Pumpkin Ginger Cupcakes

Ingrediants for Pumpkin Ginger Cupcakes: 

2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
1 tablespoon ground cinnamon
1/4 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/3 cup finely chopped crystallized ginger
1/4 teaspoon ground cloves



1 cup white sugar
1 cup butter, room temperature
1 cup packed brown sugar
4 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract


Directions to make Pumpkin Ginger Cupcakes : 


Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and the crystallized ginger in a bowl; set aside.
Beat the butter, white sugar, and the brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be the noticeably lighter in color. Add the eggs one at a time, allowing the each egg to blend into the butter mixture before adding the next. Beat in vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing untill the just incorporated. Pour the batter into prepared muffin cups.
Bake in the preheated oven until the golden and tops spring back when lightly pressed, about 20 minutes. Cool in the pans for ten minutes before removing to cool completely on a wire rack.