Pumpkin Ginger Cupcakes

It’s that time of year again – pumpkin season! Though I would argue that pumpkin is delicious any time of year, really. Try this recipe as a great introduction to fall, or to spice things up later in the season!

2 C flourdsc02726
1 package instant butterscotch pudding mix
2 tsp baking soda
¼ tsp salt
1 Tbsp ground cinnamon
½ tsp ground ginger*
½ tsp ground allspice
¼ tsp cloves
1/3 C finely chopped candied ginger*dsc02728
1 C butter
1 C sugar
1 C packed brown sugar
4 eggs
1 tsp vanilla
1 can pumpkin puree
*for a stronger ginger flavor, add in 1 tsp ground ginger and ½ C chopped candied ginger.dsc02732


Sift together the dry ingredients: flour, butterscotch pudding mix, baking soda, salt, cinnamon, ginger, allspice, cloves and candied ginger.

Beat together the sugar, brown sugar and butter until light and fluffy.

Add eggs in one at a time, mixing until combined after each egg, and mixing the pumpkin and vanilla with the last egg.dsc02735

Combine dry ingredients with wet ingredients.

Bake at 350 for around 20 minutes.




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