PUMPKIN GINGER CUPCAKES

Pumpkin Ginger Cupcakes image

Provided by Marlene Cummins

Time 40m

Number Of Ingredients 13

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(s) 15 ounce pumpkin puree

Steps:

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.