Pumpkin Ginger Cupcakes

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 those of you in the future who get worried, don't! ***** Some people have commented on the difficulty of finding crystalized ginger. It's the same as candied ginger, sugared ginger, or ginger chips - they are all just different names/sizes. The two best places I can always find it, and really inexpensively, are Publix, in the bulk items ($5 a pound) and World Market - $3 for a jar or the ginger chips by the Ginger People (they sell them on their website, too, but they are a little more$). ***** If you are getting more of a muffin than a cupcake, you're not creaming your sugar and butter long enough. It should be really fluffy. You'll probably want to scoop the batter into the tins.

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 4oz cream cheese, 1/2 cup butter, 2 cups powdered sugar, 1 tsp vanilla, 1 tsp cinnamon. What a hit with everyone!

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 used 3 large eggs, not 4. Also, usually when I bake cupcakes, I lightly spray the inside of the foil with vegetable oil so the cupcakes don't stick too much to the wrapper. Baked them for twenty minutes. I used a vanilla frosting and then decorated them with Halloween themed sprinkles. I think these would be perfect for a holiday party. They are scrumptious - so moist! Thank you for the recipe. I will also make them around Thanksgiving.

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 left out the crystallized ginger (couldn't find it), so upped the ginger to 1/2 tablespoon. The first time I made this recipe, I baked it in a bundt pan for about 45 minutes, then frosted it with tinted store bought cream cheese frosting to look like a pumpkin- covered an ice cream cone in green frosting for the stem. The cake turned out really, really well- so moist and with great flavor and really cute. The second time I actually made it into cupcakes! I frosted the cupcakes with cream cheese frosting made by beating together 8 oz softened cream cheese, 1/2 cup softened salted butter, 3 1/2-4 cups powdered sugar, and 1/2 tablespoon butter flavoring. I know the butter flavoring sounds bizarre, but it somehow mellows out and brings the other flavors together. The wonderful frosting on the fantastic cupcakes made these some of the best cupcakes I've ever had!

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 and my family gobbled them up! I also used the "Cream Cheese Frosting II" with this...it's also quite amazing!!

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 too. But... first of all, the yield is off - this recipe makes more than 24 cupcakes, so plan ahead. Second, 20 minutes is not enough cooking time. Plan on about five minutes longer. Last, and most important, while the flavor is wonderful, in large part because of the peppery, crystallized ginger, the texture is a little "gummy,' for lack of a better word. A little TOO moist, maybe, and even a little too sweet - I suspect the pudding mix is the culprit. I'm sure this recipe, minus the pudding mix, would produce a far better result.

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 better than the ones they sell in the coffee shop where she works!! I frosted them with the Cream Cheese Frosting II recipe from this site (which is also fantastic) and decorated them as eyeballs for Halloween. A huge, huge hit! These are definitely a keeper.

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 was out of crystallized ginger, so I used fresh. This is so moist and delicious, it doesn't even need frosting, but I'm sure it would be great topped with whipped cream--just like pumpkin pie.

Wow! These are amazing and easy to make. I halved the recipe, and made mini cupcakes instead of full sized ones (adjusted the baking time down to 16 minutes). I also didn't have any cloves, so I left them out - they were still delicious! Might try adding some nuts to the batter next time, but will definitely make again.

I just made these cupcakes and they are very good. I didn’t have crystallized ginger on hand so I used 1 1/4 teaspoons of ground ginger instead .The batter yielded 30 regular cupcakes (filling the muffin liners half full). Filling them half way gives you plenty of room to cover the cupcakes with frosting so the cupcakes don't dry out. They came out very moist and fluffy. The next time I make them, I am going to use ½-cup butter and a ½-cup applesauce. I used cream cheese and butter frosting with cinnamon and vanilla … yummy! Thanks for the recipe! If your cupcakes fall during the baking process it could be because… * your butter is not room temp (do not microwave) * you don't cream the butter until light before adding the sugar * you throw many things in at the same time * you don't scrape down the bowl a few times while butter & sugar are creaming * your eggs are cold when you add them to the butter-sugar light fluffiness * you add all your eggs at once * you don't sift your flour and leavening * you dump all your dries in at once

Amazing cupcakes! Moist and tender, great flavor. The crystallized ginger adds just the right amount of kick. I forgot to get butterscotch pudding mix at the store, so I used what I had in my pantry - french vanilla pudding mix. I loved the result! For those not familiar with crystallized ginger, it is ginger that has been dried and sugared. When you first bite into it, it has a sweet lemony flavor, but then as you start chewing, you are hit with a peppery zing. A very interesting ingredient, and a perfect addition to these cupcakes! I found that I did have to bake the cupcakes more like 27 minutes (my oven runs cooler, so I actually baked them at 355, but it still took 27 minutes for them to be done). They are wonderful unfrosted, but I couldn't help frosting half the batch with "Allspice Cream Cheese Frosting" from this site. The combination is amazing!

