Pumpkin Ginger Cupcakes Recipe
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Pumpkin Ginger Cupcakes

By: OVIEDOGIRL  
"Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out!"

Rating: This weblink has been rated 33 times with an average star rating of 4.9 Read Reviews (30)

Rate/Review | 3,027 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe 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

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 211 | Total Fat: 8.7g | Cholesterol: 56mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2008 by Taryn It Up 
I loved these. I followed the recipe, minus the crystalized ginger. Still VERY good! Moist,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2008 by OVIEDOGIRL 
Just wanted to say you can certainly replace some butter with extra pumkin or applesauce, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2008 by Lisa 
I set out a pkg. of cream cheese to soften while the cupcakes cooled. We decided to try a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2008 by wrybread 
These are fantastic!! I didn't have any butterscotch pudding so I used vanilla but other than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by Shiloh 
I accidentally screwed up and added the eggs all at once, and the pumpkin all at once. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2008 by KymInNM 
I made this as a cake, and it came out unbelievably moist. I used a mix of unbleached and oat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by CUTIEAKC 
These cupcakes were fabulous. I was looking for a new way to use up fresh pumpkin and these... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2008 by TBirdie_NYC 
Wow! These are amazing and easy to make. I halved the recipe, and made mini cupcakes instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2009 by Red White and Blue Recipes 
I used this recipe last night after reading all of the great reviews and I have to say that I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2008 by dsimplewife 
Made these as the snack for my four year old Preschool class...teacher said they all ate them... MORE

 
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