Ginger and Pumpkin Cupcakes

    Ginger and Pumpkin Cupcakes

    (846)
    2saves
    40min


    781 people made this

    Even people who don't like pumpkin or ginger love these cupcakes. These disappear as fast as I can set them out!

    Ingredients
    Serves: 24 

    • 2 cups (250g) plain flour
    • 100g instant butterscotch pudding mix
    • 2 teaspoons bicarb 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 crystallised ginger
    • 250g butter, room temperature
    • 1 cup (200g) white sugar
    • 1 cup (220g) packed brown sugar
    • 4 eggs
    • 1 teaspoon vanilla essence
    • 400g pumpkin puree

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat an oven to 180 degrees C. Grease 24 muffin cups, or line with paper liners. Whisk together the flour, pudding mix, bicarb soda, salt, cinnamon, ground ginger, allspice, cloves and crystallised 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 colour. 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 and Ratings
    Global Ratings:
    (846)

    Reviews in English (845)

    by
    531

    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!  -  28 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    528

    Hi. I'm the creater of this recipe; here are some helpful hints: For those of you who tossed the batter because it was thick - so sorry! It IS thick - pumkin and pudding mix do that. For those of you in the future who get worried, don't! ***** 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.  -  27 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    316

    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.)  -  29 Oct 2008  (Review from Allrecipes USA and Canada)

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