A great recipe - try it with Jello Pumpkin Spice Pudding -- available seasonally! Yummy!

100% perfection. I followed the recipe to the letter...there's not a thing that needs to be changed. The zip and texture of the crystalized ginger makes this recipe for me. I frosted them with cinnamon cream cheese frosting and sprinkled on a bit of cinnamon and sugar to finish. Absolutely wonderful...I make a LOT of cupcakes and this is going into my favorites folder!

Hit of the party. I had someone say, "These are to die for!" The guests @ the party also said that these were easily better than a local cupcakery (that charges a small fortune for a cupcake)! I did replace 1 stick of butter with appplesauce and used extra ground ginger instead of the crystallized ginger. Used vanilla pudding instead of butterscotch b/c that is all I had on hand. Frosted w/ a cinnamon cream cheese icing - 8oz crm. chz., 1 stick butter, 2tsp vanilla, 2tsp (or more) cinnamon, and 3c powdered sugar. Amazing! **Update** Short on time and made this in a 9x13 pan @ 350 for 40ish minutes. Still delicious!!!

These cupcakes were fabulous. I was looking for a new way to use up fresh pumpkin and these were it! I used Splenda and no-salt margarine instead of the sugar and butter and noticed no difference. I also used nutmeg instead of the all-spice and left out the crystallized ginger. I topped with canned cream cheese icing and that took these over the top. They were easy to make and baked up perfectly. Will definitely make them again.

Made these as the snack for my four year old Preschool class...teacher said they all ate them and loved them! No icing needed - absolutely delicious and I don't even like pumpkin!

Very moist and delicious! I didn't frost these as I felt they were great on their own!

I just made these for the first time for my family's Thanksgiving dinner tomorrow. They are possibly the best cupcakes I have ever had in my life. The local grocery store didn't have any crystallized ginger, so I used 2 tsp. instead of 1/2 tsp of round ginger, and added a tablespoon of sugar to the dry ingredient mix. I rubbed butter on the cupcake/muffin pan before putting the batter in. The batter was extremely thick, almost like a cookie dough. They looked like blobs of cookie dough when I put them in the oven, but formed nicely while in the oven. I removed them after performing a "toothpick test". When removing them, I simply had to turn the pan over and most came right out with no additional effort. They are beautifully even inside, very soft and fluffy. I shared them with my brother and my mom, and they were both extremely impressed. The recipe yielded 1 dozen cupcakes and 3 small loaves of Pumpkin Ginger Cake. There are only two regrets I had with this: 1. The one thing they could be improved with is a little bit of cream cheese frosting. 2. I'm very sad that I didn't double or triple the recipe. I would love to eat more before tomorrow, and I'm sure the the holiday will yield NO LEFTOVERS in this department. I will definitely be making this recipe again, and next time I'll be sure to make a LOT more!

I agree with the reviewers that these were very moist and the spices were nice. However, the end result was a bit sweet for my liking - especially when iced. Admittedly, I have a sensitive sweet tooth. I don't like very sweet things. I used a cream cheese icing for these cupcakes. Perhaps a dark chocolate icing would be better? Or, maybe try this without icing.

LOVED THESE! I made these for my son's first birthday. I wanted to make something that had some nutritional value, so I made these with a few modifications. I used about 1/2 Quinoa flour and made with all organic ingredients. It was hard to find an organic butterscotch pudding, but I was able to find one at Whole Foods. These were a huge hit!! Most people ate more than one! I will double the recipe next time because they go fast!!

These were amazing! So moist. I made a few with cream cheese icing but I like them better without because they have such great flavor.

Good but much better if you make them the day before you want to eat them!

Yummy! Couldn't afford the crystallized ginger at the time... added more ground ginger. Very good.

These cupcakes really are good. Everyone loved them; including the grandkids. I wouldn't leave out the ginger, that's what made them special. I did use 1 1/4 tsp of pumpkin pie spice plus cinnamon for ease and the second time I used crisco butter flavor shortening with no difference.

