Desserts Cakes Cupcake Recipes Pumpkin Pumpkin Ginger Cupcakes 4.8 (978) 749 Reviews 132 Photos These pumpkin and ginger cupcakes are delicious, light, and fluffy. They taste of fall, and the crystallized ginger gives them a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out. Submitted by Lisa Lewis Updated on October 4, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 132 132 132 132 Prep Time: 20 mins Cook Time: 20 mins Additional Time: 10 mins Total Time: 50 mins Servings: 24 Yield: 24 cupcakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 2 cups all-purpose flour 1 (3.4 ounce) package instant butterscotch pudding mix ⅓ cup finely chopped crystallized ginger 1 tablespoon ground cinnamon 2 teaspoons baking soda ½ teaspoon ground ginger ½ teaspoon ground allspice ¼ teaspoon ground cloves ¼ teaspoon salt 1 cup butter, room temperature 1 cup white sugar 1 cup packed brown sugar 4 large eggs, room temperature 1 (15 ounce) can pumpkin puree 1 teaspoon vanilla extract Directions Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners. Whisk together flour, pudding mix, crystallized ginger, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl; set aside. Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with last egg. Stir in flour mixture, mixing until just combined. Divide batter between the prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack. I Made It Print 1,241 home cooks made it! Nutrition Facts (per serving) 211 Calories 9g Fat 32g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 211 % Daily Value * Total Fat 9g 11% Saturated Fat 5g 26% Cholesterol 51mg 17% Sodium 303mg 13% Total Carbohydrate 32g 12% Dietary Fiber 1g 4% Total Sugars 21g Protein 2g 5% Vitamin C 1mg 1% Calcium 26mg 2% Iron 1mg 6% Potassium 77mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.