Name: Pumpkin Ginger Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

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