I also left out the candied ginger. Not the easiest thing to find in the store and I'm not a huge fan. VERY, very moist and tasty recipe though! I made them for my baby shower and EVERYone loved them.

I am so disappointed! I must have done something wrong since everyone else seems to have had such fantastic results on these. I followed the instructions and the amounts of ingredients. The batter tasted SO good! Unfortunately, it was incredibly thick. Just trying to drop it into the muffin cups was a nightmare and I could not smooth it out. The recipe says to "pour" the batter into muffin cups. This was impossible as the batter was so thick it was like mud. Needless to say, they did not bake up well and now I'm stuck with nothing to take to a party tonight. :(

fantastic! these are absolutely amazing! I followed the recipe exactly - this recipe is perfect! Thanks!!!!!!!

Delicious! I followed the recipe exactly and these came out divine. I did use fresh pumpkin. The crystallized ginger is a super addition. Thank for the recipe. My little boy devoured his cupcake! I plan to use this time and time again. I think cream cheese frosting would be great on them too. :)

these are wonderful as is that is why i am giving this a 5*. i will make these again and will cut back on the sugar to suit my taste to help balance a cream cheese icing. this would be a great base to try to transfer into a carrot cake recipe. great spice level. thanks for the recipe.

very good! I would not frost these since they have the texture of a muffin and not a cupcake. Don't shy away from the crystallized ginger... it does not overpower at all. Tasty... I ate 3 today!

Fantastic Pumpkin recipe! I was a bit worried with the stiffness of the batter but they came out perfect. I used the Crystalized Ginger and not shyly and think it is the perfect spicy counterpoint to the the earthy tastes of the pumpkin and aromatic spices. Love Love this recipe. Thank You!

These were great! I frosted them with the whipped cream cheese frosting from this site and they were spectacular, I received lots of compliments when I gave them out to my friends.

Super delicious and so light with a little crispy crust. I tried half the recipe and need to make more tomorrow. It made 12 regular size muffins and 12 little mini ones. I baked those for just 10 minutes. Kids love the little bite size cupcakes.

Delicious! These are very moist and flavorful. Mine took longer to bake - closer to 27 minutes. After baking the tops sank somewhat. I made up for that with the frosting. I topped these with Maple Cream Cheese Frosting from this site. I also added a little crystalized ginger to each. I took them to work and they disappeared quickly. Thanks for a great recipe!

Great fall flavor. I will definately make these again.

These were really good.. I topped them with cream cheese frosting. I accidentally bought a can of the pumpkin pie filling, so I left out a little of the evaporated milk.. In addition, I added some pumpkin pie spice rather than the individual spices.

Amazing. Omitted the crystallized ginger, and they taste great without frosting.

I didn't have any crystallized ginger, but they were fantastic without it. I made an orange cinnamon glaze (powdered sugar, cinnamon, orange juice, milk) instead of frosting and they were so moist and delicious!

These were great! They were the perfect density and moist. The icing was wonderful as well! If anybody has ever had the punpkin log that has the cream cheese filling, these were of a similar taste just in cupcake form. I will definitely be making these cupcakes a fall staple at my house!

these were very good. Very moist, they got better after the first day for some reason. I just sprinkled powder sugar on the top. I will leave out the allspice next time. I don't care for that spice. But even with it they were tasty!

Absolutely amazing, fantastic, fabulous cupcakes! This is by far my favorite recipe on AR and deserves every bit of the 5 stars. The only change I made was substituting half of the butter for 1/2 cup applesauce + 2 tablespoons of veggie oil. The consistency, texture and flavor are perfect. Thank you so much for the recipe!

I make these every Halloween & my family just loves them. I prepare them in patterned Halloween muffin cups to add to the Spooky Festivities! I've even experimented with increasing the spices and that works well too!

I used this recipe last night after reading all of the great reviews and I have to say that I was not disappointed. I didn't have the crystallized ginger, but I used the ground ginger and it turned out delicious! The cupcakes are very moist, so you don't even need an icing, but I'm sure icing would taste great.

These were delicious! I made them for Halloween and everyone loved them. I took the advice of a previous reviewer and substituted half of the butter for applesauce and they were very moist and wonderful.

