We’re approaching the time of year where everyone starts to crave the flavor of pumpkin. There are a variety of recipes and ways that you can make pumpkin the centerpiece of a dish or treat, and we’ve pulled some from AllRecipes.com to bring you one of the best for the fall season.
Ingredients
Everyone loves cupcakes, but when you add pumpkin to them – you’ve got something extra special! You’ll need:
- 2 cups all-purpose flour
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 2 tsps baking soda
- ¼ tsp salt
- 1 tbsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground allspice
- ¼ tsp ground cloves
- 1/3 cup finely chopped crystallized ginger
- 1 cup butter, room temperature
- 1 cup white sugar
- 1 cup packed brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract,
- 1 (15 ounce) can pumpkin puree
Method
Preheat the oven to 350 F. Grease 24 muffin cups and line with cupcake liners. Next, whisk the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a medium bowl and set aside.
In the bowl of a stand mixer, beat the butter, white sugar, and brown sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl. Next, add the eggs one at a time, beating on medium speed until fully incorporated after the addition of each egg and scrape down the sides of the bowl again. Pro tip: for super fluffy cupcakes, beat this mixture for 3-5 minutes on medium-high speed after all of the eggs have been added until the mixture is pale yellow in color and doubled in size.
Turn the mixer off, scrape down the sides of the bowl, and add in the flour and spice mixture. Turn the mixer on to a stir/low speed and mix until just incorporated, no longer than one minute. Scrape down the sides of the bowl and mix on stir/low for another 45 seconds until the batter is homogenous.
Divide the batter evenly into the prepared cups and bake for 20 minutes, or until an inserted toothpick comes out clean and the cupcake tops spring back when lightly pressed. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting. Pumpkin spice or maple cream cheese frosting would be delicious on these tasty treats!
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