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pumpkin ginger cupcakes

(1 rating)
Marlene2 avatar
Recipe by
Marlene Cummins
@Marlene2
Portage, IN

These are Delicious, We have Never made it to the Frosting Stage, thats how Delicious they are!

(1 rating)
yield 24 serving(s)
prep time 20 Min
cook time 20 Min

Ingredients For pumpkin ginger cupcakes

  • 2 c
    all purpose flour
  • 1 3/4 oz
    butterscotch instant pudding
  • 2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 1/2 tsp
    ground ginger
  • 1/2 tsp
    ground allspice
  • 1/4 tsp
    ground cloves
  • 1 c
    butter, room temperature
  • 1 c
    white sugar
  • 1 c
    brown sugar, firmly packed
  • 4
    eggs
  • 1 tsp
    vanilla extract
  • 1 can
    15 ounce pumpkin puree

How To Make pumpkin ginger cupcakes

  • 1
    Preheat oven to 350. Grease 24 muffin cups, or Line with Muffin Liners. Whisk together Flour, Pudding Mix, Baking Soda, Salt, Cinnamon, Ground Ginger, Allspice, & Cloves in a Bowl; Set Aside
  • 2
    Beat Butter, White Sugar, & Brown Sugar with Electric Mixer in a Large Bowl until Light & Fluffy. The Mixture should be Light in Color. Add Room Temperature Eggs one at a time, allowing each to blend into the mixture, Beat the Last Egg with the Vanilla and Pumpkin Puree.Stir in the Flour Mixture, Mixing just until Incorporated. Pour Batter into the Prepared Muffin Cups
  • 3
    Bake in Preheated Oven until Golden & 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 Mini Cupcakes 350 for 15 Minutes
  • 4
    You can Serve these Plain or when Cool Frost with Cream Cheese Frosting.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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