Ginger Pumpkin Cupcakes

1 h 0 m
1 h 30 m
Ready in:
2 h 30 m
The dish is so fluffy, delicious, and perfect for your chilly fall nights!
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Servings: 24
All-purpose flour
2 cups
Instant butterscotch pudding mix
1 package (3.4 oz)
Baking soda
2 tsps
¼ tsp
Ground cinnamon
1 tbsp
Ground allspice
½ tsp
Ground ginger
½ tsp
Ground cloves
¼ tsp
Crystallized ginger slices
1/3 cup, small chopped
1 cup, softened
White sugar
1 cup
Brown sugar
1 cup
4, of room temperature
Pure vanilla extract
1 tsp
Pumpkin puree
1 15-oz can
  1. Pre-heat oven to 350°F/180°C/Gas Mark 4.
  2. Grease 24 muffin cups or line them with paper liners.
  3. In a large bowl, sift together flour, baking soda, pudding mix, and salt. Mix in ground spices and chopped crystallized ginger.
  4. In another large bowl, beat softened butter with both sugars until whiter in color, light and fluffy (use an electric mixer). Beat in eggs, one at a time, vanilla and pumpkin puree.
  5. Stir in the flour mixture, but do not beat too much. Mix until just incorporated.
  6. Divide the batter between muffin cups. Bake for about 20 minutes until golden and spongy (the tops will spring back when pressed lightly). Set aside for 10 minutes to let cool in cups, remove from cups and transfer to a wire rack to cool completely.
  7. Optional: Top with a cream cheese cap (use your favorite recipe or the filling for this Pumpkin Roll recipe)
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