Rating: 5 stars 4.8
967 Ratings
  • 5 star values: 860
  • 4 star values: 77
  • 3 star values: 21
  • 2 star values: 4
  • 1 star values: 5

These ginger cupcakes are delicious, light, and fluffy. They taste of fall, and the crystallized ginger gives them a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
10 mins
total:
50 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.

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  • Whisk together flour, pudding mix, crystallized ginger, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl; set aside.

  • Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with last egg. Stir in flour mixture, mixing until just combined. Divide batter between the prepared muffin cups.

  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

211 calories; protein 2.4g; carbohydrates 31.8g; fat 8.7g; cholesterol 51.3mg; sodium 303.2mg. Full Nutrition
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