Pumpkin Ginger Cupcakes

I wanted to make something for Halloween this year. So I decided to make cupcakes. Now the problem was trying to figure out what type of cupcake I should bake. Thinking about for a while pumpkin came to mind since it was for Halloween. But that sounded boring without some type of spice. Cinnamon was already in it. I kept wondering what to add, and suddenly I saw some candied ginger in the snack tray. Eureka, I now knew what to add, ginger. There was also the need for frosting, a cream cheese frosting.

Here are the ingredients needed for this recipe:

  • 2 cups all-purpose flour
  • 1  (3.4 oz) 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, room temperature
  • 1 teaspoon vanilla extract
  • 1 (15 oz) can pumpkin puree (not pumpkin pie mix)

Step 1: Preheat an oven to 350 degrees F (175 degrees C).

Step 2: Grease 24 muffin cups, or line with paper muffin liners.

Step 3: In a medium bowl, sift together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, and clove.

Step 4: Whisk in the crystallized ginger; set aside.

Step 5: In a large bowl,  beat the butter, white sugar, and brown sugar with an electric mixer until light and fluffy. (The mixture should be noticeably lighter in color.)

Step 6: Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

Step 7: Beat in the vanilla and pumpkin puree with the last egg.

Step 8: Stir in the flour mixture, mixing until just incorporated.

Step 9: Pour the batter into the prepared muffin cups.

Step 10: Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.

Step 11: Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Step 12: When completely cooled you can frost the cupcakes with cream cheese frosting.