Pumpkin Ginger Cupcakes

Pumpkin Ginger Cupcakes Recipe

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Marlene Cummins


These are Delicious, We have Never made it to the Frosting Stage, thats how Delicious they are!

★★★★★ 1 vote
20 Min
20 Min


2 c
all purpose flour
1 3/4 oz
butterscotch instant pudding
2 tsp
baking soda
1/4 tsp
1 1/2 tsp
ground ginger
1/2 tsp
ground allspice
1/4 tsp
ground cloves
1 c
butter, room temperature
1 c
white sugar
1 c
brown sugar, firmly packed
1 tsp
vanilla extract
1 can(s)
15 ounce pumpkin puree


1Preheat oven to 350. Grease 24 muffin cups, or Line with Muffin Liners. Whisk together Flour, Pudding Mix, Baking Soda, Salt, Cinnamon, Ground Ginger, Allspice, & Cloves in a Bowl; Set Aside
2Beat Butter, White Sugar, & Brown Sugar with Electric Mixer in a Large Bowl until Light & Fluffy. The Mixture should be Light in Color.
Add Room Temperature Eggs one at a time, allowing each to blend into the mixture, Beat the Last Egg with the Vanilla and Pumpkin Puree.Stir in the Flour Mixture, Mixing just until Incorporated. Pour Batter into the Prepared Muffin Cups
3Bake in Preheated Oven until Golden & 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
Mini Cupcakes 350 for 15 Minutes
4You can Serve these Plain or when Cool Frost with Cream Cheese Frosting.

About Pumpkin Ginger Cupcakes

Course/Dish: Other Desserts
Other Tag: Quick & Easy