Pumpkin Ginger Cupcakes - PantryLink Recipes

Ingredients

• 2 cups all-purpose flour
• 1 package instant butterscotch pudding mix , 3.4 ounce
• 1/3 cup finely chopped crystallized ginger
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup butter , room temperature
• 1 cup white sugar
• 1 cup packed brown sugar
• 4 large eggs , room temperature
• 1 can pumpkin puree , 15 ounce
• 1 teaspoon vanilla extract