Print: Pumpkin Ginger Cupcakes - PantryLink

Ingredients

• 2 cups all-purpose flour
• 1 package instant butterscotch pudding mix , 3.4 ounce
• 0.33 cups finely chopped crystallized ginger
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 0.5 teaspoons ground ginger
• 0.5 teaspoons ground allspice
• 0.25 teaspoons ground cloves
• 0.25 teaspoons 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