pumpkin ginger cupcakes

Name: Pumpkin Ginger Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: 2 cup(s) all purpose flour; 1 3/4 ounce(s) butterscotch instant pudding; 2 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 1/2 teaspoon(s) ground ginger; 1/2 teaspoon(s) ground allspice; 1/4 teaspoon(s) ground cloves; 1 cup(s) butter, room temperature; 1 cup(s) white sugar; 1 cup(s) brown sugar, firmly packed; 4 - eggs; 1 teaspoon(s) vanilla extract; 1 can(s) 15 ounce pumpkin puree

(1 RATING)

44 Pinches

Marlene Cummins

Portage, IN

Updated on Mar 31, 2012

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

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prep time 20 Min

cook time 20 Min

method ---

yield 24 serving(s)

Ingredients

2 cups all purpose flour
1 3/4 ounces butterscotch instant pudding
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup butter, room temperature
1 cup white sugar
1 cup brown sugar, firmly packed
4 - eggs
1 teaspoon vanilla extract
1 can 15 ounce pumpkin puree

How To Make pumpkin ginger cupcakes

Step 1

Preheat 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

Step 2

Beat 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
Step 3

Bake 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
Step 4

You can Serve these Plain or when Cool Frost with Cream Cheese Frosting.
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