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Pumpkin Ginger Cupcakes
Food is one of the only things that indulges all your senses. The rich colour of saffron, the texture of a cheese cake, the crackle or fresh bread, all of them are simply addictive. I am a food addict and love to explore food beyond the traditional!
Ingredients
- 2 cups
- 1 pack of 3.4 oz
- 2 tsp
- 1/4 tsp
- 1 tbsp
- 1/2 tsp
- 1/2 tsp
- 1/4 tsp
- 1/3 cup
- 1 cup
- 1 cup
- 1 cup
- 4
- 1 tsp
- 1 (15 oz)
Method of Preparation
- Preheat oven to 350⁰F.
- Grease 24 muffin cups, or line with paper muffin liners.
- Whisk together flour, pudding mix baking soda, salt, cinnamon, ground ginger, allspice, cloves and crystallized ginger in a bowl; set aside.
- 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.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
- ool in the pans for 10 minutes before removing to cool completely on a wire rack.
- 20 min
- 20 min
- 24
- oz
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