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Pumpkin Ginger Cupcakes

Rated as 4.84 out of 5 Stars

"Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out!"
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Ingredients

1 h 30 m servings 211 cals
Original recipe yields 24 servings (24 cupcakes)

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 211 calories; 8.7 g fat; 31.8 g carbohydrates; 2.4 g protein; 51 mg cholesterol; 303 mg sodium. Full nutrition

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Reviews

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  1. 882 Ratings

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Most helpful positive review

Hi. I'm the creater of this recipe; here are some helpful hints: For those of you who tossed the batter because it was thick - so sorry! It IS thick - pumkin and pudding mix do that. For tho...

Most helpful critical review

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 t...

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Hi. I'm the creater of this recipe; here are some helpful hints: For those of you who tossed the batter because it was thick - so sorry! It IS thick - pumkin and pudding mix do that. For tho...

I loved these. I followed the recipe, minus the crystalized ginger. Still VERY good! Moist, delicious cupcakes with the taste of the season in them. I made a simple cream cheese frosting with 4o...

I set out a pkg. of cream cheese to soften while the cupcakes cooled. We decided to try a couple while we waited. They were so good and moist, I put the cream cheese back in the fridge. I'll use...

Wow, these cupcakes are outrageously delicious. I made a couple of modifications: (1) instead of using 1 cup butter, I used 1/2 cup butter and 1/2 cup unsweetened applesauce; and (2) I only use...

Just as a warning, the mixture had tons of tiny flecks of butter-sugar no matter if you use room temperature eggs or cold ones. Go on and add the dry ingredients and the lumps will disappear. I...

If I could give this more stars I would!!! It's AMAZING!!! I was out of crystallized ginger so I used 1 1/4 tsp. of ground ginger instead, but didn't change one other thing! Moist, delicious ...

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 t...

These are fantastic!! I didn't have any butterscotch pudding so I used vanilla but other than that I followed the recipe as written. Everybody LOVED them! My stepdaughter even said they were b...

I made this as a cake, and it came out unbelievably moist. I used a mix of unbleached and oat flour, and I used fresh pumpkin, which I baked and then pureed with the wet ingredients. The market ...