Just to let people know you can now find Crystalized Ginger in most grocery stores in the spice aisle. It is expensive though so you can also get it at a Chinese/Japanese grocery store for a about 1/4 of the price. I make a pumpikin bread like this and can't wait to try the cupcakes today!!!

This one is a keeper for sure. They totally met expectations. We ate them w/o frosting and they were devine, though I am looking forward to trying just a little whip cream!

The best cupcakes i've ever had. I could not find crystallized ginger so I left it out and I iced with a basic cream cheese icing. Ive also made them using cheesecake pudding mix (so i didnt have to run to the store). They are moist, flavorful, and perfect for the holidays. I probably made 4 different batches this year...all delicious. Highly recommended!!!

This stands at three stars right now. 5 if flavor was my only concern. I cook for a living and followed all the steps to the letter. My issue is that this recipe seems to make more than 24 and take longer than 20 minutes to bake (and I have an oven thermometer that says the temp is right on). I tried it twice. The second time I didn't even put all the batter in the 24 cups, yet it still was too much. I started checking at 20 minutes and kept them in several longer but they still were not done. My recomendation would be to definately try this recipe but don't try to fit all the batter into 24 cups, and to bake at least 25 minutes. ALSO, be warned that these are incredibly sweet. If you want to ice them I would think that a very lightly sweetened cream cheese would be best. I often cut my sugar in cream cheese frosting in half and think that would work well on these. Good luck!

These are the best cupcakes I've ever made... My family will eat the whole batch within a day!

These were tasty but I was really expecting the ginger flavor to shine through more.

These were the most AMAZING cupcakes! Easy to make and so much flavor! Like other reviewers said - even if you are not a fan of pumplkin (because I'm not) - you'll like these. I topped them with cream cheese frosting and took them to work - they were a hit! Definitely will make them again this year!

Sounds yummy! I'm trying it soon!

super moist, my co workers loved them!

I made a test batch of cupcakes, set them out to cool, and when I got home they were gone! I will make a cake with them today topped with the Whipped Cream Cheese Frosting for a dessert auction. They're really are that good! Thanks.

This is by far, one of the best cupcakes I have ever made. I added Buttercream Frosting and a few chopped walnuts on top. Thanks for sharing this great recipe!

I didn't have the c. ginger, used more ginger as suggested. Also, used some pumpkin spice instead of allspice and a pkg. of sugar-free french vanilla pudding instead of butterscotch. Hard to tell when they were done due to tops of muffins being sticky/moist...but definitley needs more cooking time. That being said, these are divine muffins. But I do think it is more of a Gingerbread or a Ginger Muffin......the pumpkin is basically a "secret moistening ingredient." I also think cream cheese frosting would be too heavy for these...I was in heaven with a topping of (fat free) Cool Whip.

My hubby thinks this is the BEST cupcake he's ever tasted period!! Thanks for the recipe :)

LOVE IT!! I made minor adjustments due to what I had on hand. I omitted the crystallized ginger and substituted 1 1/4 t pumpkin pie spice for the ginger, allspice, and cloves. I topped them with the cream cheese frosting II recipe from this site to which I added some pumpkin pie spice and after a couple of hours in the fridge they are perfection. I ate one (actually 2) while they were warm and they were good, but chilled with the frosting was wonderful. Can't wait to try it with the ginger. UPDATE: I still haven't tried it with the crystallized ginger, but wanted to say I make these just about weekly. I was a die hard chocoholic, but now I crave these just as much. Thanks so much for posting this recipe.

Holy Moley were these GOOD! I've made about 4 batches of these now. My favorite were the ones that I filled the cupcake 1/2 way, dropped in a dab of cream cheese frosting and spooned batter on top. Came out fantastic and were SO easy to pack in lunches. YUM.

VERY Good!! My family and friends loved them. I made these a couple of weeks ago, and I am making them again. I used a cream cheese frosting and decorated with halloween sprinkles. Big hit at my house.

This is a great recipe and quite a hit. I accidentally used Cook & Serve butterscotch pudding instead of instant, but they still turned out great!

These are great. A coworker told me that they are his new favorite cupcake. They smell terrific when baking. I had to substitute vanilla pudding for the butterscotch pudding but otherwise I made them just like the recipe states. I frosted them using the cream cheese frosting II recipe from this site.

Fantastic. I made these as regular and mini muffin sized, both were terrific. I did use the crystallized ginger, but will forgo it next time, as it is too expensive to use when simply adding more ground ginger would create the same taste. I also added glazed walnuts on top, which were great also, and helped add texture (also negating the need for crystallized ginger). Wonderful, everyone that had one raved and ended up having several more!

