This recipe came out amazing for me! I was careful not to over-mix my batter, and cut the butterscotch pudding mix in half(I don't mind my cupcakes a bit on the sweeter side) according to some other commenters. I also added five minutes onto the cook time, although I rarely had to use it. I used the toothpick test method before I took any of the batches out of the oven, and it came out fine!
The cupcakes are loaded with spices and pumpkin(both of which I adore), and the cream cheese icing balances the taste of it out perfectly. I will admit that they might have too much spice if I didn't have the icing on, but together it is perfect! I was uncertain about the crystallized ginger in it, but it gives these cupcakes just a bit of a bite to them.
The result is flippin' fantastic! I will definitely be making these again.