Cupcakes for Thanksgiving

Cupcakes for thanksgiving 2

My cupcakes for Thanksgiving are so delicious, light and airy that your guests will be thanking you instead of the pilgrims. Small bits of candied ginger pop in your mouth with just the right amount of sweetness.



  1. Preheat an oven to 350°.
  2. Line muffin pan with paper muffin liners.
  3. Whisk together the flour, pudding mix, baking soda, salt, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.Cupcakes for thanksgiving candied ginger
  4. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy.Cupcakes for thanksgiving 7
  5. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin purée with the last egg.Cupcakes for thanksgiving creamed
  6. Stir in the flour mixture, mixing until just incorporated.
  7. Fold in 1 cup of cinnamon chips.Cupcakes for thanksgiving batter
  8. Spoon batter into the prepared muffin cups.Cupcakes for thanksgiving 6
  9. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.Cupcakes for thanksgiving 4
  10. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

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