Flour | Vanilla Pudding Baking Soda | Salt | Cinnamon Ginger | Nutmeg | Cloves Butter | Sugar | Eggs | Vanilla Pumpkin Puree
Whisk flour, pudding mix, baking soda, salt, cinnamon, ginger, nutmeg & cloves. Set aside. Beat butter & sugars until light and fluffy, the texture should be airy.
Add eggs one at a time. Add vanilla and pumpkin. Fold the flour mixture into the butter mixture, until just incorporated.
Distribute the batter evenly into lined muffin cups. Bake until golden brown and toothpick inserted in center comes out with a few tender crumbs attached, 20-25 min.
Frost as desired with stabilized whipped cream. Sprinkle liberally with coarse ginger-sugar for garnish.