I made these by family request for an Autumn-like dessert. I wasn't that keen as the spices aren't a favourite flavour for me. Wow! What a wonderful delicious surprise. I was able to make 30 cupcakes - Bonus.

Great. Moist and very flavorful. The ginger gave it that extra something that brought them up another level. The best pumpkin cupcakes that I've ever made, and I bake a lot.

These were awesome! I made mine with wheat flour and we cooked them in mini bundt pans. No icing or anything, we ate them as they were for about a week. Dad took them with lunch, I ate them as dessert. Wonderful, moist and full of flavor!

best pumpkin flavored thing i've ever put in my mouth! just made these. sampled one mini cupcake.... had to have 2 more immediately after. totally doesn't need frosting but i'll probably make some cream cheese frosting II just to dress them up. I omitted the candied ginger (though, if diced well - i can see how that would be amazing in these!) and my supermarket only had sugar free butterscotch (which didnt come in a 3.4 oz package) so I subbed seasonal "limited edition" pumpkin spice instant pudding. YUM! the batter def wasn't "pour"able but it was still pretty easy to handle. I got 24 mini cupcakes, 6 reg cupcakes and a small pan out of one recipe. also, batter doesn't rise THAT much - fill the tins 3/4 full. So excited to get back to eating these, and bringing them to work tmrw!

Wish they were more cake like. But good flavor.

I have added a recipe for making your own crystalized ginger, it really does add to the recipe. These cupcakes are truly delicious!

Followed the directions and didn't care for the results. Batter was really thick, kind of ended up tasting like the bread from starbucks. I wouldn't make again.

I loved these! Made cream cheese frosting to go with. Only thing is - could not find a 3.4 oz package of pudding mix... all I could find was 1 oz packages. Anyone encounter this?

absolutely, hands down, the MOST DELICIOUS EVER!! It doesn't even need the cream cheese frosting... so yummy on it's own!

These were delicious! I followed the recipe exactly, only I used candied ginger instead of crystallized ginger (the ginger pieces in the cakes were my favorite part!). I topped it with Chai Tea Buttercream frosting (basically added some instant Chia Tea Latte mix from Trader Joes into the “Special Buttercream Frosting” recipe from this site). One of my friends said they were about the best cupcakes he’s ever had.

Because of the Pumpkin shortage (how is that still going on?) I used sweet potato filling. They took 35 minutes to bake, but I think that's because of the substitution I made. I'm going to have to learn how to cooke a pumpkin instead of just carve them I guess. Still, they turned our amazing and tasty.

Delicious! I made them for a Halloween party, and iced them the Satiny Chocolate Glaze from this site. I used French Vanilla pudding mix, as my local supermarket did not have butterscotch, and I omitted the crystallized ginger. They were a big hit! Thanks!

These are AMAZING! I omit the crystalized ginger and add a whole bag of Nestle Tollhouse MINI chocolate chips (the larger ones tend to sink to the bottom) at the end of mixing. They are an absolute favorite at every get-together I bring them, too. If you want to be extra decadent, top them with the Cream Cheese Frosting II posted on this site. Yummmmm.

I can not say enough about this recipe! Wonderful!! Followed exactly as written - with the exception of the crystallized ginger, which I left out and used 1 1/4 tsp ground ginger as suggested by others. Topped with Allspice Cream Cheese frosting! WOW!!! AMAZING!!!

best cupcakes I have ever put in my mouth!

These were amazing!!!!! I liked them without any frosting, while the rest of the family (who are all sugar lovers) liked them with cream cheese frosting. This recipe is definately a keeper. These would be great served with a nice cup of coffee or other warm beverage. Thank you!!!!

Great recipe! I used pumpkin pie spice instead of allspice and cloves and reduced the ginger so they weren't as strong. Picky eaters have come back for more so I will definitely make them again.

Another perfect rating for a perfect cupcake. I omitted the things I didn't have, which were the crystallized ginger, allspice, and cloves. I added nutmeg and upped the ground ginger to 1 tsp. since I didn't have the crystallized stuff on hand. Soooo good. I made a cream cheese icing from 8 oz. of 1/3 fat cream cheese, about a Tbsp. of shortening, and enough confectioner's sugar to make it a good icing consistency. Heaven!

