Pumpkin Ginger Cupcakes

Pumpkin Ginger Cupcakes Recipe

 1 can pumpkin

 

3 large eggs

1 cup sugar

 ½ cup (1 stick) unsalted butter, melted and cooled slightly

Readjust your apron if necessary.

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ cup (about 1¼ ounces) crystallized ginger

Cut ginger into 1/8- to ¼-inch pieces.

1½ cups unbleached all-purpose flour

Sift the flour, baking powder, baking soda, salt, cinnamon, and ginger into a medium bowl and set aside. In a large bowl, using an electric mixer on low-medium speed, beat the melted butter, sugar, and pumpkin until smoothly blended. Mix in the eggs and crystallized ginger. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick.

Preheat the oven to 325°F. Line 12 muffin tin cups with paper cupcake liners.

 

 Fill each paper liner with a generous ¼ cup of batter, to about ½ inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack.

Enjoy!