Pumpkin Ginger Cupcakes

Get ready to experience the perfect fusion of fall spices and comforting sweetness with these Pumpkin Ginger Cupcakes.

The rich pumpkin flavor combines with a touch of cinnamon, cloves, and ginger to create a seasonal treat that’s perfect for any occasion.

These cupcakes are simple to make, yet bursting with cozy flavors that will have everyone reaching for seconds.

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Why You’ll Love This Recipe

Irresistible Texture: Soft, moist, and perfectly spongy. Enough said.

A Sweet Kick of Ginger: The crystallized ginger adds a delightful zing that perfectly complements the pumpkin, creating a unique twist on classic fall flavors.

Easy to Make: No complicated steps—just simple ingredients.

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/3 cup finely chopped crystallized ginger
• 1 cup butter, room temperature
• 1 cup white sugar
• 1 cup packed brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree

Jell-O Cook & Serve Butterscotch Pudding & Pie Filling Mix (3.5 oz Box)

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How to Make Pumpkin Ginger Cupcakes

1. Preheat oven to 350°F (175°C). Grease or line 24 muffin cups.
2. Whisk together flour, pudding mix, baking soda, salt, and spices. Set aside.
3. Cream butter and sugars until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla and pumpkin puree.
4. Gradually mix in the dry ingredients. Pour batter into prepared muffin cups.
5. Bake for 20 minutes. Cool completely on a wire rack.

Pumpkin Ginger Cupcakes

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Delightfully spiced and moist, these Pumpkin Ginger Cupcakes combine the warmth of cinnamon, ginger, and allspice with the sweetness of butterscotch pudding and pumpkin puree. Topped with your favorite frosting, these cupcakes are a perfect fall treat, offering a comforting bite of autumn flavors in every mouthful.

• Total Time: 40 minutes
• Yield: 24 cupcakes

Ingredients

• 2 cups all-purpose flour

•1 (3.4 ounce) package instant butterscotch pudding mix

•2 teaspoons baking soda

•1/4 teaspoon salt

•1 tablespoon ground cinnamon

•1/2 teaspoon ground ginger

•1/2 teaspoon ground allspice

•1/4 teaspoon ground cloves

•1/3 cup finely chopped crystallized ginger

•1 cup butter, room temperature

•1 cup white sugar

•1 cup packed brown sugar

•4 eggs

•1 teaspoon vanilla extract

•1 (15 ounce) can pumpkin puree

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line 24 muffin cups.

2. Whisk together flour, pudding mix, baking soda, salt, and spices. Set aside.

3. Cream butter and sugars until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla and pumpkin puree.

4. Gradually mix in the dry ingredients. Pour batter into prepared muffin cups.

5. Bake for 20 minutes. Cool completely on a wire rack.

• Author: Jordan
• Prep Time: 20 minutes
• Cook Time: 20 minutes