Ingredients:
- 2 cups all-purpose flour
- 1 3.4 oz. pkg. instant butterscotch pudding mix
- ⅓ cup finely chopped crystallized ginger
- 1 Tbsp. ground cinnamon
- 2 tsp. baking soda
- ½ tsp. ground ginger
- ½ tsp. ground allspice
- ¼ tsp. ground cloves
- ¼ tsp. salt
- 1 cup butter, room temperature
- 1 cup white sugar
- 1 cup packed brown sugar
- 4 large eggs, room temperature
- 15 oz. can pumpkin puree
- 1 tsp. vanilla extract
Directions:
- Preheat the oven to 375 F. Grease 24 muffin cups or line with paper liners.
- Whisk together flour, pudding mix, crystallized ginger, cinnamon, baking soda, ground ginger, allspice, cloves and salt in a bowl; set aside.
- Beat butter, white sugar and brown sugar in a large bowl with an electric mixer until light and fluffy.
- Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with the last egg.
- Stir in flour mixture, mixing until just combined.
- Divide batter between the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
- Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack.