Absolutely delicious. Only change I made was 2T extra flour for high altitude. So tasty they don't need frosting though I have served both ways and they were a hit. I used a cream cheese frosting.

Great flavor and super easy. The first time I made them, I made exactly as stated even though I wasn't sure about using the butter. I only made twelve, for a Girls Night Out. The second time I made them, I used the rest of the pudding mix to make a 8 x 8 cake and tried to make it more healthy by using half applesauce and half vegetable oil, egg substitute for the whole eggs and I added some ground flax. The 8x8 cake came out really moist and with great flavor but a little on the heavy side. It wouldn't make a desirable cupcake but does work for a little snack cake. The pudding in the recipe really brings out the pumpkin flavor. My crystalized ginger kind of disappeared. Not sure if it is supposed to do that or not.

I made these cupcakes recently & they were very good! I too did not have the crystallized ginger. I doubled up on the ground ginger instead. I will definitely make these again!

I followed the recipe exactly except for using pumpkin pie spice in place of individual cinnamon/nutmeg/allspice/etc. I also topped mine with the Cinnamon Cream Cheese frosting that can be found with the Pumpkin spice muffin recipe on the site. They were an absolute hit! They disappeared so fast, I only got to try one of the whole 2 dozen that I made. I think the frosting really put these over the top from great to irresistable!

So moist and flavorful. Doesn't need much in the way of frosting, will overpower the wonderful flavor. The cupcakes were a big hit. I noticed that the leftovers were being eaten for breakfast by my visiting family!

Wow, very yummy and moist! I will make again, they were perfect with Maple Crema Cheese icing!

These cupcakes are soooo good and moist! I made these for a Church outing and everyone raved on how good they were. One lady told me that I must have had her in mind when I made them (I smiled) I also topped mine with cream cheese frosting and glazed walnuts. My Daughter told me "yum-o" Thanks for sharing!

This is the first recipe I have reviewed, but had to do this one as it is wonderful. Thank you for sharing!

Tried these Nov 2010. Moist and good. Ginger took me a couple of stores to find. Put pumpkin candies on top and all the kids wanted one :) Wished I had candy corns, it was for a Thanksgiving luncheon.

These are amazing! I don't usually like pumpkin spice flavored desserts very much, but these were super delicious! I did skip the crystalized ginger b/c I didn't have it, and the cloves b/c I don't like them, but otherwise I made them per the recipe and they were a huge hit. My boyfriend ate 3 before I could finish frosting the rest! Thanks for a great recipe!

I made these last night, I made no changes except I didn't have crystallized ginger, and they turned out SO GOOD! I could have eaten all of them right out of the oven! It's a great fluffy batter, lots of flavor! I did make a simple cream cheese frosting and they are perfect with it. YUMMY!!!

YUM, YUM, YUM!

great recipe! cut the sugar in half, used fresh (and more) pumpkin and it was still great.

I booboo'd I think! I actually made the butter scotch pudding and use it in the recipe! Since it didn't turn out well I'm thinking I was only supposed to use the powder...wish the recipe specified that...DON'T MAKE THAT MISTAKE! But am trying again tomorrow...oh, and the Ginger I got was real sticky after cutting it...how do you fix that? Will update soon. **Made them again and used just the pudding mix powder instead of making the mix first and WOW!!! I totally love these and so did my in-laws! I did not use the crystalized ginger and I added about 1/2 a teaspoon more of vanilla and then I sprinkled the tops with powdered sugar then iced with Pillsbury Cream Cheese frosting then dusted the frosting lightly with cinnamon. MMM-MMM-MMM!!! 5 STARS!

Wow! These were a complete hit at the Halloween Party we attended. I only omitted the cloves because I didn't have any. I topped them w/ a cream cheese frosting and dusted the tops w/ graham cracker crumbs. Thanks!

Man o man! These were good! I highly recommend. Loved by ALL the adults at our Halloween party. The kids were mixed the next day (one licked the icing off & one only wanted the cupcake), but being an adult, I was VERY happy. Thank you for the wonderful recipe!!! I put a cream cheese icing on these & they were phenomenal.

didn't change a thing--and they were delicious!

These were awesome! Didn't use the crystallized ginger, but doubled the ground ginger. Made them for my mother-in-law's birthday because my son was set on making her cupcakes. Even my husband, who doesn't like cake, had three! Different enough for adults to think they are great, and the kids loved them too.