I tasted the batter before I baked these and my first impression was that I would be leaving a 5-star review. The flavor is great - tastes just like pumpkin pie! The cupcakes baked up nicely too. But... first of all, the yield is off - this recipe makes more than 24 cupcakes, so plan ahead. Second, 20 minutes is not enough cooking time. Plan on about five minutes longer. Last, and most important, while the flavor is wonderful, in large part because of the peppery, crystallized ginger, the texture is a little "gummy,' for lack of a better word. A little TOO moist, maybe, and even a little too sweet - I suspect the pudding mix is the culprit. I'm sure this recipe, minus the pudding mix, would produce a far better result.
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I tasted the batter before I baked these and my first impression was that I would be leaving a...