Pumpkin Ginger Cupcakes

548 Reviews 82 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 30 m
OVIEDOGIRL
Recipe by  OVIEDOGIRL

“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

Adjust Servings

Original recipe yields 24 cupcakes

Directions

  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 room-temperature 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.

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Reviews (548)

Rate This Recipe
Taryn It Up
457

Taryn It Up

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!

OVIEDOGIRL
418

OVIEDOGIRL

Just wanted to say you can certainly replace some butter with extra pumkin or applesauce, and the taste is still really great. ***** Update - 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.

Lisa
288

Lisa

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 it for something that can actually be improved by frosting it. The best cupcake I've ever tasted! (Maybe a light dusting of powdered sugar for those who want to dress them up visually, but as far as flavor goes, they're perfect.)

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 211 cal
  • 11%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 31.8 g
  • 10%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Harvest Pumpkin Cupcakes

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