Pumpkin Ginger Cupcakes is turned out really, really well so moist and with great flavor. Someone else at the potluck had pumpkin spice cake with cream cheese frosting and it got ignored in favor of my cake.

Ingredients 

1/2 teaspoon ground ginger

2 cups all-purpose flour

1/4 teaspoon ground cloves

1 15 ounce can pumpkin puree

1 teaspoon vanilla extract

2 teaspoons baking soda

1 3.4 ounce package instant butterscotch pudding mix

1 cup butter, room temperature

1/2 teaspoon ground allspice

1/3 cup finely chopped crystallized ginger

1 tablespoon ground cinnamon

1/4 teaspoon salt

1 cup white sugar

1 cup packed brown sugar

4 eggs

Method 

Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg combine to the butter mixture before adding the next.

Beat in the vanilla and pumpkin puree using the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.