15 ounce) can

15. Vanilla extract 1 teaspoon

How to cook deliciously - Pumpkin Ginger Cupcakes

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.

2 . Stage

Whisk together flour, pudding mix, crystallized ginger, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl; set aside.

3 . Stage

Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with last egg. Stir in flour mixture, mixing until just combined. Divide batter between the prepared muffin cups.

4 . Stage

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack.