Rich and flavorful, pumpkin ginger cupcakes have a robust flavor that reminds you of falling leaves and pumpkin patches. They are topped with a light frosting that lets the cupcakes keep the spotlight.


 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.

The perfect fall dessert to share with all your favorite eaters.

Hungry For More?

Follow For More Recipes