Pumpkin Ginger Cupcakes

Ingredients

All-purpose Flour2 cup

Butterscotch Pudding Mix100 g

Baking Soda2 tsp

Salt1/4 tsp

Ground Cinnamon1 tbsp

Ground Ginger1/2 tsp

Ground Cloves¼ tsp

Crystallized Ginger1/3 cup

Butter1 cup

White Sugar1 cup

Brown Sugar 1 cup

Eggs4

Vanilla Extract1 tsp

Pumpkin Puree450 g

Preparation

Preheat an oven to 175°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. 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 colour. 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 for about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

(Courtesy: www.allrecipes.com)