Cucumbers with a tasty marinade. Excellent for a crisp side salad.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 2 cups all-purpose flour
- 1 (3.4 ounce) package instant butterscotch pudding mix
- ⅓ cup finely chopped crystallized ginger
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup butter, room temperature
- 1 cup white sugar
- 1 cup packed brown sugar
- 4 large eggs, room temperature
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
- Whisk together flour, pudding mix, crystallized ginger, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl; set aside.
- Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with last egg. Stir in flour mixture, mixing until just combined. Divide batter between the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 303 mg |
| Sugars | 21 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
These were a hit! I will definitely make these again. I read the comments first so turned the temp down to 325 and cooked a bit longer. Frosted with a burnt butter frosting and topped with sugared ginger. My only disappointment was I diced up candied ginger, but it softened so much during the baking you didn’t even notice it. Highly recommend!
I did think these were more of a ginger cupcake than a pumpkin ginger cupcake. The pumpkin flavor doesn’t stand out against the boldness of the spice. I also think the crystallized ginger gives these a strange mouth texture. You get solid chunks of ginger that only someone who absolutely loves ginger would enjoy. I think if you substitute the ginger pieces for spice and up the pumpkin ratio these could be really good! I also was a bit bummed the recipe didn’t include a frosting; as the recipe photo showed frosted cupcakes. I do suppose you could just look up another recipe or use store-bought; I just enjoy when I know the frosting and cupcake will coordinate really well together in terms of the flavoring.
I followed the recipe (except for the crystalized ginger ) and they turned out great! I puréed pie pumpkins instead of using the canned purée and frosted them with store bought frosting Next time I will definitely make my own
Best cupcake recipe I’ve ever found. I never get anything but compliments on the recipe when I make them. Pairs so well with pumpkin spiced cream cheese frosting and crystal ginger garnish.
I made these and they were amazing. I used vanilla pudding instead of butterscotch because no one in my house likes butterscotch. I added a little extra ginger because I couldn’t find any crystalized ginger anywhere. I also made a cream cheese frosting with about a 1/4 teaspoon of minced ginger in it. They came absolutely delicious.
This recipe is fantastic! My husband asked me to make a second batch as soon as the first batch was eaten. I made it with the delicious cinnamon cream cheese frosting. Amazing!!!! I made the cupcakes using cupcake papers. I did not need to spray the papers. The cake was moist enough the the paper didn’t stick. Be aware that this is a very thick recipe. The hardest part was putting the batter into the cupcake papers. The papers wanted to come out of the muffin tins. After this happened two or three times, I got the hang of it.
Added a bit more ginger since I couldn’t find candied ginger. Also added a smidge of cayenne. I used the recipe for Chile Cream Cheese frosting (didn’t have ancho chili powder so used 1/4 tsp of cayenne). It made one of my friends cry, she loved it so much.
These were AMAZING!!!! I couldn’t find butterscotch pudding mix so I did what others did and used vanilla. I kept everything else exactly as the recipe is written. EVERYONE I shared these with went nuts over them. They all asked for the recipe and said they were some of the best they had ever tasted. I made a chai buttercream frosting from this website and frosted half of them so people could try them both with and without frosting. Rave reviews for both!
In response to the review that’s deemed “the most helpful critical review”: It made exactly 24 cupcakes for me, just as the recipe stated, and I find the moisture in them absolutely delightful – not gummy! These have a lovely, complex flavor, and need no icing, although a LITTLE bit of cream cheese icing would probably take them over the top. I definitely will be making these again and again! Thanks for the awesome fall recipe 🙂
These turned out amazing and I will be making them again!
I don’t understand all the great reviews These had no particular flavor of butterscotch or pumpkin or ginger. With two cups of sugar plus the sugar from the pudding mix, these tasted like a carmelized pile of sugar. Will never make again. Maybe they’d be good with half the sugar
I have made this recipe as both cupcakes, regular and mini as well and in two 9 inch cake pans. I always use my pumpkin puree I made from pie pumpkins. It tastes wonderful and is very moist. Next time I may increase the spiced up a bit to give a little more kick but it is fabulous as is.
These are the best cupcakes ever! I have made them several times using the exact recipe. I wouldn’t change a thing! Best ever!
This recipe gets requested every year! Definitely a crowd favourite. I pair it with cream cheese icing and candied pecans! Score bits are also a good match!
Delish. Moist and kept well
Fantastic!!! Perfect recipe!! I used buttercream icing and that was a big hit !!
Fantastic flavor! I love this recipe. I wasn’t sure about adding the crystallized ginger, but I added 1/4 a cup. I am so glad I did. So much flavor! Next time I will add the full 1/3 cup!
Very very good. Subbed vanilla sugar free pudding just because that is what I had. Didn’t have enough ginger bits either. Used a vanilla glaze for frosting. Still tasted wonderful! Thank you fir this recipe
Three words: To Die For !!! Our family loves them frosted or unfrosted as breakfast treats! Move over pop tarts this is real food!
the small touch of ginger was just the best. i loved them. i don’t know how you come up with these over the top amazing recipes, but whatever you do you always come out with a amazing dish
I made these for my granddaughter’s 4th birthday which is in October. Used a cream cheese icing. These are the best! Moist, full of flavor, spices and crystallized ginger. The adults and children loved them! I will definitely make these again and I’m not waiting till the fall. Great anytime of year!