Ingredients

The following ingredients have 24 Servings
  • 2 cups all purpose flour
  • 3.4 ounce package instant vanilla pudding mix
  • 2 tsp baking soda
  • 1/4 tsp table salt
  • 1 TB ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 cup salted butter (room temp)
  • 1 cup granulated sugar
  • 1 cup light brown sugar (packed)
  • 4 large eggs (room temp)
  • 1 tsp pure vanilla extract
  • 15 oz pure pumpkin puree
  • 1 recipe stabilized whipped cream
  • 4 tbsp coarse sugar
  • 1 tsp ground ginger

Instruction

  • Preheat oven to 350F with rack on lower middle position. Line muffin tin with liners and set aside.
  • In a large bowl, whisk together the flour, pudding mix, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  • In the bowl of a stand mixer with paddle attachment, beat the butter and both sugars on medium-high until light and fluffy, about 3-4 min. Mixture should look pale yellow and texture should be airy. Add eggs one at a time, incorporating into mixture individually. Add vanilla and pumpkin, beating until incorporated.
  • Using rubber spatula, fold the dry flour mixture into the wet butter mixture. Fold gently until just incorporated, with a few little streaks of flour here and there remaining. 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. Do not over bake. Cool in pans 10 minutes and remove to wire rack to cool completely.
  • Frost as desired with Stabilized Whipped Cream. Sprinkle liberally with coarse ginger-sugar for garnish. Cupcakes keep well in airtight container at a moderate room temp; leftovers may be frozen.