Pumpkin Ginger Cupcakes
Serves 24
Ingredients:
2 cups flour
1 (3.4-ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup sugar
1 cup packed brown sugar
4 eggs
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
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Directions:
Preheat an oven to 350 degrees F (175 degrees C).
Grease 24 muffn 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.
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.
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.
November 2010 Newsletter
<http://www.dvo.com/newsletter/monthly/2011/november/index.html>
Be sure to check the Cook'n Recipe Archive <../recipearchive.html>
for more recipes.
--
*Ginny Butterfield
Cranberry Twp, PA
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